Bacteria and other micro-organisms multiply in the presence of moisture and humid air, thus making most food processing companies struggle for moisture/humidity control while processing, storing, drying and packaging.
In today’s world, popularity of processed food, for example instant coffee, soups, candies, milk powder, etc., has increased manifold. Therefore, it becomes imperative to tackle the moisture menace during storage, production, packaging, processing and drying to retain the taste and give the products a longer shelf life.
Presence of moisture during processing of powder food like soups, milk powder, etc., causes stickiness, lumping, caking and cluster formation.
Spray / fluidised dryers require large quantities of hot air for drying. The air should be dry, free from contamination and foreign particles, and odourless. High humidity could results in inconsistent production and product quality, longer drying time and rapid downtime.
Coffee powder picks up moisture from surrounding air and causes lumping. Similarly, tea leaves being hygroscopic, pick up moisture during blending, storage and packaging, resulting in loss of bloom and liquoring quality.
Growth of mold and fungus in fermentation and kegging areas is an inherent problem in any brewery. This is mainly due to high humidity and moisture.
Chocolates, candies, chewing gums and confectionery items become sticky and prone to mold formation in the presence of moisture.
Snack foods such as potato chips, wafers, biscuits, noodles etc., absorb moisture from the surrounding air during processing and become soggy.
Being highly hygroscopic, even after being dried and powdered, spices absorb moisture from surrounding air during packaging and storage and become sticky, resulting in reduction of shelf life.
Coating pans are used to coat soft- center candy with a harder candy shell as they tumble in a large drum. If the heated air blowing through the pan contains moisture, the drying time is much longer, the surface finish is affected and, therefore, the throughput is greatly diminished.
Bry-Air Dehumidifier provides the most simple and cost effective solution for humidity control. Desiccant Dehumidifiers ensure that the required humidity level is maintained at a specified temperature all year round, irrespective of the weather.
Designed to comply with stringent customer requirements like controlled condensation and other moisture related problems such as moisture regain in products, mold/fungus prevention, moisture control in pneumatic conveying operations, spray drying, product drying, coating lines, etc., Bry-Air Dehumidifiers can maintain RH as low as 1% or even lower at a constant level, regardless of ambient conditions during storage, production, processing, packaging and drying. The EcoDry rotor inside the dehumidifier isbacteria-static,non-toxicand non-flammable.
Bry-Air Dehumidifier not only maintains the required humidity level but also ensures cleaner production environment, as the desiccant provided in the dehumidifier filters out bacteria and other spores. The use of our systems dramatically reduce the sanitation cycle time, prevent and removes frost and ice from cold storage/freezer areas and spiral freezers.
Bry-Air Dehumidifiers are CE certified and incorporate the high performance EcoDry desiccant rotor. The EcoDry rotor is bacteria static, non-toxic, and thus ideal to meet the GMP requirement of the food industry. Bry-Air Dehumidifiers are backed by the BryCare Service. The BryCare program offers a highly cost effective after sales service.
The moisture is adsorbed in the dehumidification sector by the EcoDry desiccant rotor and is exhausted in the reactivation sector by a stream of hot air in a counter flow direction.
Following the reactivation process, the adsorption sector is again ready to adsorb the moisture. Thus, the two processes of “moisture adsorption” and “reaction” are taking place with separate airflows continuously and simultaneously. Positive sealing between chambers prevents mixing of the process and reactivation air streams.
Cold Dry Air helps in processing powder food without losing their colour or flavour
Dry Air helps retain freshness of packaged food