Refrigerator air circulation and humidity

The refrigerator uses convection to heat transfer. The fans inside the unit to move air around. The faster the air flows, the faster the heat away. For this reason, I do not want nothing to do for the air supply. There are three basic types of recirculation systems in refrigerators. Typically the ceiling of the cold
a single fan is mounted on the roof of the car. This is sufficient for domestic small amount is not used moreRefrigerators. Because there is one, it might be used for hot-spots in the corners of the interior can be mobile. In the back wall or pole-type cooling system airflow takes the air above the top shelf in and promotes below the substrate.

The channel type cooling system is a combination of the first two types. This fan unit is located, at or above the ceiling, air and air is circulated through a series of smallVENTILATION different places on the back of the cabinet. How important is the circulation? Well, you can make the difference between raw foods and unsafe safe fifty-five just six degrees Celsius. poultry, fish, red meat, or ruin within 18 to 24 hours when their temperature is cooled to 42 to 45 degrees
Fahrenheit, and you already know the HACCP directive temperatures above 40 degrees Fahrenheit. Do you prefer the risk of a lawsuit andnegative publicity resulting from claims of food poisoning, or keeping the refrigerator fan right?

Air

Humidity is the amount of moisture (or water vapor) the air. At different temperatures in air may contain different amounts of water. In the cold, the kind of moisture, which interests us is the relative humidity, or how much of its water-holding capacity of air are always expressed as a percentage. For example, 85moisture percentage indicates that the plane holds 85 percent of water, what could hold at that temperature. Relative humidity strongly influenced the appearance and the rate of deterioration of many foods. If the air around the food has kept a very low relative humidity as the humidity, of course, takes the food itself, creating a discoloration, cracking, and drying.

If the air has a high relative humidity, some ofThe moisture condenses on foods that should be kept dry, so as to soften or grow mold or bacteria. Fortunately, most foods have a relative humidity of 80-85 percent. To achieve this optimal level, producers are worried that the refrigerator evaporator coil is large enough at a temperature several degrees lower than the desired temperature of the device can be used. This difference reduces the amount of moisture that collects on the evaporator and takesthe moisture in the housing of the refrigerator instead. If the coil "temperature is too low, but the moisture is locked and turn into ice crystals on
coils.

In this case, the airflow is blocked by the system and the moisture in the cooled space is empty. As you can see all the factors to get right is a delicate balance, with costs of food and food quality in the game. In short, it is difficult to keep frost from the coils, but necessary to keepfrost so that they work properly. The addition of heat to the environment, to defrost the coils, the temperature of food in Compromise. A relatively new concept of modular defrost Hussman Bridgeton, Missouri, does exactly what its name says: defrosted the coil sections. The automated system defrosted coils with no more than nine minutes per section, and never thawed adjacent sections at the same time, all scheduled to be executed by an electronic control up to sixWalk-in.

The idea works for Walk-in and reach in the refrigerator but not frozen. Maintains food quality and saves energy to compensate for the compressor working overtime to frozen coils. Another proposal humidity-controlled space internally cooled for the first time described by Humitech International Group, Inc. in Dallas, Texas. Humitech used a mineral product called sorbitol, absorb moisture and odors.

We have mentioned most of the food is good for 80 to 85 per centMoisture, but fresh fruit and vegetables are exceptions. They need more moisture, up to 95 percent. To increase the moisture content, it can slow down circulation. This explains why there are separate, closed boxes in most refrigerators for the natural production of moisture from the vegetables and keep the air power to limit '.

Freezers average relative humidity of only 30 to 35 percent. More moisture would automatically increase the temperature, because it would takeCoil freeze in place, and the flow of air, warmer air, so the freezer. The low humidity of freezers requires specific precautions for food storage. Use moisture-proof packaging and damage to the surface, we know how to prevent "freezer burn", which occurs when moisture condenses on the food.

Refrigerator air circulation and humidity