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When manufacturing or storing dry products such as soups or broths, it is important to dehumidify the premises as the ingredients might otherwise clump together when being mixed or in their packaging. This assures production quality and allows the same production rate to be maintained all year round.
The main air can ideally be predried when drying products in spray towers (and also fluidised beds). This prevents seasonal variations in production capacity.The product is cooled in a cooling stage before being packed; rehumidification of the product is prevented if the cooling air is dried. Air used in pneumatic systems can be dried in order to prevent rehumidification and conveyor blockages. If the air is not predried, there is a risk of rehumidification of the dried powder when it is cooled.
When storing cheese for ripening, maintaining temperature and humidity levels within tight tolerances is important to the quality and flavour of the cheese.
When drying food, a higher, more consistent level of quality is achieved if drying takes place at lower humidity levels. This enhances the quality and retains even more of the flavour.