Dehumidifier in meat production - 0% product spoilage

High humid­i­ty is a prob­lem that meat pro­duc­ers are famil­iar with first­hand. At the first dis­cov­ery that the mois­ture con­tent in the air exceeds the estab­lished norms, you should imme­di­ate­ly begin to address the issue. After all, damp­ness in indus­tri­al premis­es not only neg­a­tive­ly affects peo­ple and the envi­ron­ment, but also wors­ens the qual­i­ty of meat prod­ucts. As a result, this can lead to dam­age to the batch of prod­ucts, loss of the com­pa­ny’s rep­u­ta­tion and, accord­ing­ly, prof­it.

It is man­u­fac­tur­ers who care about their name and prod­ucts that will ben­e­fit from this mate­r­i­al. In the arti­cle below, we will take a detailed look at: why humid­i­ty occurs in meat pro­duc­tion, how excess mois­ture in the air affects meat, how to solve the prob­lem, what indus­tri­al dehu­mid­i­fiers are used for and much more — read on!

Read also: “Adsorp­tion des­ic­cant — why is it need­ed in the pro­duc­tion of frozen foods”


Why is there excessive moisture in the production of meat products?


One of the main require­ments in the pro­duc­tion of meat and meat prod­ucts is strict hygiene. Hygien­ic require­ments must be adhered to at all pro­duc­tion stages, espe­cial­ly in cool­ing zones where raw prod­ucts are processed. With­out cold tech­nolo­gies, the exis­tence of the meat food indus­try is gen­er­al­ly impos­si­ble. After all, meat belongs to per­ish­able prod­ucts and it is pos­si­ble to make del­i­ca­cies out of it only when using “cold”.

There­fore, the meat indus­try has a lot of freez­ing / defrost­ing cham­bers, refrig­er­a­tors and ware­hous­es, where sub-zero tem­per­a­tures are reg­u­lar­ly main­tained. It is because of the con­stant expo­sure to low tem­per­a­tures that high humid­i­ty is most often observed, the indi­ca­tors of which can reach 100%.

Exceed­ing the per­mis­si­ble humid­i­ty para­me­ters in the premis­es for the pro­duc­tion of meat prod­ucts can be seen imme­di­ate­ly with­out a hygrom­e­ter. Con­den­sa­tion pro­fuse­ly coats the ceil­ing, walls, equip­ment and oth­er sur­faces. Floors become wet and slip­pery, met­al struc­tures and machine parts begin to rust, and a per­sis­tent fetid odor appears in the air. With damp­ness, there can be no ques­tion of observ­ing the rules of hygiene, so it is absolute­ly impos­si­ble to ignore it.

Use­ful mate­r­i­al: “Dehu­mid­i­fi­er or air con­di­tion­er: which is bet­ter to deal with damp­ness in the work­place”


6 Negative Effects of High Humidity in Meat Production


There is no doubt that damp­ness is bad. But in order to ade­quate­ly assess the whole dan­ger of high humid­i­ty in the pro­duc­tion of meat del­i­ca­cies, it is nec­es­sary to con­sid­er in detail all its neg­a­tive effects.

So, if in pro­duc­tion premis­es the humid­i­ty indi­ca­tors exceed the pre­scribed norms, be pre­pared for the fol­low­ing con­se­quences:

The devel­op­ment of bac­te­ria. When pack­ing or unpack­ing meat prod­ucts, drops of con­den­sate accu­mu­lat­ed on the ceil­ing fall to the sur­face of the prod­ucts, which sub­se­quent­ly leads to the for­ma­tion and devel­op­ment of microbes.

Dam­age to pack­ag­ing and goods. If fin­ished prod­ucts or semi-fin­ished prod­ucts are pack­aged in card­board, not mois­ture resis­tant box­es, damp­ness destroys them and, there­fore, spoils the fill­ing.

Increas­ing ill­ness among employ­ees. Damp­ness is invari­ably accom­pa­nied by a fetid odor, which in turn leads to labored breath­ing for employ­ees, more ill­ness, faster fatigue and reduced pro­duc­tiv­i­ty.

The emer­gence of harm­ful for­ma­tions. High humid­i­ty is just an ide­al envi­ron­ment for birth, as well as the devel­op­ment of fun­gus and mold. The prob­lem is that such for­ma­tions spread very quick­ly, but are dif­fi­cult to remove. More­over, in addi­tion to walls, racks and equip­ment, mold and fun­gus also set­tle on meat prod­ucts, which nat­u­ral­ly harms it.

Equip­ment fail­ure. Tech­nolo­gies for the pro­duc­tion of meat prod­ucts are asso­ci­at­ed with the use of a num­ber of machine tools and machines. In damp rooms, any equip­ment soon­er or lat­er starts to work incor­rect­ly and even­tu­al­ly fails with­out hav­ing served its due date. You will have to spend mon­ey on expen­sive repairs or the pur­chase of new equip­ment (plea­sure is not cheap).

Break­down of elec­tri­cal net­works. Humid­i­ty, destroy­ing the wind­ing of cables and con­tribut­ing to the oxi­da­tion of net­work ele­ments, can cause short cir­cuits in the elec­tri­cal net­work, as well as fires. What is the result? Unplanned shut­down of meat pro­duc­tion, vio­la­tion of the terms of deliv­ery of goods and finan­cial loss­es.

