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Food industry production and packaging

Most food production industries are concerned with controlling the humidity of the workshops.

According to needs, DESSICA systems provide sterile, cold dry air to prevent “physical” contamination (deposit of micro-particles of water on the products), reduce airborne contamination, and preserve the rheological characteristics (weight, texture, “sticking” of the products). They also improve hygiene, safety and working conditions through rapid drying after washing.

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In addition, this drying of workshops after washing phases increases productivity, guarantees a dry room (air and surfaces) and prevents “post-contamination” after washing. The rotary systems offered by DESSICA can be equipped with a hygienic desiccant rotor composed of 81% active silica gel, 2% lithium chloride and additives, making this wheel bacteriostatic, and so, limiting airborne contamination.

Processing tropical fruits into powders and flakes

Control the production atmosphere of the processing unit
Maintain low humidity in a tropical country with outdoor conditions up to 21g of water / kg of dry air
Prevent “sticking” of the fruit puree on the rollers
Prevent clogging when processing fruit into a fine paste (similar to edible paper) in roller dryers
Make easer the food conveying
Provide dry air to prevent the finished product from regaining humidity
Reduce air borne contaminations

Control the humidity of the air in a fish slicing workshop

Salmon are stored in a refrigerated store at -2 ° C. To stop condensation on the cold product, the dew point of the air in the slicing room must not rise above -2 ° C, i.e. 3.2 g of water vapor per kg of air. The ambient temperature of the room must be maintained at + 7 ° C. We decide to keep the dew point at -4 ° C, in order to prevent the appearance of any condensation. The air conditioning system must be sized to compensate for the temperature rise due to heat generated by machines, operators or infiltration air, as well as humidity generated by operators (breathing) and by other potential sources. The proposed system will provide air with a temperature of + 2 ° C, a humidity of 1.5 g / kg and a dew point of -10 ° C.

Post-washing drying process

A 700 m2 workshop is cleaned and disinfected overnight, by a specific team. The floor, equipment, worktops, etc. are cleaned with hot solutions (55 to 60 ° C). The total duration of the operation is 4 to 6 hours. Subsequently, the ground and the equipment get wet. The water evaporates and there is a risk of condensation appearing on products, walls and machines as well as post-contamination by the growth of residual microorganisms that have withstood this cleaning operation. Thanks to the systems offered by DESSICA, the mist present in this area is eliminated very quickly (less than 15 minutes) and it is possible to completely dry the area in a very short time. This way, the morning shift can resume production 8 hours after the afternoon shift ends. In addition, measuring devices (sensors, weighers, etc.) are less attacked by ambient humidity.

Why is food industry humidity control so crucial?

There are several reasons that come instantly to mind when answering the question of why humidity control in food processing is so important – product purity and quality, improved hygiene and less wastage to name a few. However, there are more benefits than this for businesses that use dry air for food processing operations. Dehumidification systems for the food processing industry offer major advantages in several additional areas.

Description of Dessica’s food processing

Most food processing plants are concerned with the control of the humidity level in their workshops. Dessica ™ Systems’ provide cold, sterile and dry air that generates many benefits in every sphere of the working environment.

Firstly, the naturally-faster drying that goes with a humidity-controlled environment can save a lot of time during the curing process some foods undergo. This also makes it easier for businesses to respond to changing levels of consumer demand.

Secondly, achieving a more stable humidity level means that production processes remain unaffected by the weather or the time of year. A more uniform product quality can be achieved.

Lastly, lower levels of humidity can ward off issues linked to packaging integrity. A damper atmosphere, for example, is more likely to lead to the corrosion of tins or result in paper packaging breaking down.

Humidity control delivers cheaper food processing solutions

It’s worth remembering that humidity control in food processing is also about delivering more environmentally-friendly solutions. It’s not just that using dry air for food processing helps reduce the amount of food thrown out due to mould and other kinds of microbial infection – although this is a real positive. . It’s the fact that it also offers a major boost to businesses wanting to cut down on their general energy usage.

In the longer term, machinery is less likely to experience temporary breakdowns. It’s also probable that the useful lifespan of production equipment will be prolonged by exposure to a drier working environment. Such equipment will not need to be replaced as often, saving on the substantial amounts of energy and raw materials that are involved in the machinery manufacturing process.

The other benefits of Dessica ™ Systems’ in food industry

Prevention of physical (particle) or microbiological contamination
Retention of the original product characteristics
Hygiene, safety and working conditions improvements
Reduction of the post-wash drying process (increase in productivity and absence of post-contamination)

The quality of our products, the efficiency of our installation and the impact on your work processes will be almost immediate.

We have established our reputation by exceeding the expectations of our customers. If you arelooking for an innovative way to improve your profitability, it will be a pleasure to meet with you andprovide more specific benefits of Dessica™ Systems for your company.
Dessica™ Systems is your specialist in dry air!

Case study – Pasquier Case Study – Diana Food