Snacks Packaging Area RH Controls

Challanges

The main quality of the snacks product is judged by its crunchiness and weightlessness, but the problem was that the physical property of the product is such that it is hygroscopic so the ready product used to absorb the moisture from the environment before it is packed, due to this the quality of the product was lost, and the core product proposition was not met, the shelf life reduced and the main objective of providing quality products was not achieved.

Key Initiatives

Conventional central water cooled chiller plant was installed with electric heater, steam & hot water to maintain humidity according to the client's requirement. We installed 130 TR chiller plant which was capable of cooling 150TR cooling & 150KW heating which is free of cost. This central plant itself was capable of creating balance heat load by using 50 KW superheat through chiller & balance 100KW by condenser water this system used to dehumidify air in the packing area.

Key Impacts

The system involves achieving a humidity level of 45% at 24°C and utilizing condensation to remove moisture from the product. Additionally, dust generated during the process is collected at a filtering stage to maintain a clean environment. Here's a breakdown of the key components and processes involved in such a system: