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Communication Dans Un Congrès Année : 2016

Efficiency of air dehumidification on the drying process in a food plant

Efficacité de deshumidification d'air sur le séchage dans un atelier de production des produits alimentaires

Résumé

To reduce the proliferation of bacteria inside a food plant, cleaning and disinfection are performed every day. These operations are followed by drying which has to be as quick as possible. This study shows the influence of a dehumidifier on the water mass evolutions on the surfaces such as floor, wall and equipment during the drying of a food plant. The temperature, relative humidity and water mass evolution during drying period were monitored in a food plant running under two conditions: with and without dehumidifier. The results comparison shows that drying rate is about 1.5 times higher with dehumidifier.
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Dates et versions

hal-01401353 , version 1 (23-11-2016)

Identifiants

Citer

L. Lecoq, Evelyne Derens-Bertheau, D. Flick, Onrawee Laguerre. Efficiency of air dehumidification on the drying process in a food plant. 4th IIR Conference on Sustainability and the Cold Chain, Institut International du Froid (IIF). Paris, FRA., Apr 2016, Auckland, New Zealand. 8 p., ⟨10.18462/iir.iccc.2016.0060⟩. ⟨hal-01401353⟩
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