Food safety is, probably, one of the most critical factors that Meat/ Poultry/ Seafood processing industries are concerned about. Concern for public health in the case of potentially devastating consequences of contaminated food have driven industry associations, safety experts and watchdog organizations to establish guidelines not only for food handling, but for plant and process line design.
Temperature differentials contribute to moisture buildup inside a meat/ poultry processing plant.
Delicate food like fish are very sensitive to heat. In humid surroundings, they become susceptible to bacterial growth and protein breakdown, lowering their nutritional value and shelf life stability. Such problems also affect their texture, flavour, and impacts hygiene.
Meat and meat products like sausages are extremly susceptible to bacterial growth and protein breakdown. This not only lowers their texture, flavour and hygine but also lowers their nutritional value and shelf life stability.
Water vapours are released during slaughtering and processing. Temperature differentials contribute to moisture buildup inside a meat/ poultry processing plant.
An RH factor of 50+5% at 23ºC in the processing /packaging room is recommended to prevent microbial growth.
Bry-Air FLi dehumidifiers are the best solution to moisture related issues in Meat/Poultry processing plants. These were installed in the areas where the packing of sea food was done. These dehumidifiers maintain a RH of 50+5% at 23ºC in the room during packing process. This ensured that fish did not get spoils in transit.
Several other Bry-Air dehumidifiers installed in various plants are ensuring that meat/ poultry and fish retains its flavour and texture in spite of the moisture menace.
The powder coated, CNC fabricated compact desiccant dehumidifiers (FFB series 170-4500 CMH) are lightweight and can be installed above the false ceiling.
For complete air handling and environment control needs (ranging from 2,500 CMH to 25,000 CMH)
During slaughtering and processing, water vapour is released, and temperature differences cause moisture buildup in meat/poultry plants. Delicate foods like fish often faces bacterial growth and protein breakdown in humid conditions, reducing nutritional value, shelf life, affecting texture, and flavour.
