As we all know, the walk-in constant temperature laboratory is suitable for aerospace products, information electronic instruments, materials, electrical engineering, electronic products and various electronic important components, testing their performance indicators in high-low temperature or humid heat environment. But walk-in thermostatic Test Chambers can not only test these products and materials, they can also be used in the food industry.
The walk-in constant temperature laboratory is mainly used in the food industry to test the storage and transportation of food.
In the food industry, the time of food storage and transportation is not a short-term problem, and the relatively balanced humidity in food storage is a very important indicator to ensure food safety. The relative equilibrium humidity of 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 multiply are Salmonella, pollen bacillus, lactobacillus, mold and yeast. Food storage cycles are also related to temperature and equilibrium relative humidity. A cake with an equilibrium relative humidity value of 81% RH has a shelf life of 14 days at 27°C and 24 days at 21°C. If the equilibrium relative humidity is increased to 85% RH, these indicators will decrease to 8 days at 27°C and 12 days at 21°C. The equilibrium relative humidity of hygroscopic substances plays a decisive role. Equilibrium relative humidity is defined as the humidity value obtained from the surrounding air when substances and 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 need to be carefully specified. At the same time, when many foods are kept too dry, their taste can go bad. Therefore, in response to this situation, it is necessary to record changes in temperature and humidity in real time, and to enter a constant temperature laboratory to ensure that food enters consumers' mouths safely. The high-low Temperature Test Chamber can effectively conduct various temperature and humidity (constant) tests on products. The walk-in thermostatic Test Chamber is capable of heating, cooling, humidification and dehumidification. Putting the product under the specified temperature and humidity can check the high temperature resistance, low temperature resistance and humidity resistance of the product to meet the requirements of food storage and transportation.
