A psychrometer consists of two PT-100 sensors. The first for the temperature, the second for the humidity. That of moisture is wrapped in a moist material – a damp cloth. The drier the air, the faster the liquid evaporates. The more evaporative cooling there is, the higher the temperature difference between the two PT-100 sensors. Our controller packs the difference in between into a formula and thus finds out the relative humidity. This means that salami or fish, for example, can be precisely controlled during dehumidification. This procedure is extremely accurate. This is another reason why weather stations and various scientists use it.
The F value is a measure of the thermal stress on food during cooking or processing.
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