Humidification & Water Systems

Alphabetical listing

AEROPONICS: The process of supplying plants with water and/or nourishment through the air instead of through soil (Hydroponics nourishes plants through water rather than through soil)

ACTIVATED CARBON FILTERS: Designed to remove Chlorine and other dissolved chemicals. Also used as a final filter to "polish" drinking water, improving the taste.

AMBIENT: Ambient temperature and ambient humidity. Ambient describes the air in a shop, house or in the general environment. Ambient air is not specially treated to adjust the temperature or adjust the humidity.

ATOMISATION: The reduction of a liquid to a very fine spray.

ATOMISATION BAR: The equipment used to support Atomisation nozzles.

ATOMISATION TIP OR NOZZLE: The orifice through which liquid is forced under pressure that converts the liquid into a very fine spray.

CHLORINE DIOXIDE: (CLO2) A disinfectant oxidant that can be applied in a liquid or gaseous form. A derivative of chlorine.

DE-HUMIDIFICATION: The reduction of moisture in the air atmosphere (opposite to HUMIDIFICATION)

DE-MINERALISED: The of the majority of dissolved minerals in water.

DISPLAY LIFE: The length of time that a product remains at a standard worthy of sale. (SHELF LIFE is the designated maximum length of time that a product can be displayed for sale in agreed conditions such as temperature)

ETHYLENE: A hydrocarbon of the Olefin series released by some fruits such as bananas which speeds up the ripening process

EVAPORATIVE COOLING: The cooling down of a Product as moisture evaporates off its surface

FOG DISTRIBUTION SYSTEM: Ducting comprising a series of pipes used to distribute fog or steam from the fog generator evenly across the display area of a food counter.

FOGGING: The process of nebulising water into sub 5 micron (<5 mcr) droplets and distributing it into a display area or produce storage or production area.

HUMIDIFICATION: The introduction of moisture into an atmosphere with the purpose of increasing the level of humidity above its norm.

HUMIDISTAT: The device, which measures and monitors the level of humidity in an atmosphere.

HUMIDITY: The degree of moisture in an atmosphere.

ICE-COOLED DISPLAY COUNTERS: Food display counters that are not refrigerated but cools the product (usually fish) by its display on a bed of ice.

ION SYSTEMS: The use of ionic silver and copper as a method of destroying bacteria ionisation.

ISLAND UNITS: A food or product display counter around which customers can walk

LATENT HEAT: Naturally occurring heat which exists but is not developed or manifest.

LED: The abbreviation for a Light Emitting Diode

LIME-SCALE: The build up of the mineral Lime usually previously dissolved in water, damaging to Moisture Maintenance equipment.

MEAT MATURATION ROOMS: A temperature controlled enclosed room where meat, usually beef or lamb is hung for up to 14 days to mature or become tender

MICROBIAL GROWTH: The multiplication of microbes or Bacteria.

MICROMISTING: A refined form of misting. High-pressure Water Misting. Usually pressurising the water to over 120 psi.

MISTING: The process of Atomising water through nozzles in order to transform the liquid into a fine spray. A process developed in the USA to deposit a sacrificial layer of moisture onto living salad and vegetable products in order to sustain life.

MOISTURE OUTLETS: Normally associated with a Moisture Maintenance system where moisture, in the form of a mist or fog is evenly distributed into a food display counter or cold store.

MULTI-DECK DISPLAY COUNTERS: A food display counter with more than one shelf on which to display products.

NEBULISATION: The transformation of water or liquid into a fog of sub 5 Micron water droplets, as a result of Ultrasonic vibrations.

NOZZLE TIPS: The orifice where water or liquid is atomised.(NUMBER) psi: A degree of pressure in numbers of pounds per square inch.

OPEN COUNTER: A counter that is open to the atmosphere, not enclosed by sliding doors or night blinds

OZONE: A gas formed naturally in the upper atmosphere by the action of short wavelength UV radiation. Oxygen (O2) molecules are split by high energy forming ozone radicals that combine to form ozone (O3). Ozone can be created artificially via a Corona discharge or UV radiation.

OZONATION: The application of Ozone gas into air or water to manage bacteria levels and odours.

OZONE DE-GERMIFICATION UNIT: Equipment designed to introduce Ozone into equipment or a food storage/display unit to manage bacteria levels and odors.

PARTICLE FILTRATION: The removal of solid particles such as sand and organic material from water or dust from air.

PASTEURISATION: A process of heat treatment to kill bacteria and help to maintain low levels of bacteria within water or other liquids.

PLENUM CHAMBER: A space or ducting through which air is passed in the process of cooling, heating, humidifying, or de-humidifying.

REEFERS: Refrigerated containers used to transport products by sea road or rail.

REFRIGERATION COIL: Also referred to as an evaporator coil or simply an evaporator, refrigerant gas expands within the coil cooling the metal work of the coil and refrigerating air as it passes through the coil.

REVERSE OSMOSIS: The process of removing dissolved minerals from water as it is forced under pressure through a tightly bound membrane. Particles too large to pass through the membrane are flushed away to the drain.

SACRIFICIAL LAYER: The layer of moisture deposited onto the product by the Moisture Maintenance system which evaporates off (thus "sacrificed") in the place of the moisture within the product, extending the display life and slowing down the dying process of living fresh produce.

SHELF LIFE: The length of time that a product can be displayed

SINGLE-DECK DISPLAY COUNTERS: A food display counter with one display deck.

SUB (NUMBER) MICRON: Less than a defined size measured in Microns usually used to describe small water droplets.

TRANSDUCER: A metallic disk electronically activated to vibrate a Ultra sonic speed causing water to nebulise into sub 5 Micron droplets that can be suspended in air.

ULTRASONIC: Sound waves pitched above the upper limit of human hearing.

ULTRA-VIOLET RADIATION: Radiation formed by invisible ray's of light, just beyond the violet end of the spectrum. Short wave UV light (256 manometers) destroys viruses, bacteria and other micro-organisms.