Increase your yield by 20% without increasing energy consumption
Supplied by Vaisala Oyj on Wednesday, 11 May, 2016
Valio, a Finnish dairy farmer, implemented humidity controls into their food manufacturing process. As a result, their production capacity was increased by at least 20% without increasing energy consumption.
Download this case study to learn how controlling the humidity during your food manufacturing process can better your bottom line.
Related White Papers
Packaging code management: Eliminate packaging coding errors
This Application Paper looks at what a packaging code management solution is, the need for a...
The solution to save dairy products from contamination disasters
A suspected contaminant — whether real or perceived — can have crippling effects for affected...
7 steps to optimise your pH processes
Assessing pH levels is crucial in food and beverage production. Determination of pH is just...
