Nut storage, grain processing, and fresh produce handling all require tightly controlled humidity environments to prevent spoilage, mould growth, and compliance failures. Humidity is the single most important variable in post-harvest storage quality.
The Spoilage Mechanism
Moulds and bacteria require moisture to grow. At relative humidity above 70%, most food storage environments become hospitable to spoilage organisms. For high-value products like macadamia nuts, almonds, and dried fruits, even brief exposure to high humidity can lead to aflatoxin contamination — a serious food safety issue.
Dehumidification Specifications
Most nut and dried fruit storage targets 50–60% RH at ambient temperatures. Achieving this consistently requires refrigerant-based or desiccant dehumidification, depending on the required dew point. Desiccant systems are preferred when storage temperatures are below 15°C, as conventional refrigerant dehumidifiers lose efficiency at low temperatures.
Controlling Moisture During Processing
The processing environment introduces additional moisture challenges — blanching, washing, and roasting all add humidity to the air. Each production zone requires individual humidity analysis and control strategy to maintain product quality through the entire value chain.
