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In order to ensure that the food does not deteriorate during the long-term transportation and preserve the original taste, we need to put a temperature and humidity control instrument in the food transportation warehouse to monitor the temperature and humidity index at any time and carry out corresponding treatment in a timely manner.

In the long-distance transportation to ensure food at a defined temperature and humidity is a very important thing, because food reserve cycle also related with the temperature, relative humidity balance, the balance value of 81% relative humidity RH cake, its shelf life for 27 ℃ when days 14 and 21 ℃ when 24 days, if the equilibrium relative humidity increased 5% RH, these indicators will be reduced to 27 ℃ when eight days, 21 ℃ when 12 days. Products that are susceptible to bacteria can be produced if the temperature and humidity are not well controlled. For example, in the range of 95%RH to 91%RH, the colonies that are easy to breed are salmonella, Pauline, lactobacillus, mold and yeast.

The temperature and humidity control instrument plays a decisive role in balancing relative humidity. We all know that equilibrium relative humidity is defined as the value of humidity obtained from nearby air without exchange of material with water in the air. This definition is clear, and environmental weather control and packaging must be specified carefully in order to successfully store and maintain these products.