Share

IIR document

Efficiency of air dehumidification on the drying process in a food plant.

Author(s) : LECOQ L., DERENS E., FLICK D., et al.

Summary

To reduce the proliferation of bacteria inside a food plant, cleaning and disinfection are performed every day. These operations are followed by drying which has to be as quick as possible. This study shows the influence of a dehumidifier on the water mass evolutions on the surfaces such as floor, wall and equipment during the drying of a food plant. The temperature, relative humidity and water mass evolution during drying period were monitored in a food plant running under two conditions: with and without dehumidifier. The results comparison shows that drying rate is about 1.5 times higher with dehumidifier.

Available documents

Format PDF

Pages: 8

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Efficiency of air dehumidification on the drying process in a food plant.
  • Record ID : 30017499
  • Languages: English
  • Source: 4th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Auckland, New Zealand, April 7-9, 2016.
  • Publication date: 2016/04/07
  • DOI: http://dx.doi.org/10.18462/iir.iccc.2016.0060

Links


See other articles from the proceedings (63)
See the conference proceedings

Indexing