Definition: Active management of relative humidity in refrigerated spaces to optimize product quality and shelf life.
Methods:
- **Humidification**: Adding moisture (for produce, flowers)
- **Dehumidification**: Removing excess moisture (for chilled meat, packaging protection)
- **Controlled atmosphere**: Precise humidity and gas composition (advanced produce storage)
Why It Matters:
- Produce weight loss (dehydration) if humidity too low
- Mold growth and condensation if humidity too high
- Packaging deterioration in high humidity
- Product-specific optimal humidity ranges
Related Terms: Relative Humidity, Dew Point, Condensation Control