Food Performance
There is a delicate balance that must be achieved and maintained to keep a cooler humid without getting it and the products stored in it wet. It is well known that in order to keep water where it belongs – Inside the food, not ON it humidity readings should be maintained in the 87% to 99.9% range. Within this range, the vapour pressure in the cooler is greater than it is inside the food. And, since water vapour in the food cannot move from a low pressure zone to a high pressure zone, it stays where it belongs keeping food fresh and healthful and minimizing the opportunity for microbial growth.
The only effective way to maintain humidity this high while still preventing condensation is to manage Dew Point. Excessively low humidity and erratic dew point, as shown in the top graph, inevitably result in the loss of unbound (free) water and premature spoilage of foods. Using desiccants to hold humidity readings low enough to prevent condensation encourages water migration out of foods and produces one of the worst possible environments for food storage at the same time it increases operational costs and encourages microbial growth.
As may be seen in the bottom graph, OmniFresh controls ambient humidity in the optimum range and keeps dew point much closer to the ambient temperature of the cooler, producing a naturally humid but condensate free environment that contributes to food safety and preserves the wholesomeness, texture, weight and viability of all fresh products.
The FDA (HACCPS) recognizes water migration as a critically important factor in extending the safety and shelf life of fresh foods wherever they are being stored or transported. In mobile support applications, re-supply operations or extended deployments it becomes even more important that foodstuffs remain safe, healthy and appetizing for as long as possible.