LIQUID DESSICCANT TECHNOLOGY APPLIED TO TEMPERATURE AND MOISTURE MANAGEMENT IN THE FOOD INDUSTRY

摘要

Cleaning and disinfection (C&D) are among the most important hazard control measures in ready-to-eat foodrnplants. The C&D process requires a huge volume of water that wets the surfaces of the food processingrnpremises. The water remaining on these surfaces are susceptible to be the source of a microbial reservoir asrnwet media are favorable to microbial growth. To face this problem, a rapid drying after C&D is to be sought.rnFor this purpose, the humidity control of the air in the premises is to be obtained.rnThis paper compares the energetic performances of two humidity control techniques: a classical one based onrndew point air treatment, and a second one based on the use of liquid desiccant (LiCl and CaCl_2).rnThe results show that the liquid desiccant system based on LiCl solution is very competitive compared to thernclassical dew point treatment.