STEEL INDUSTRY

How to humidify environments that require a high level of humidity

Why is it so important to humidify greenhouses, barriques, wine cellars, and mushroom farms? How to do it?

How to humidify environments that require a high level of humidity

Why is it so important to humidify greenhouses, barriques, wine cellars, and mushroom farms? How to do it?

What do greenhouses, barriques, and mushroom beds have in common? These are all environments in which it is essential to maintain a high humidity level not to compromise the products they contain.

Let’s see below the recommended humidity levels for greenhouses, barriques, wine cellars, and mushroom farms and how to ensure these levels adequately and professionally.

Difference between absolute humidity and relative humidity

Humidity is the amount of water (or water vapor) present in the atmosphere.

Absolute humidity indicates the density of water vapor or the ratio between the mass of water vapor and the volume that contains it.

The relative humidity is instead a proportion: it indicates the ratio between the density of the vapor contained in the volume and the maximum density that this volume can contain.

Humidity in greenhouses
Environmental factors in greenhouses

Agricultural greenhouses are artificial environments within which the factors that intervene in the development of plants must be those suitable for obtaining a high yield and excellent quality of the final product.

The environmental factors to be taken into consideration for creating an ideal microclimate inside greenhouses are:

The regulated humidity in greenhouses is a critical aspect behind the faster growth of plants. Although greenhouse plants can tolerate a humidity level of up to 80%, a humidity value of between 50% and 70% is recommended for most plants.

When the humidity level rises too much, you could run into several problems, including:

Humidity in wineries and barrel rooms
Environmental factors in wineries and barriques

The humidification of air in wine cellars and barriques is essential both in the aging phase of the wine in the barrels and the conservation phase of the bottled wine.

In the case of barrels, an environment that is too dry would cause the barrel to dry out and accelerate the evaporation of the wine. At the same time, the wine would evolve too fast with consequent degradation.

The wine conservation process needs constant humidity between 75-85%.

However, the problems arise both in cases of too humid environments and in too dry environments:

Problems of a too humid cellar:

Problems of a cellar that is too dry:

Humidity in mushroom beds
Environmental factors in mushroom farms

Temperature and humidity are two fundamental environmental factors for the cultivation and conservation of mushrooms in mushroom farms.
Mushroom picking requires lower temperatures but still a high humidity level to prevent weight loss.

If the air in the mushroom farm is too dry, the mushrooms tend to lose part of the water they are made of; this naturally involves a reduction in the salable weight and a deterioration in the appearance of the product itself.

During fungus growth, it is essential to maintain a high humidity level, up to 95%.

PNR Italia’s solution to humidify greenhouses, barriques, wine cellars, and mushroom farms

SANI-ROOM
IL SISTEMA DI UMIDIFICAZIONE E SANIFICAZIONE A ULTRASUONI

SANI-ROOM is part of the family of cold humidifiers, or ultrasonic. They exploit the power of sound waves that we humans cannot hear, but that can break down the water and transform it into a watery and sanitizing mist to spread into the environment.

SANI-ROOM consists of a handy and compact trolley easily transportable and has two tanks in communication with each other. The ultrasonic system immersed in the overflow tank containing the sanitizing liquid generates the nebulization. A floating valve maintains the level of the liquid contained in the tank generating a fog channeled into the exit chimney and blown into the environment.

DOWNLOAD THE SANI-ROOM BROCHURE