Moisture control in the brewing industry

Water is constantly used to carry out the different production processes involved in the brewing industry.

Temperature changes are a production characteristic that can lead to problems with humidity and condensation.

The pneumatic storage and transport of raw materials also poses potential problems. Maintaining a low humidity in production processes is vital to improve quality in a clean, germ-free environment with controlled humidity and temperatures.

Transport

In mechanical transport, the installation of dehumidifying equipment:

  • Prevents the product from caking
  • Improves flow during transport
  • Prevents the product from sticking to ducts, saving labour costs to clean them
  • Prevents production shutdowns
  • Ensures correct dosing in automatic processes

Storage

The raw materials are stored in silos and hoppers: seeds, sugars, additives, hops, are all organic materials that can degrade and clump if exposed to moisture.

In intermediate or finished product storage, the absence of moisture in processing and packaging results in less contamination and growth of bacteria, mould, and fungi.

Automatic dew point control below beer tank temperature in process areas, eliminates condensation and possible mould formation and quickly dries spaces after periodic washing.

Production

Most beer production operations take place in cellars or basements that maintain a temperature close to freezing.

With FISAIR dehumidifiers, dry air is continuously obtained that maintains the cellars in ideal temperature and humidity conditions, even achieving dew points of up to -25ºC, thus avoiding condensation in the form of ice..

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