Definition: The amount of moisture in air expressed as a percentage of the maximum moisture the air can hold at that temperature. 100% RH = saturation (condensation begins).
Optimal Ranges:
- Most frozen storage: 85-95% RH (prevents dehydration)
- Fresh produce: 90-98% RH (varies by product)
- Chilled meat: 85-90% RH
- Pharmaceutical storage: 30-60% RH typically
Why It Matters:
- Too low: Product dehydration, weight loss, quality degradation
- Too high: Condensation, mold growth, packaging deterioration
- Humidity control is critical for produce storage
Related Terms: Dew Point, Condensation, Moisture Control