Clos­ing your eyes to high humid­i­ty, you can lose entire batch­es of meat prod­ucts, dam­age equip­ment, wors­en the health of employ­ees and incur glob­al mate­r­i­al dam­age. Such a busi­ness is prob­lem­at­ic and unprof­itable. There­fore, mon­i­tor­ing the lev­el of humid­i­ty in pro­duc­tion should be as care­ful as observ­ing hygiene require­ments.

We advise: “Trotec TTR dry­er — for the cor­rect stor­age of fer­til­iz­ers”


What humidity standards should be maintained in the production of meat products?


To make it eas­i­er for you, we have col­lect­ed humid­i­ty and tem­per­a­ture stan­dards for var­i­ous pro­duc­tion process­es. The table is in pic­ture for­mat. Down­load and use as a reminder.

Impor­tant: “Humid­i­ty in pro­duc­tion — we elim­i­nate it with a dehu­mid­i­fi­er and ven­ti­la­tion”


Getting rid of high humidity in meat production with a dehumidifier


The humid­i­ty lev­el should be con­trolled in all premis­es asso­ci­at­ed with the man­u­fac­ture of meat prod­ucts: freez­ers, refrig­er­at­ed ware­hous­es, dry­ing cham­bers, cut­ting and pack­ag­ing shops. Do not for­get about the rooms intend­ed for staff, as tak­ing care of the health of employ­ees is the pri­ma­ry task of all self-respect­ing com­pa­nies.

The most effec­tive, sim­ple and quick way to get rid of excess mois­ture dur­ing stor­age, prepa­ra­tion and pack­ag­ing of meat prod­ucts is to install indus­tri­al dehu­mid­i­fiers. This is a “smart” cli­mate tech­nol­o­gy, which is spe­cial­ly designed to con­tin­u­ous­ly com­bat damp­ness. Works in rooms of var­i­ous pur­pos­es in a wide range of tem­per­a­tures: 1–35°С, 5–32°С, 5–35°С, ‑30-+40°С, ‑15-+35°С. At the same time, the devices con­sume lit­tle elec­tric­i­ty and do not require con­stant mon­i­tor­ing by a per­son (it is enough to set the desired per­cent­age of humid­i­ty and start).

The use of air dry­ers in meat pro­duc­tion is:

Reduc­ing the risk of break­down, incor­rect oper­a­tion and com­plete fail­ure of expen­sive equip­ment.

The absence of con­den­sate that spoils the pack­ag­ing, the inte­ri­or and the meat prod­ucts them­selves.

Preser­va­tion of the integri­ty of the envi­ron­ment of indus­tri­al premis­es.

Sim­pli­fi­ca­tion of the process of main­tain­ing the required san­i­tary and hygien­ic stan­dards.

Pre­ven­tion of fun­gus, mold and bac­te­ria growth.

Reduc­ing the dry­ing time of the premis­es after wet clean­ing.

Clean­er air thanks to the equip­ment of devices with spe­cial fil­ters.

What types of this cli­mate equip­ment are suit­able for meat pro­duc­tion? We advise you to pay atten­tion to adsorp­tion dehu­mid­i­fiers. These units are able to cope even with extreme humid­i­ty, which is inher­ent in the pro­duc­tion of meat prod­ucts. They work even at sub-zero air tem­per­a­tures, that is, they can be installed in freez­ers and oth­er sim­i­lar cham­bers.

*** But: Please note that adsorp­tion type dehu­mid­i­fiers heat the air in the room by about 1–2°C.

Read more about the adsorp­tion type tech­nique here.: “How does a hot regen­er­a­tion des­ic­cant air dry­er work?”


How does a desiccant help with drying meat?


Dry­ing meat, whether it is done at home or in pro­duc­tion, is done either to extend the shelf life of the prod­uct, or to obtain a tasty prod­uct (sala­mi, dried meat). The pro­duc­tion tech­nol­o­gy of this type of meat prod­ucts requires the pro­ce­dure to be car­ried out in a warm room with a humid­i­ty lev­el not high­er than 30%.

In the Ukrain­ian cli­mate, where the aver­age is kept at the lev­el of 65–75%, it is impos­si­ble to low­er the humid­i­ty to 30% in a nat­ur­al way. You need spe­cial­ized equip­ment, name­ly air dry­ers. This safe, eco­nom­i­cal and effi­cient tech­nique is ide­al for dry­ing meat both at home and in pro­duc­tion. Only for home pro­duc­tion, a house­hold dehu­mid­i­fi­er is suit­able, and for the man­u­fac­ture of large-scale batch­es, an indus­tri­al unit from Cel­sius, Trotec, Storm, Mea­co, DT Group and oth­er rep­utable brands.

*** Dehu­mid­i­fiers are also suit­able for smok­ing meat.

When choos­ing a dehu­mid­i­fi­er for meat pro­duc­tion, it is impor­tant to take into account many nuances: the area of ​​u200bu200bthe room, the pow­er of the device, the pres­ence of ven­ti­la­tion, and oth­ers. It is advis­able to seek help from pro­fes­sion­als in this field. After all, only the right cli­mate tech­nol­o­gy will ful­fill the tasks set by 100% and reduce prod­uct dam­age to 0%.

Learn also: “A des­ic­cant when pack­ag­ing prod­ucts: why is it need­ed and which one to choose”

Find out more about which dehu­mid­i­fi­er is right for your meat pro­duc­tion from the spe­cial­ists of spe­cial­ized online store “Life“by call­ing the num­ber: (097) 586 81 58.

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