Candies can be divided into hard candies, hard-filled candies, cream candies, jelly candies, polished candies, gum-based candies, aerated candies, and tableted candies. As one of my country's traditional two pillar snack industries, the candy industry has maintained rapid growth and its potential market share has continued to expand.

Once opened, sugary food must be eaten immediately, or strict moisture-proof work must be done, otherwise it will melt, and if it is serious, it will become moldy and deteriorate, because sugar is also the favorite of bacteria and microorganisms, and sugar is rich in nutrients. In reality, the main factor that often affects the quality of candy is humidity. When candy is damp, it will grow green and black spots, and even grow fluffy things. This shows that it has become a place for bacteria and microorganisms to multiply and spread. This kind of phenomenon is easy to see in real life. Moldy candies can affect people's health and even life.

Take protective measures according to the balanced relative humidity of the candy, so that the candy can be maintained in a humidity condition that neither loses nor absorbs water. This condition is the equilibrium relative humidity of the candy.

For the candy factory, to ensure the quality of the candy, it is necessary to do a good job of wet methods in production and storage. Humidity not only affects the quality of candies, but also melts sugary foods, affects packaging, and affects people's food safety issues. Nowadays, food safety issues have attracted much attention from the society. For unscrupulous food production companies that do not take food safety seriously and care about the lives and lives of the people, the government has also stated that heavy fines will cause the companies to go bankrupt. It can be seen that the moisture problem is also related to the fate of food companies Development involves the loss of business interests.

Confectionery manufacturers need to pay attention to preventing moisture and ensure that production and storage will not be affected by moisture. Generally speaking, the candy workshop can refer to the temperature and humidity requirements of the production workshop of the food processing plant: temperature 22~26ºC, humidity 30%RH~70%RH.

So how can candy production and storage do a good job of preventing moisture?

In fact, configuring dehumidifiers for workshops and warehouses is the most scientific and economical choice. The dehumidifier uses the freezing dehumidification technology, the dehumidification speed is fast, the operation is simple and convenient, and the temperature and humidity of the environment are precisely controlled, which provides a guarantee for the production and storage of candies.