Thank you for your inputs.
An Evaporating Cooling fan is a fan that used water to produce cooler air. Basically, it is like an airconditioning unit but doesn't use a refrigerant and does not produce cold air like ACs.
We do experience lumping or caking of some materials especially those stored for 4 months and beyond. most of our materials are consumed within 2 months from the date of receipt.
My concern is how can i set a standard for the temperature and RH being in a tropical country, very humid at times. I have read that it is ideal to have RH 60% or below for food materials. But it seems that we are always beyond 60% in the morning, and when temperature rises in the middle of the day, RH is within the 60% limit.
Shall I stick to the RH=60% max? And will just explain to our external auditors why it exceeds the limit at certain time of the day.
Thank you for your inputs. We are a relatively new company and I am trying to set up standards and systems related to food quality and safety. Hope you can continue to guide me since you have more experience that I do.
Should state that dry (packed?) food storage not my area of expertise..
If relevant control equipment as previously mentioned is not an option, seems the operational environment is immutable.
I have enclosed 3 files relating to logic for selection of optimum relative humidity (RH) and last one with a large RH (mostly high) data collection (JFI)
Based on attached files RH values between 60 and 70% seem supportable as a maximum for various dry products in OP although more conservative opinions can certainly be found, eg -
I noticed that first file used mean monthly RH values for evaluation purposes.
postharvest loss.pdf 1.23MB
humidity discussion.pdf 110.65KB
storage tropical agricultural products.pdf 633.4KB
transport tropical products.pdf 3.45MB
PS - some spices may be sensitive