Constant Temperature and Humidity Box Detection Application in Food Industry

The constant temperature and humidity chamber simulates various environmental conditions and tests various products and raw materials for heat, humidity, dry, and low temperature resistance. Some customers may ask, whether the constant temperature and humidity box can be used for food industry inspection? Today, our network department analyzes how to use the constant temperature and humidity box to check the quality of food.

The required monitoring foods are placed in a constant temperature and humidity chamber, and indicators of quality hygiene are measured once a month. After three months of testing, if the indicators of the food are stable, the shelf life of the product can be positioned for three years. Culture conditions: temperature of about 37, humidity of about 75%. Of course, if your product quality hygiene index is not ideal, you can shorten the testing period appropriately.

The shelf life of the corresponding product can be estimated during the shelf life test of the beverage. Generally, the temperature of the constant temperature and humidity chamber is set at three temperatures. The samples are stored in three constant temperature and humidity chambers of 5, 25, and 37 degrees, respectively.

A 5 degree sample was used as a standard or control sample.

A 25 degree sample is used as a sample on a simulated shelf.

A 37-degree sample was used as an environmental destructive sample.

The samples under 37°C were evaluated every 5 days or so, and the samples were compared with the 5° samples. When the sample at 37 degrees appears to have a large difference with the 5 degree sample or an unacceptable difference occurs, the sample is stopped at 37 degrees, and the sample storage time at 37 degrees is multiplied by 3 to obtain the time This is the approximate shelf life of the product. The sample was continuously tested at 25°C. When the sample at 25°C also showed an unacceptable difference from the sample at 5°C, the experiment at 25°C was also stopped. The shelf life of the sample was taken as the actual product. Shelf life.

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