| Summary: | 碩士 === 國立勤益科技大學 === 冷凍空調系 === 100 === The main objective of this study is to reduce and control the humidity of the interior of a food freezer using chemical methods, instead of thenormal refrigeration dehumidifiers. In this study, calcium chloride is used as solid sorbent and placed inside the food freezer to dehumidify its interiorenvironment. Through three different placement methods, namely: via bottle, columnar and whole box placement, together with different placement positions, amounts of dosage used and contact areas, a comparison is made on the amount dehumidified and efficiency of the dehumidification process. Then best method for reducing the freezer’s humidity and meeting the required conditions is determined, and the advantages and disadvantages of the three methods are further analyzed. The main condition of the study is to simulate the freezer’s temperature and humidity to meet the requirements for preserving chocolate. The temperature has to be between 14℃ and 18℃ and humidity between 50% and 70% to.preserve the original flavor of the chocolate.
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