To the choice of methods for regulating air humidity in food storage rooms

The article discusses current problems of ensuring optimal temperature and humidity conditions at food industry enterprises. The main focus is on reducing air humidity to the values established by standards to ensure high-quality refrigeration processing and storage of products. Various methods of air drying are presented and their assessment is carried out as applicable to various temperature conditions - both negative and positive. Based on the comparison of methods, recommendations are given for their selection for various conditions.