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THE IMPORTANCE OF RELATIVE HUMIDITY DURING THE COLD STORAGE OF MEAT.

[In Dutch. / En néerlandais.]

Author(s) : MOERMAN P. C.

Type of article: Article

Summary

IT IS KNOWN THAT THE OPTIMUM RELATIVE HUMIDITY OF THE AIR FOR THE CHILLED STORAGE OF MEAT HAS TO BE MAINTAINED AT 85 TO 90% IN ORDER TO REDUCE BACTERIAL PROLIFERATION, HOWEVER, WHEN THE HEAT LOAD OF THE REFRIGERATING UNIT DROPS TOO LOW THE EVAPORATOR CANNOT REMOVE ENOUGH MOISTURE FROM THE AIR SO ADDITIONAL MEASURES HAVE TO BE TAKEN. THE ARTICLE DESCRIBES THESE MEASURES.

Details

  • Original title: [In Dutch. / En nĂ©erlandais.]
  • Record ID : 1983-1816
  • Languages: Dutch
  • Source: Koeltech. Klim. - vol. 75 - n. 12
  • Publication date: 1982/12
  • Document available for consultation in the library of the IIR headquarters only.

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