Hygroscopic PowdersHygroscopic powders in pre mixes absorb humidity easily and clump together, technically called agglomeration; this can lead to blockages in the processing equipment & bacteria formation in the final product.
ChocolatesCocoa powder tends to absorb moisture easily and can hamper the quality of the chocolate. Those chocolates stored in uncontrolled RH areas can attract bacteria and worms thus resulting in large scale loss of reputation & damages.
Bacterial contaminationSeveral types of bacterial growth can occur in food, since they are a high nutrient media for bacteria such as E.coli or Streptococcus (commonly found harmful bacteria).
Crispy snacksReady to eat snacks, are generally crisp and need to be maintained in low RH atmosphere – else they tend to absorb moisture and lose their crispiness , resulting in poor consumer experience.
Bad odourHigh humidity generates a musty odour, which can transfer to food products. Controlled RH can help maintain quality products round the year without worries about sensory deterioration.
We are using Origin dehumidifier in our popcorn manufacturing unit. It removes excess moisture from air and makes our popcorn crisp and dry. With Origin dehumidifier, the quality of popcorn has improved.
Mr. Rajesh Rane
(Senior Manager Purchase)
@ Wow Popcorns