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Meat / Poultry / Seafood processing

Dry Air Eliminates Microorganisms Growth

 

Moisture Concerns in Meat / Poultry / Seafood Processing Industry

 

Meat PoultryFood safety is, probably, one of the most important issues that Meat / Poultry / Seafood processing industry face day-in and day out. 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. Following these recommendations is essential as it can reduce possibility of a catastrophe.

 

Microorganism growth a major cause of potential food contamination.

 

Moisture results in increased microorganism growth. Microbial growth and dispersal can be controlled if the Meat / Poultry / Seafood processing industry facility/plant is kept dry. But keeping a plant dry is not easy as water is essential part of product and for Meat / Poultry / Seafood processing. Ensuring the correct moisture and condensation levels for food production is crucial, particularly for the meat industry.

 

Humidity Control in food production facilities retards microbial growth.

 

Water vapours are released during slaughtering and processing. Temperature differentials contribute to moisture buildup inside a meat / poultry processing plant. Preventing fog and condensation build-up by controlling the room temperature and humidity retards microbial growth. Controlling condensation by ensuring management of moisture levels is now an accepted engineered solution as a small Air conditioning usually is not sufficient to eliminate condensation. Compared to the typical refrigeration system, desiccants are effective in removing moisture from the air without condensing or at extremely low temperatures.

 

Moisture attacks fish causing breakdown of proteins

 

Delicate food like fish are very sensitive to heat. In humid surroundings, they become susceptible to bacterial growth and protein breakdown thus lowering their nutritional value and shelf life stability. Such problems also affect their texture, flavour and hygiene.

 

Moisture attacks Meat / poultry lowering texture & flavour.

 

Meat and meat products such as 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.

 

Case Study

 

Delicate food items like seafood are very sensitive to heat. In humid surroundings, they become susceptible to bacterial growth and protein breakdown which lowers their nutritional value. Such problems also affect their texture, flavour and hygiene. Seafood also tends to lose its texture and juiciness if proper conditions are not maintained during packing and storage. In order to retain the flavour, seafood has to be processed, packaged and stored under ideal conditions of temperature and humidity that not only prevent microorganism growth but retain the freshness as well. Bry-Air have supplied FLi dehumidifiers to HIC ABF Foods. 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 spoilt in transit.

 

Several other Bry-Air dehumidifiers installed in various plants are ensuring that meat/ poultry and fish retains its flavour and texture inspite of the moisture menace.

 

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