The Process The biscuit conveyor
moving out of the baking oven carries biscuits at a high temperature.
The biscuits are cooled to ambient temperature on extended conveyor
before these are packed. Normally in most of the cases packing rate
is lower than the biscuit plants production rate. Therefore the
unpacked biscuits have to be shifted to a temporary store.
Between the time when the biscuits are cooled to
ambient temperature and unpacked biscuits are again taken out for
packing, the biscuits are exposed to high humidity, as a result
of which moisture is picked up or retained by the biscuits.
Therefore it becomes essential
that the humidity in the store room (also termed HOT ROOM) be controlled
to a level so that the quality of the biscuits is not spoiled.
It has been found that if
relative humidity inside the temporary store is maintained at 30
to 35% at ambient temperature, the problem of moisture pickup or
regain is overcome.
Hospet Foods, manufacturer
of Britannia's "Tiger" brand of biscuit wafers approached
Bry-Air to solve the problem of moisture regain of biscuits during
storage.
Bry-Air Recommendation:
It was recommended that relative humidity inside
the temporary store should be maintained at 30 to 35% at ambient
temperature, to overcome the problem of moisture regain.
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