Preservation, transportation and display of fresh produce

Preservation of fresh produce depends not only on maintaining the right temperature but also the right humidity level. One of the main advantages of humidification is that it helps reduce dehydration of products which lose on average 2 – 6% of their weight almost immediately after going on display. Adiabatic humidification also helps keep produce cool, as heat is removed from the air by evaporation. When food like fruit, vegetables, meat and fish is humidified, it is more saleable because it is healthier, fresher and more visually appealing.

Ideal products in this type of application