Menu

Cheese

For a cheese to develop its desired taste, it must be stored at the right temperature and right relative air humidity over several months. Due to the high air humidity, not every sensor is suitable to regulate the climate. As a result of the high air humidity and partly high chemical exposure, it is also important for the sensors to be calibrated regularly and at working point.

Calibration of the probes is particularly important in the case of cheese stores. Temperature probes are normally calibrated at 23 °C and at a relative air humidity of 10, 35 and 80 %RH. This means the sensor is at its most accurate around this working point, indicating the temperature with an accuracy of ±0.1 °C and the relative air humidity with an accuracy of ± 0.8 %. The further away from 23 °C, the greater the deviation can be.

Some cheeses tend to emit ammonia gas during the maturation process. This can lead to increased drift in most humidity probes. Rotronic offers a clear advantage here with its thick-film sensor with high ammoniac resistance.

 

Important Parameters

 

Recommended products

  1. HygroFlex5 - HF5 HVAC変換器

    HYGROFLEX5シリーズは、湿度、温度、および露点に対応する変換器の最新機種です。この革新的製品の最大の特徴は、あらゆる空気線図の演算結果をアナログ信号として出力できる点にあります。 更に知る
  2. HygroLog HL-NT2 ハイエンドデータロガー

    ハイエンドデータロガーのHL-NT2シリーズです。 更に知る
  3. HygroLog HL-NT3 ハイエンドデータロガー

    ハイエンドデータロガーのHL-NT3シリーズです。2系統の外部プローブ入力部を追加したモデルです。 更に知る