Refrigerator's Air Circulation and Humidity

The refrigerator uses the circulation of air, the heat transfer. The fans inside the unit to move air around. The faster the air flows, the faster the heat is dissipated. For this reason, you do not want anything to do to block the airflow. There are three basic types of forced air systems in refrigerators. In the type of cooling ceilings,
a single fan mounted on the roof of the car. This is sufficient for small internal volume and is not used in large refrigerators. Whyhas only one place, could allow the hot spots in the corners of the oven. On the back wall or pole type of cooling system, the airflow is in the air above the top shelf and promotion under the bottom shelf.

The channel-type cooling system is a combination of the first two types. Here, the unit of air flow at or above the ceiling is, and the air is discharged through a series of small air channels to be distributed at various locations on the rear wall of the housing.How important is air circulation? Well, you can make the difference between safe and unsafe raw food just six 55 degrees Celsius. Fish, poultry or red meat spoiling within 18 to 24 hours if their refrigerator temperature of 42 to 45 degrees
Fahrenheit, and you already know, the HACCP guideline temperatures above 40 degrees Fahrenheit. Prefer to risk a lawsuit and the resulting negative publicity from food poisoning allegations, or holdThe air circulates properly your refrigerator?

Humidity Control

Humidity is the amount of moisture (water vapor) in the air. At different temperatures, the air can contain different amounts of water. In the cold, the kind of humidity that we are interested in the relative humidity, or as much of its maximum water holding capacity of air at any time, expressed as a percentage. For example, shows 85 percent humidity, the air holds 85 percent as much water as possible to maintain thisTemperature. Relative humidity significantly affected before the onset and speed of the deterioration of many foods. If the air around the food has kept a very low humidity than, for example, the air naturally increases the moisture from the food itself, the background staining, cracking and drying.

When the air has a high relative humidity, some of the moisture to foods that should be kept dry is supposed to compress, causing them to soften or grow mold or bacteria. Fortunately, most ofFood must also be in a relative humidity of 80 to 85 percent. To achieve this ideal, the producers are worried that the refrigerator evaporator coil is large enough at low temperature several degrees to the desired temperature of the device can be used. This difference reduces the amount of moisture that collects on the evaporator coils and keeps the moisture in the body instead of the refrigerator. If the temperature of the coils' is too low, but the moistureturn to ice crystals and to
the coils.

In this case, the airflow is blocked by the system and the humidity of the fridge is full. As you can see all the factors is a delicate balance to achieve, with the cost of food and food quality on the game. In short, it is difficult to keep frost from the coil, but necessary to keep them free of frost, so they can be operated properly. The addition of heat to the environment in order to defrost the coils can affect the temperature of foodinside. A fairly new concept from Hussman Modular Defrost of Bridgeton, Missouri, does just what its name indicates: defrosts the coil in sections. The automated system defrosts coils at no more than nine minutes per section, and never defrosts adjacent sections at the same time, all programmed by an electronic controller capable of running up to six walk-ins.

The idea works for walk-in and reach-in refrigerators but not freezers. It maintains food quality and saves energy by keeping the compressors from working overtime to compensate for frozen coils. Another humidity-control suggestion for inside refrigerated space was pioneered by Humitech International Group, Inc. of Dallas, Texas. Humitech uses a mineral product called sorbite to absorb moisture and odors.

We mentioned most foods do well at 80 to 85 percent relative humidity, but fresh fruits and vegetables are exceptions. They require more humidity, up to 95 percent. To increase moisture content, you can slow down the air circulation. This explains why there are separate, closed produce bins in most refrigerators-to hold in natural moisture from the vegetables and to restrict airflow.

Freezers maintain an average relative humidity of only 30 to 35 percent. Any more moisture would automatically raise the temperature because it would hit the coils, freeze in place, and block the airflow, causing the freezer air to become warmer. The low humidity of freezers requires special food storage precautions. Use moisture- and vapor-proof wrapping to prevent the surface damage we know as "freezer burn" from occurring if any moisture condenses on the food.

Refrigerator's Air Circulation and Humidity