Our Technology.
Drying food products is not that difficult. However stopping the drying process can be, as usually the drying process is stopped by transferring it into a sealed vapor proof container. That means someone must be present to make that determination and then to perform the transfer. Our system will stop the drying process exactly where the operator sets it and will hold it at that point.
Curing sausage in a standard walk-in cooler is not that difficult either. However average sausage curing times are between 21 and 28 days depending on time of year. Our technology can shorten the time span needed to 12 days.
The building’s air conditioning/heating systems and also walk-in coolers are alike in that the controller operates based on temperature and not humidity. So Relative Humidity (RH) is a byproduct, not a focus. During the off cycle of equipment, the actual RH climbs until the unit comes back on. When looking at the RH graphing in buildings and in a walk-in cooler, they both fluctuate dramatically enough that the desired conditions to dry or cure are only present about half of the time. The other half of the time the conditions are usually above what is desired. Our technology keeps the RH level where the operator sets it. This results in substantially less time to desired condition.
Another key advantage of our technology is the reduction of energy used. Often times humidity controlled facilities are heavy users of energy. A typical dry room uses air conditioning equipment to remove moisture. This results in the temperatures dropping below set-point which in turn results in running auxiliary heat. Our technology changes the sensible heat ratio (SHR) of a system to favor more moisture absorption and less auxiliary heat to be used. For mushrooms and cheese the SHR is just the opposite to retain moisture. That means overall less energy used. About 10% less in most rooms.
Grow rooms are very dynamic during the photo on/photo off times. Our technology can also encourage/discourage plant nutrient absorption by controlling the humidity during these periods.
