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Humidity guidelines for powder blending operation.


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#1 DP2006

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Posted 03 December 2013 - 12:39 PM

Hi everybody,

 

I am a UK based technical consultant and I am doing some food safety management system development work with a client.

 

They handle a wide range of powders including herbs, sugars, amino acids, vitamins etc and have recently had some new air conditioning equipment installed in the plant.

 

They are concerned about possible quality and food safety problems associated with increases in humidity in the plant eg powder flow problems.

 

I am aware that the exact nature of the different powders will affect response to humidity.

 

However, does anyone have any guidelines, that they can share, on limits for humidity in powder blending and packing operations where there might be a similar problem?

 

Thanks for your help!

 

DP2006



#2 George @ Safefood 360°

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Posted 03 December 2013 - 09:25 PM

From some past and distant experience in doing a HACCP plan for a company handling dry ingredients to produce a globally known beverage product under contract, the customer required a maximum relative humidity (RH) of 70% in the storage areas. The risk related to mould growth / toxin production etc. But don't quote me...

 

George



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#3 Ian_K

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Posted 04 December 2013 - 12:59 AM

From our experience and reference from flavor houses doing powder blending, it is around 50 - 60% (not higher than 60%).



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#4 HPG

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Posted 04 December 2013 - 02:42 AM

I don't know if this code of practice could be useful to you, but from CAC/RCP 42-1995 Code of Hygienic Practice for

Spices and Dried Aromatic Plants, RH for storage condition is 55-60%

 

Rgds,

Hadi



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#5 SUSHIL

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Posted 04 December 2013 - 04:43 AM

In food processing plants, it is necessary to keep the manufacturing site at or below certain humidity. For example, 40% or below seems to be a commonly used value. This helps in restricting the growth of germs and bacteria that can cause food poisoning.
 

       

                     Desired Environmental Laid Down as per International Standards

Operation / Process

Tem. °C

°F

Humidity RH (%)

Fruit Powder Handling 

20-22

68-72

35

Instant Coffee Creamer mfg./pkg.

26

79

25

Tomato Powder Production

19-23

66-73

25-35

Citrus crystal packaging

27

81

15

Dry Soup Packaging

21

70

20

Energy Food Packaging

25

77

40-45

Instant Coffee Packaging

26

79

20

Milk Powder Packaging

22-25

72-77

35-40

Cracker & Wafer Packaging

21-29

70-84

35-40

Powdered Drink Mix Packaging

21

70

20

Confectionery - Starch Rooms

21-24

70-75

30-35

Cooling of Spray Dried Milk Powder

10

50

35-40

Whey Powder Manufacturing / Storage

21-26

70-79

15-30

 
 
       Attached the following websites and case study for humidity control-
        
     

Attached Files



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