Share

IIR document

Influence of air dehumidification on water evaporation in a food plant.

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

Type of article: Article, IJR article

Summary

To reduce the proliferation of bacteria inside food plants, cleaning and disinfection are performed daily following production. These operations are followed by drying during which the drying rate should be as high as possible. This study shows the influence of a dehumidifier on the water mass evolution on surfaces during the drying of a food plant. The temperature, relative humidity and water mass evolution were monitored under two conditions: with and without a dehumidifier. Comparison of the results shows that the drying rate is about 1.5 times higher when a dehumidifier is used. These data were used to develop a simplified heat and mass transfer model allowing the prediction of the temperature and drying rate at different locations. The results can help the manufacturer to evaluate the benefits of a dehumidifier and consider the use of other devices to achieve better airflow distribution or greater heat supply for certain surfaces.

Available documents

Format PDF

Pages: 433-447

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: Influence of air dehumidification on water evaporation in a food plant.
  • Record ID : 30020124
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 74
  • Publication date: 2017/02

Links


See other articles in this issue (56)
See the source

Indexing