The Control of Moisture in Food Plants
The Control of Moisture in Food Plants (1993)-To meet the technology required for food plants in the 1990s, one must control what phase moisture appears in the plant. If moisture appears as a solid (ice), the plant owner will experience lost production and the inability to freeze a continuous, high quality product. If moisture appears in a liquid form (water) in a food plant, problems with quality control, poor shelf life, and governmental inspections are sure to follow. If moisture appears in a vapor form, the plant will invariably produce a high quality product with resultant high profitability. For the purpose of this presentation, we shall consider the three most common areas in food processing plants: Freezers, Coolers, Processing and Production Areas and Special Material Holding Coolers.
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