Flowers, vegetables, fruit, meat, fish and other susceptible products, which have a high water content, gradually lose their freshness when they are placed on the shelves of shops and supermarkets. The loss of freshness is mainly due to the rapid dehydration of the product after evaporation of the water due to the difference between the water content of fresh products and the environmental air.
Refrigerators and warehouses have low environmental humidity (50-60%). That is what causes the rapid decline in the appearance of most fruits and vegetables, which lose weight, change colour and take on an ugly look. As a result, vegetables will lose between 15% to 58% of their weight, while fish, whose weight consists of more than 70% water, will lose up to 12% of their weight. Meat also suffers from dehydration.
In contrast, products that have been properly humidified appear to have just been harvested. They are fresh, firm and wet, with brightly coloured surfaces!
Humidity extends the lifetime of fruits, vegetables, fish, meat and flowers, hydrates them and reduces their weight loss significantly and keeps them looking fresh for many days. This means that the products in cold storage, on shelves and on the supermarket counters remain fresh for much longer, so that they look as if they have just been picked.
Τα εξειδικευμένα συστήματα εκνέφωσης-υδρονέφωσης υψηλής πίεσης για έλεγχο & ρύθμιση υγρασίας της ANDRIANOS, δημιουργούν τις ιδανικές συνθήκες ώστε το επίπεδο υγρασίας στον αέρα να αποκαθιστά τις βέλτιστες τιμές του, εμποδίζοντας τη διαδικασία αφυδάτωσης στα εκθετήρια και στους αποθηκευτικούς χώρους νωπών προϊόντων, με αποτέλεσμα αυτά να διατηρούν τη φρεσκάδα τους και την εξαιρετική τους εικόνα. Η αποτροπή της αφυδάτωσης των νωπών προϊόντων, επιτυγχάνεται με ειδικό ψεκασμό αποστειρωμένου νερού, μέσω ακροφυσίων υψηλής πίεσης, τα οποία έπειτα από μελέτη του χώρου από τους ειδικούς της ANDRIANOS, τοποθετούνται σε διάταξη, με ανοξείδωτο σωλήνα ή με ειδική ίσια βέργα πολυαμιδίου με επιλογή χρώματος.
The specialized high-pressure misting systems for humidity control & regulation of ANDRIANOS, create the ideal conditions so that the humidity level in the air can restore its optimum values, preventing the dehydration process in shops and storage areas of fresh products, so that they maintain their freshness and their excellent appearance. The elimination of dehydration of fresh products is achieved by specific spraying of sterile water through high-pressure nozzles, which, after a study of the space by ANDRIANOS specialists, are placed in an arrangement with a stainless steel pipe or with a special straight polyamide bar with a choice of colour.
In addition, they also help significantly to reduce the weight loss of the products up to 90% and as a result increase the turnover. They are 100% automated and with extremely low operating costs.
Benefits and advantages
- Extend the freshness of the products for at least 2 days
- Reduce products’ weight loss up to 95%
- The products look like as if they were collected at that time
- Low operating and maintenance cost
- Expandable and flexible piping systems with spray nozzles for expanding
- Exciting visual effect
- Immediate amortization of invesement
* It has been proven that the consumer chooses a shop by the appearance of the products available, their freshness and price.
An example of money saving in a supermarket fruit & vegetable department:
Daily sales = 500 €
Without misting system of ANDRIANOS systems: losses due to dehydration or deterioration 8% = 40 €
With misting system of ANDRIANOS systems: losses due to dehydration or deterioration 4% = 20 €
Daily savings = 20 €
Annual savings: 20 € x 300 working days/year = 6000 €
Below is the table with the daily weight loss per product and the reduction rates, with the use of ANDRIANOS high pressure humidification system.
| Kind | Usual daily weight loss | Usual daily weight loss with Misting | Reduction of weight loss |
|---|---|---|---|
| Artichoke | 4,05% | 0,58% | 85,68% |
| Avocado | 0,38% | 0,08% | 79,62% |
| Βroccoli | 7.55% | 0.75% | 90.07% |
| Brussels sprouts | 3,47% | 1,54% | 55,62% |
| Cabbage | 1,39% | 0,28% | 79,86% |
| Carrots | 4.65% | 1.61% | 65.38% |
| Cauliflower | 2.04% | 0.41% | 79.90% |
| Celery | 3,08% | 1,29% | 58,12% |
| Grapefruit | 0,64% | 0,21% | 67,19% |
| Lemons | 1,17% | 0,36% | 69,23% |
| Lettuce | 7,05% | 0,92% | 86,95% |
| Mushrooms | 12,06% | 5,90% | 51,04% |
| Large Mushroom | 12,09% | 4,58% | 62,10% |
| Oranges | 0,45% | 0,22% | 51,11% |
| Peaches | 3.38% | 2.23% | 34.09% |
| Plums | 0,83% | 0,41% | 49,79% |
| Radishes | 5.88% | 2.94% | 50.00% |
| Nuts | 2.43% | 1.11% | 54.23% |
| Tomatoes | 0,23% | 0,07% | 69. 30% |
The following graphs compare the daily pattern of dehydration of products in a 5°C refrigerated environment that have not been humidified (green line) and their pattern when kept at an ideal degree of humidity (yellow line).
