Humidity for storage

Optimum air humidity for warehousing

Wherever products and goods are stored, wherever objects are archived, a comprehensive air dehumidification system protects the owners from the possible consequences of moisture damage such as clumping, mold and corrosion. The reasons for this are related to the release of moisture from the stored goods themselves or to the ingress of outside air and the associated formation of condensationin the respective rooms.

The risks associated with the ingress of external air are even higher for goods stored in cold storage facilities. Ice formation on all room surfaces endangers the safety of the personnel working there. The condensation that arises in this process can damage the stored goods, and the required hygienic standards can then only be ensured at considerable additional expense. Highly functional dehumidification systems not only protect the product quality, they also ensure the necessary efficiency in the operation of storage and cold storage facilities.

Dehumidification — to prevent corrosion of metallic raw materials and finished goods

Iron cannot rust in the mere dry air. However, when moisture settles on the metal, oxygen (O2) and water (H2O) begin to react to form hydroxide ions (OH-). To balance the electrons required for this reaction, the iron oxidizes, i.e. it releases its electrons, which are then absorbed by the oxygen. This process produces iron oxide. Where the electrons have been withdrawn, an electron shortage occurs and positively charged iron atoms (Fe2+) are released. These migrate into the water droplets and combine there with the negatively charged hydroxide ions (OH-). In the first step, iron(II) hydroxide is formed as a result of different charges. Further reactions with water, oxygen and hydroxide ions result in ever more continuous reactions from which iron(III) oxide and iron(III) hydroxide are formed. They settle on the metal surface and give the rust its typical appearance. Unlike with metals such as aluminum, the process is only stopped when iron is no longer present.

Humidification — so that hygroscopic stored goods retain their value

with controlled humidity
with dry air
As fruit and vegetables dry out and shrivel up quickly at low temperatures, the right humidity must be ensured. An appropriately sized humidification system in both the stockrooms and the display area ensures that fruit and vegetables remain fresh and salable, with no loss of weight.