Method for conditioning a food

A method for conditioning a food in connection with a treatment, processing, or production of the food in an air environment in a conditioning space, through which the food is conveyed, comprising:

• a) capturing climatic data within the conditioning space for conditioning variables, which affect the food in a conditioning process, during the conditioning process in surroundings of the food within the conditioning space, wherein the conditioning variables comprise temperature, absolute water content, and air pressure, and further comprise CO2 content and/or O2 content, and wherein each of the conditioning variables are captured as measured values, and wherein the conditioning space is an open conditioning space;
• b) comparing the measured values of the conditioning variables with respective setpoint values for the conditioning variables during the conditioning process, wherein the setpoint values comprise a setpoint temperature, a setpoint absolute water content, and a setpoint pressure, as well as a setpoint CO2 content and/or a setpoint O2 content, and wherein the setpoint values are predetermined for the conditioning process of the food;
• and
• c) if a deviation of the measured value of one or more of the conditioning variables from the setpoint value associated therewith is detected, regulating the surroundings of the food in the conditioning space in order to adjust the measured value to the setpoint value, whereby an air flow is applied to the food in the conditioning space, and whereby:
• (i) if the deviation is with respect to the measured temperature, the measured temperature is adjusted to the setpoint temperature by regulating the amount of the air flow supplied as inflow and/or the temperature of the air flow,
• (ii) if the deviation is with respect to the measured pressure, the measured pressure is adjusted to the setpoint pressure by regulating the amount of the air flow supplied as inflow,
• (iii) if the deviation is with respect to the measured absolute water content, the measured absolute water content is adjusted to the setpoint absolute water content by regulating a corresponding water-aerosol load of the air flow in which aerosol droplets are carried along as a floating load, and wherein the aerosol droplets are generated without a heat source, and
• (iv) if the deviation is with respect to the measured CO2 content and/or the measured O2 content, the measured CO2 content is adjusted to the setpoint CO2 content and/or the measured O2 content is adjusted to the setpoint O2 content, respectively, by increasing the amount of the air flow supplied as inflow from outside the conditioning space and/or by establishing a fluid connection between the conditioning space and an outside environment of a building in which the conditioning space is located;
• wherein air and humidity exiting from the conditioning space are compensated by the inflow of the air flow and climatic control of the surroundings of the food.