Improving food productivity with humidity


07 September 2022

Humidity control specialist Condair has released a new podcast about how food manufacturers can enhance their productivity by controlling their production area’s humidity.

In a 10-minute interview with BusinessNet Explorer, Dave Marshall-George, sales director at Condair, explains how paying more attention to a manufacturing or storage area’s ambient humidity, can improve manufacturing yield and profits.

He explains: “Accurate humidity management in food and beverage production has many benefits. There are a huge range of applications. Humidification is frequently used to reduce evaporative losses, prevent static issues and extend shelf-life of produce. Dehumidification can be employed to more efficiently dry a product, eliminate condensation, reduce cold storage overheads or prevent products sticking to conveyors. 

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“As a humidity control specialist, we work with food and beverage manufacturers to identify areas of potential improvement across a production line, and then implement systems to maintain the ideal environment to realise those benefits. For example, we work in the meat sector to reduce evaporative losses from carcasses during primary chilling, with cheese manufacturers to reduce weight losses during cheese ripening, with bakers to optimise proving and oven baking, and distilleries and wine makers to prevent evaporation through casks.”

The podcast is available on Spotify, Google Podcasts, Soundcloud and Apple iTunes by searching for “Condair Podcast”, or on the Condair website.