Desiccant Rotary Dehumidifier

Desiccant Rotary Dehumidifier

How can industrial dehumidifiers improve the quality of cheese production and prevent deterioration?

Humidity related issues

Cheese is a by-product of milk produced by milk, goats, sheep and other mammals by condensing milk and discharging whey. Coagulation is first accomplished by acidification with bacterial culture followed by thickening of the liquid by the addition of enzymes. Cheese powder can also be used as dipping sauce, seasonings, biscuits, potato chips, or as a seasoning for hot dishes such as pasta and soup. Cheese needs to be refrigerated to keep it fresh. However, lowering the temperature can cause condensation, which can lead to mold growth.

Typical dairy, cheese and powder processing units address the following humidity-related challenges

Wet surface of the cheese processing area due to condensation

Mould growth and risk of bacterial development at critical locations due to wet surfaces and high humidity

Unpredictable cure time and quality due to external moisture conditions

Variable productivity and product waste due to fungal and mold layers after curing time

Risk of moisture regain during the cooling phase of cheese powder before packaging

Maintaining the humidity at an appropriate level in the Cheese Cure Room has some beneficial effects. However, new food safety and standards regulators require that all food processing areas must have no ceiling condensation.

Conventional method of use

In many traditional cheese processing facilities, drying is based on heating and ventilation. This drying process leads to unpredictable product quality due to outdoor climate and seasonal variations.

In the traditional HVAC system, the RH is kept at 90% / 22 ° C + -2 (72 + -28) due to the moisture of the product itself.

General advice

It is recommended to maintain an ambient relative humidity between 45% and 55% to maintain optimum performance and reliability at room temperature from 20 °C to 22 °C (68 °F to 72 °F).

Dehumidification and moisture proof solution

The industrial moisture-proof dehumidifier removes moisture from the air in the processing, storage and packaging areas, helping to improve quality and prevent deterioration. Humidity control is the best alternative to hand-made high quality cheese production. With an industrial moisture-proof dehumidifier, manufacturers can fully control the curing time and quality of cheese and avoid mold formation in cheese processing facilities. Dehumidification of the inlet air in spray drying and fluid bed drying prevents seasonal variations in production capacity.

Advantages of industrial moisture-proof dehumidifiers in cheese processing facilities

Drying at lower humidity ensures consistent quality of cheese products

Helps reduce cure time by 70%

Eliminates the need for mechanical removal of the mold layer prior to packaging

Helps maintain the original quality, flavor and taste of the cheese

Prevents condensation, which eliminates contamination, fungal growth and wet surfaces

Increase productivity as a production plan, independent of current weather conditions

Improve sanitation and hygiene and reduce waste

Easy to install, compact, independent, can be placed anywhere

Energy efficient

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