Humidity control is important in food products. Food temperature is not the only safety net for a variety of food products. It also requires meeting an ambient temperature and a certain level of humidity when you are storing food products to preserve its structural properties and quality. Humidity has a weighty effect on food and how it cooks eventually.
To better understand, note that food products contain water which keeps moisture intact and freshness sealed in. With proper humidity, water will not evaporate easily. When the temperature of the air increases, it restricts water vapor because the movement of molecules at higher temperatures averts condensation as well.
What is the importance of humidity in food products?
Humidity measurement of food products is now a critical element in the food industry processes. You should put the health of consumers at the top of your safety list.
- Prevents the growth of microorganism
With controlled temperature, condensation is unlikely to happen. The lack of proper air flow may cause food contaminants and dust particles to spread to food production and storage areas.
- Preserve product quality and extend shelf life
Exposure to moisture will result in mold formation and bacterial growth that leads to spoilage and foodborne illnesses. Without temperature regulation, the shelf life of some food products suffers.
- Prevent packaging deterioration
Food packaging is meant to keep consumable goods from spoiling. The presence of moisture in warehouses or storage areas may cause metal cans to corrode and paper packages to weaken. Heat exposure can further deteriorate food packaging.
- Reduce contamination concerns
Even in the most tightly controlled, hygienic environments, excess moisture and inappropriate environmental temperatures can make you fail in achieving the mandatory safety standards.
- Optimum temperature range
Humidity control allows you to store food at temperatures that preserve and uphold their nutritional value. You can worry less about food decaying in storage and minimize, if not eliminate, internal water losses in dry food.
Humidity is highly relevant in all other consumable products such as pharmaceuticals, chemicals, fuels, wood, paper, and many other consumer products. Even ultra-modern air-conditioning systems in food processing plants are built to control humidity. In the long run, you stand to benefit from improved ventilation. You can expect to derive substantial savings on energy cost because by regulating humidity, you are effectively reducing operating expenses.