Air Flow v. Air Circulation - Any merrit here?

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Air Flow v. Air Circulation - Any merrit here?

Postby reee » Wed Jan 30, 2013 12:42 am

Hi All,

I've been having some mold issues (addressed in another thread) and I can't for the life of me figure it out. One question I have is this:

Where does air flow come into play?

Let me define what I'm talking about since I think they are made up terms (in my vernacular). I define air circulation as the air that actually moves inside the unit. I define air flow as new air that flows into the unit whenever the door is opened or whatever. The crux of the issue is - what do others do to ensure they get new fresh air into the drying chamber, or do you at all?! Am I over thinking this? Do we need to get fresh air in there? Generally, to answer a likely cursory question, I am looking in the chamber at least ever other day.

Thanks guys and gals. Much appreciated.

Marshall
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Postby crustyo44 » Wed Jan 30, 2013 8:23 pm

Marshall,
Matter of fact, I like to know that as well as I am collecting all the items for a curing chamber.
No doubt, somebody on the forum will have the answer to this.
Good luck,
Jan.
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Postby wheels » Wed Jan 30, 2013 8:49 pm

The flow of air for dry curing should be very low

http://forum.sausagemaking.org/viewtopic.php?p=37516

Oddley wrote:These are the air velocity's for commercial production of dried sausages.

For the first 2-4 days the air velocity 0.5–0.8 m/sec

5–10 days air velocity 0.2–0.5 m/sec

to 90 days air velocity 0.05–0.1 m/sec


It is very difficult to achieve such low velocities, in my experience, with a fan in a small (larder fridge) sized chamber. So, I favour the: "The air'll change when the fridge door's open" approach!

HTH

Phil
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