Dehumidification is the controlled removal of moisture from air in drying rooms, packing areas or warehouses, used to prevent caking, mould growth and quality loss in hygroscopic food products such as dried fruit, powders and honey.
In trade practice
Warehouse managers set target relative humidity levels for each product category and monitor them continuously with calibrated hygrometers. Fruit powders and honey powders are particularly sensitive and must be packed in humidity-controlled environments to prevent clumping. Failure to maintain dehumidification during loading or packing is a common cause of caking complaints. Suppliers should document ambient humidity conditions as part of their production and storage records.
In a specification
A storage or packing specification may state a maximum relative humidity for the working environment, typically expressed as a percentage, alongside temperature limits for the relevant product.