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...
Do you work in the food processing industry? If so, you’ll want to pay a close attention to the relative humidity (RH) in your workplace. Allow the RH to drop below the “normal” range can have devastating consequences on perishable foods. And when products become...
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...
