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Cold Store Humidification

misting sa Cold Store Humidification

Cold air retains less moisture than warm air.  When air enters into a cold storage area the moisture level drops and temperatures decrease.   Water reduces out of the air onto cold surfaces of the cooling coils in the refrigeration area, this area will have a high relative humidity but will not be able to retain a lot of moisture.

As the air is distributed around the cold store it warms to some extent, the warmer air requires a high moisture content to reach an unaffected balance, as it draws moisture from any available surface that is present, including the products contained in the cold storage area.  If the surrounding air is left un-humidified, it will lead to a loss of weight in produce by as much as 20%, also resulting in a less appealing product with reduced shelf-life and which finally means a huge loss in profits.

Cold store humidity problem areas

Defective produce is caused by rising temperatures which draws out the moisture from the boundary layer and not the product itself.   Boundary layers gets destroyed as cold air from the chiller is dispersed across the products, and the newly formed layer of cold air gathers up heat from the product thus reducing humidity.  It is vital to control humidification at this point, and to ensure a high humidity (generally 100%rH).

Distribution areas at supermarkets and Commercial markets should be humidified as well to ensure that quality products are dispatched.  It is a waste of resources in producing top quality products if they get damaged at a distribution point which has no humidification system in place. 

The dispersal of moisture and the  position of the humidifiers across the entire area is vital.  It is pointless to have a hefty amount of moisture in one area as it will not spread out without the correct equipment.  Numerous cold storage facilities have suffered losses of products due to incorrect humidification equipment/systems.

Industries who will benefit from the use of RH Cold Storage:

  • Fruit such as apples, pears, citrus, bananas, avocado’s, grapes etc
  • Vegetables such as tomatoes, beans, carrots, beetroot, peas, cucumbers etc
  • Meat cold rooms
  • Areas where sanitation is needed, it will prevent viruses and bacteria in cold rooms

What components are needed for a misting system?

The required components for a misting system includes
Misting SA High pressure tubing (Nylon, Stainless steel or Copper)
Misting SA misting nozzles
Misting SA misting spray body
Misting SA Filtration Housing and cartridge
Misting SA Pressure Switch
Misting SA Solenoid Valves (low and high pressure)
Misting SA Anti drip valve
Misting SA high pressure misting pumps (various flow rates)
Misting SA Humidity and temperature controllers * Optional
Misting SA ventilation equipment. * Optional

* Additional components (such as wall mounted fans, extractor fans, Humidity and Temperature controllers) may be required for custom designed solutions.

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