Abstract
The manufacture of food products, especially those that contain few (if any) additives to control shelf life, require air quality control measures to promote the assurance that wholesome products are offered for sale. Contamination in the air such as dust, soot and microorganisms will be removed using air filters, and the addition of heating and cooling is often required to control process and packaging environments. The air handling system will control the air condition and with the use of air movement and room air change rate it is possible to optimize process room air conditions. Air handling unit design must be hygienic with good access for cleaning and maintenance.
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