Why use High Humidity Cooling?

To meet the high demands of the supermarkets and consumer, freshness appearance and shelf life of vegetables fruit and cut flowers is of paramount importance.

Some conventional (direct expansion) cooling systems only achieve humidities ranging from 70% to 90% causing weight loss, shrivelling, softening and loss of colour, which reduces storage life and quality.

High humidity pressure cooling the Humidifresh way enables quick and uniform cooling after harvesting which reduces the metabolic process enabling longer storage time and retaining the original quality and appearance of the product being cooled.

Rapid cooling to optimum storage temperature can be achieved in 1-6 hours with humidities up to 98% and temperatures close to 0°C

Humidity

Temperature and relative humidity are directly related. If your coldroom increases in temperature above the set point by only 1°C the relative humidity is reduced by approximately 7%. To illustrate how very important humidity is to the quality of stored produce consider - a room operating at 80% RH (relative humidity) will remove twice as much moisture from the produce as the same room operating at 90% RH.