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Document IIF

Efficacité de la déshumidification de l'air sur le processus de séchage utilisé dans une usine agroalimentaire.

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

Auteurs : LECOQ L., DERENS E., FLICK D., et al.

Résumé

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.

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Format PDF

Pages : 8

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    20 €

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Détails

  • Titre original : Efficiency of air dehumidification on the drying process in a food plant.
  • Identifiant de la fiche : 30017499
  • Langues : Anglais
  • Source : 4th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Auckland, New Zealand, April 7-9, 2016.
  • Date d'édition : 07/04/2016
  • DOI : http://dx.doi.org/10.18462/iir.iccc.2016.0060

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