Temperature and humidity monitoring

Best practices for food humidity management include precise control, appropriate equipment use, compliance and information monitoring.

Precise control of humidity range:

Adjust the humidity according to the type of food: different foods have different requirements for humidity, such as seasonal fruits and vegetables need 85%~95%RH, and dry food is suitable for 50%~60%RH humidity. Specific control of processing and storage: in the process of processing, such as frozen meat thawing, the static temperature should be controlled not higher than 18 ° C, and the relative humidity of the air should be more than 90%.

Use appropriate humidity management equipment:

Application of industrial humidifier: such as ultrasonic humidifier, high-pressure micro-fog humidifier system, dry fog humidifier, etc., used to create a suitable food production environment. Demystification technology and equipment: rotary demystification technology and intelligent control system are adopted to ensure the drying of food processing and storage environment and avoid mold pollution.

Information monitoring and early warning system:

The importance of temperature and humidity monitoring: the use of information means to monitor temperature and humidity, improve management efficiency, to ensure timeliness.

Application of early warning system: send alarm information in time through the early warning system, and respond quickly when the temperature and humidity are out of control.

Personnel training and daily management:

Improve the importance of temperature and humidity management: ensure that enterprise management personnel understand the importance of temperature and humidity management, and have the corresponding management ability. Daily monitoring and recording: Although it depends on the chirography, it is more necessary to pay attention to the daily inspection, recording and timely treatment of temperature and humidity problems.

Environmental design and equipment maintenance:

Plant design considering temperature and humidity management: plant design should consider how to meet the temperature and humidity requirements of raw materials, semi-finished products and finished products storage and processing. Regular maintenance and calibration of the equipment: Ensure the accuracy and reliability of the temperature and humidity monitoring equipment, and perform regular maintenance and calibration.

Scientific storage methods and packaging:

Take appropriate storage methods: such as the use of plastic bags or crisper packaging vegetables and fruits, stored in the appropriate humidity in the cold room area.

Selection of packaging materials: Choose packaging materials that can maintain food humidity, prevent water loss, and extend the preservation time of food.

Integrated management and continuous Improvement:

Integrated management strategy: Combine humidity control, temperature management, cleaning and hygiene and other factors to develop a comprehensive food humidity management strategy. Continuous improvement and technological innovation: Constantly explore and apply new humidity management technologies and methods to adapt to the development and changes of the food industry.