X-TREME

In many industries moisture poses considerable risks. Mold, bacteria and other moisture caused effects like corrosion grow rapidly in high humidity rates.

Organic materials such as leather and paintings, contain micro-organisms. These can develop into fungus and mould, but will not occur if the relative humidity level is kept below 70%.
Bacteria requires a high humidity to survive and to multiply. If the humidity level of the surrounding air is kept below 50%, most bacteria will not survive. The limit is especially important when storing food products which are susceptible to bacteria.

Merchandise manufactured in materials such as iron and steel, demand low humidity. Vehicles, aircraft, machines and tools do not rust if the surrounding air is kept at a relative humidity below 50%.
Condensation damages to products especially in electronics industry.
Dehumidification becomes an important environmental concern in various industrial applications.

Biotechnology
A specific example is, the controlled moisture removal from DNA samples after protein synthesis in biotechnological research. This process also needs low-humidity storage conditions.

Pharmaceuticals
Dry air is very important during the storage as well as during the production of pharmaceutical products.
In pharmaceutic industry, dry storage inhibits growth of organic contaminants and retards other chemical reactions that degrade pharmaceuticals.

Food Processing
High humidity causes to loss of taste of foods like coffee, potato, frozen fish and drained food.

Here are a few examples of humidity control which is required in different production and storage processes in food industry.

Control of humidity is important while cheese is maturing. To achieve the best quality both the air humidity and the temperature must be held at specific levels.
Drying the surface of the fish before smoking it prevents further moisture losses during the smoking process.
Sugar granules will rapidly degrade or dissolve in humid conditions. To prevent moisture damage to bulk sugar, air at a constant 30% relative humidity is supplied for storage.
The use of dry air during the cooling process of chocolate and candy enables a reduction in cooling time as well as preventing condensation forming on the products or the equipment. Packaging processes can also be improved since the dry air prevents the products from sticking to the machines and wrapping materials.
Several stages in the production of crisp bread requires controlled air humidity. Dry air can be supplied in the fermentation step as well as in the final drying phase. The quality of the finished product is maintained by humidity control in both packing and storage areas.
Dry air storage is also used for a variety of foods, such as corn, coffee, flour, tea and rice.

Applications