Dry air is an active operational risk in food processing facilities, not a background comfort variable. Chronically low relative humidity (RH) causes measurable product weight loss, static-driven packaging failures, worker health impacts, and process disruptions...
Food processing facilities must maintain specific humidity levels to prevent contamination, preserve product quality, and meet regulatory requirements. Too little humidity accelerates moisture loss and creates static discharge risks. Too much promotes microbial growth...
Every year, billions of dollars worth of fresh produce is lost between harvest and consumption, with post-harvest losses reaching 25-40% in many regions. The solution lies in understanding and implementing proper fruits cold storage techniques that can dramatically...
