HUMIDIFICATION IN FOOD MANUFACTURING Humidification and Evaporative Cooling
HUMIDIFICATION IN FOOD MANUFACTURING
Humidification and Evaporative Cooling
United States Department of Agriculture, USA
Arnott’s Biscuits, Australia
Speedibake, Australia
Wide Bay Seedlings, Australia
Freelance Refrig & Air Con, Australia
Cavalier, South Africa
Karan Beef, South Africa
Lufafa Hatchery, South Africa
HAAS do Brasil, Brazil
Nestlé, Brazil
Grupo Bimbo, Paraguay
Nestlé, Switzerland
Lindt & Sprüngli, Switzerland
Fromage de Gruyère, Switzerland
LU, France
Delifrance, France
Atlantique Alimentaire, France
Glaces Thiriet, France
Warburtons, UK
Unilever, UK
Kerry Foods, UK
Nestlé, UK
Easibake Foods, UK
Arla Foods, UK
United Biscuits, UK
ABP Food Group, Ireland
Euro Farm Foods, Ireland
Sara Lee, Netherlands
Nestlé, Spain
Hipp GmbH & Co. Produktion KG, Germany
Astral Foods, South Africa
Princes, Mauritius
Vion Food, Germany
Grupo Bimbo, Mexico
Alsea, Mexico
Grupo Jumex, Mexico
Grupo Bimbo, Argentina
Grupo Bimbo, Colombia
Grupo Bimbo, Ecuador
Brioche Pasquier, France
Al-Hamd Agro Food Products, India
HMA Agro Industries, India
JS International, India
Dan Cake, Denmark
Tulip Food Company, Denmark
Arla Foods, Denmark
Lantmännen Unibake, Denmark
Danish Crown, Denmark
Barilla Rus, Russia
Makheev, Russia
Nestlé, Russia
SMAK, Russia
Karavay, Russia
Quaker Oats, USA
Allegro Coffee, USA Damascus Bakery, USA
American Crystal Sugar, USABridgeview, USA
Southern Tea, USA Tom Cat Bakery, USA
Condair humidifiers are used in foodproduction facilities around the worldto maintain product quality, improveyield, prolong shelf life and facilitatethe successful production and storageof many food products.
Some of the world’s leading foodmanufacturers put their trust inCondair humidification systems to help them achieve their productionobjectives.
TRUSTED TECHNOLOGY
Condair has manufacturing facilities inAsia, North America and Europe, aswell as sales operations in 20 countriesand distributors in over 50 more.
The company has been serving theglobal food sector for more than 65years and is highly experienced indelivering the right solution for aclient’s requirements.
Humidification systems are designedfor each application by experiencedexperts to create the optimal humidityfor food production or storage areas. Ifrequired, Condair’s regional R&Ddepartments can work with a client’steam to deliver innovative solutions forunusual applications.
Condair’s regional humidifierengineering teams offer installation,commissioning and maintenancesupport to ensure humidity controlsystems continue to return on theinitial investment for years to come.
GLOBAL EXPERTISE, LOCAL SOLUTIONS
OPTIMUM HUMIDITY IMPROVESPRODUCTIVITYAll food products have an optimum internal moisture level. When exposed to air at low humidity, moisture is drawn fromthe surface of the product. This causes a drop in weight, directly impacting productivity by reducing yield. Moisture loss canalso reduce the quality of a product, detrimentally affecting its visual appearance and shortening its shelf-life.Maintaining the ideal atmospheric humidity level during food production and storage, inhibits undue moisture losses. Itcan also enable specific reactions from an ingredient required in the product’s successful production.
Crop storageThe majority of moisture loss fromvegetable crops occur when theproduce is initially chilled from its fieldtemperature to its storage condition.Correctly humidifying this process cansignificantly improve yields by reducingevaporative weight loss. This hassubsequent benefits as a highermoisture content maintains productfreshness, appearance and extends shelf-life.
Cheese maturationDifferent cheeses require differentlevels of humidity for optimumripening, sometimes varying at certainstages. Accurate humidity throughouta cheese ripening area will ensureconsistent product quality, preventdehydration (higher yield) and present a better appearance to thefinished product.
BakingThe higher the relative humidity duringdough proofing, the softer the outercrust of the baked product. So accuratehumidity management during doughfermentation and proofing is essentialin consistently achieving specificproduct characteristics. Humidity alsoplays an essential role in oven baking,as the amount of water vapour in theoven greatly affects a product’smoisture evaporation and baking time.
AbattoirsMaintaining a very high humidityduring primary chilling, can reducemoisture loss from carcasses to around 1%. Specialist humidifiers andsystem design is required to ensure air humidity is maintained withoutwetting in the cold store or on carcasses.
Fruit ripeningFor most fruits, 90-95%RH is the ideal humidity level during ripening.Low humidity will result in evaporative losses from the fruit, loweryield, poorer appearance and reducedshelf-life.
Condair Pty LtdUnit 4, 38 Leighton Place, Hornsby NSW 2077, AustraliaTel: +61 (0)2 9987 2006 - Fax: +61 (0)2 9987 [email protected] - www.condair.com.au
09/2019
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Condair has a comprehensive range ofhumidification products to suit any foodmanufacturing process and facility. From spray systems that providemoisture directly to a room, to in-ductsystems that can closely managehumidity within an air handling unit.
Condair also offers a wide range ofassociated products such as watertreatment systems, air compressors,pumps and humidity monitors.
HUMIDIFIERS FOR FOOD MANUFACTURINGASK US FOR A FREE ON-SITE CONSULTATION