Specific Aspects of Food Detection in the Walk-in Constant Temperature Test Room

Everyone knows that the walk-in constant temperature test room is suitable for aerospace products, information and electronic instruments, materials, electrical engineering, electronic products, and various electronic vital parts to test their performance indicators under high and low temperature or humid and hot environments. But the walk-in constant temperature test room can not only detect these products and materials, it may also be used in the food industry. But do you know what specific aspects of the walk-in constant temperature test room detect food? Next, this article will share with you the content of the walk in test chamber for food inspection:

The walk-in constant temperature test room is mainly used in the food industry to detect food storage and transportation.

In the food industry, the time of food storage and transportation is not a short-term issue, the relative equilibrium humidity in food storage is quite an important indicator to ensure food safety. The relative equilibrium humidity at the temperature and humidity chamber directly affects the growth of colonies. For example: in the equilibrium relative humidity range of 95%RH to 91%RH, the colonies that are easy to breed are Salmonella, Pollindella, Lactobacillus, Mold and Yeast. The food storage cycle is also related to temperature and equilibrium relative humidity. A cake with a balanced relative humidity value of 81%RH has a shelf life of 14 days at 27℃ and 24 days at 21℃. If the equilibrium relative humidity is increased to 85%RH, these indexes will be reduced to 8 days at 27°C and 12 days at 21°C. The equilibrium relative humidity of the hygroscopic substance plays a decisive role. The equilibrium relative humidity is defined as the humidity value obtained from the surrounding air when the substance and the water in the air are not exchanged. This definition is very clear. In order to successfully store and maintain these products, environmental climate control and packaging must be carefully specified. At the same time, when many foods are kept too dry, their taste will deteriorate. So in response to this situation, it is required to record changes in temperature and humidity in real time, and walk-in constant temperature test rooms to ensure that food safely enters consumers' mouths. The high low temperature test chamber can effectively carry out various temperature and humidity (constant) tests on products. The walk-in constant temperature test room is capable of heating, cooling, humidifying and dehumidifying. Put the product at the specified temperature and humidity, you can check the high temperature resistance, low temperature resistance, and humidity resistance of the product, so as to meet the requirements for food storage and transportation.

The above is this article to share with you all the content of the specific aspects of food inspection in the walk-in constant temperature laboratory.