Coupling analysis and control of temperature and relative humidity in a drying room

Abstract

This paper analyzes the coupling influence of temperature and relative humidity in a meat-drying room, and its resulting excessive energy consumption. This coupling influence is shown to require a practical control system that decouples the two factors. Analysis of temperature disturbance and evaluation of energy consumption are presented. The application of steady-state temperature and relative humidity control system improvement and the resulting performance and energy savings are discussed.