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Proper air circulation helps move heat away from the vicinity offood surfaces toward
refrigerator cooling coils and plates. But the air that is circulated within a cold storage
room must not be too moist or too dry. Air of high humidity can condense moisture
on the surface of cold foods. If this is excessive, molds will grow on these surfaces at
common refrigeration temperatures. If the air is too dry, it will cause drying out of
foods. All foods are different with respect to supporting mold growth and tendency to
dry out, and so for each, an optimum balance must be reached. The optimum relative
humidity (RID to be maintained in cool storage rooms for most foods is known. Table
9.3 summarizes the best storage temperatures and relative humidities for many food
items and their approximate storage life. (This table also includes data necessary for
calculation of refrigeration loads.) Most foods store best at refrigeration temperatures
when the relative humidity of air is between about 80% and 95%. The optimal relative
humidity for a particu\ar food is generally related to its moisture content and the ease
with which it dries outl-For example, celery and several other crisp vegetables require
a relative humidity of 90-95%, whereas nuts may do well at only 70%. On the other
hand, dry and granular products such as powdered milk and eggs, which have extended