Shamsa kanwal

Session 2016-2020
Roll no: IU16C1BA104
Food science & Technology
Submitted to: Adeel Manzar
Supervised by: Dr. Ammar

Acknowledgement:
INTERNSHIP REPORT AT
I start with the name of Allah who is most Beneficent and most Merciful. I thank to God for
VOOLKA FOOD
giving me the strength to complete my internship with a great honour. In the whole of the
world there is no support like the support of Allah because He will support you even in the
INTERNATIONAL
dark clouds of sadness and fear. I would like to thank my teachers Dr. Zulfqar and Dr.Ammar
for their kind support on every point where I need them.
At the end I am very thankful to Volka Food International and their management team for
giving me a chance to learn and to provide a platform in a very decent and friendly
environment. I would like gratitude to Sir. Adeel Manzar Sir. Najam to complete my
internship under their supervision.
1. ABSTRACT................................................................................................3
2. INTRODUCTION:......................................................................................4
2.1. Confectionery:.......................................................................................................................4
2.2. Bakery:..................................................................................................................................5
2.3. 1-Introduction to Volka Food................................................................................................5
2.3.1. Mission..................................................................................................................................5
2.3.2. Vision....................................................................................................................................6
2.4. History of Volka Food international:.....................................................................................6
2.5. Company location information:.............................................................................................7
2.6. 2- Brands...............................................................................................................................7
2.7. Categories..............................................................................................................................8
2.8. Bakery (Cookania)...............................................................................................................12
2.9. Pasta.....................................................................................................................................13
2.10. Human resource (HR) department.......................................................................................14
2.11. HR Organizational structure:...............................................................................................15
2.12. HR functions:.......................................................................................................................16
2.13. HR responsibilities:..............................................................................................................17
2.13.1. Confectionery Manufacturing......................................................................................42
2.13.2. Importance Of Moisture & Humidity Control..............................................................42
2.13.3. Moisture problem during processing and Packaging of confectionery items:.......42
2.13.4. Moisture Problem in Cookies and Biscuits Storage.................................................42
2.13.5. Moisture Problems in Candy Coating, packaging and storage :............................43
 Dedication
At first dedicating this work to Almighty ALLAH, without his mercy and sympathy I was not
able to accomplish this work. Almighty ALLAH gave me power and confidence to do my
internship and also to PROPHET HAZRAT MUHAMMAD (PBUH) who is a light of
humanity from where all systems and standards are taught directly, which are applicable
everywhere; from daily life to dynamically changing business environment.
&
I also dedicate this work to my lovely parents with deepest gratitude whose love and prayers
have always been a source of strength for me.

1. Abstract
I did internship in Volka Food International for the period of six weeks in its Quality control
Department. In this period I applied my theoretical knowledge into practical work. I learned
how to tackle with people in professional life. During these six weeks, I analysed the work of
Production department and Quality department of Volka Food International and then
identified the gaps which should be overcome for the future benefits of the company. During
my span of internship I performed different analysis in production that is moisture, pH, fat
determination, microbial analysis, density, rheology of liquids and physical analysis and the
Quality of the product during storage. I did work in Quality Control department in which I
studied different Quality parameters of each product, I also did different Research and
development and their analysis as well.
Cookies and biscuits are important part of diet. They fulfil the nutritional requirement.
chocolates has many benefits. Toffee, candy, bubble gum and jelly are children items.
Chewing gum for 20 minutes following meals can help prevent tooth decay. Chocolate
lowers the cholesterol and Blood Pressure. It Produces Anti-oxidants into the body, good for
preventing premature aging. Lowers the risks of heart problems. Calories in biscuits come
from basic ingredients such as refined flour, sugar, baking powder, salt, and butter or oil used
in the cooking process.

The present studies was carried out to characterize jelly, bubble gum, toffee, candy,
biscuit and cookies. Physicochemical analysis like pH, moisture, color, shape of cookies,
biscuit, jelly, bubble gum, jelly, toffee and candy were determined.

Microbial analysis like total plate count, streaking and staining were also done. Test of
packaging material like micron, ash, grammage, and color were also determined

2. Introduction:
2.1. Confectionery:
Confectionery is the art of making confections, which are food items that are rich in sugar
and carbohydrates. Exact definitions are difficult. In general, though, confectionery is divided
into two broad and somewhat overlapping categories, bakers' confections and sugar
confections.
Bakers' confectionery, also called flour confections, includes principally sweet pastries,
cakes, and similar baked goods.
Sugar confectionery includes candies (sweets in British English), candied nuts, chocolates,
chewing gum, bubble gum, pastillage and other confections that are made primarily of sugar.
In some cases, chocolate confections (confections made of chocolate) are treated as a separate
category, as are sugar-free versions of sugar confections. The words candy (US and
Canada), sweets (UK and Ireland), and lollies(Australia and New Zealand) are common
words for the most common varieties of sugar confectionery.
2.2. Bakery:
Bakery is the form brown flour which have flavour ingredients, sugar, milk in it and it is
heated at a high temperature until the required colour of the product is achieved.

2.3. 1-Introduction to Volka Food

2.3.1. Mission
To bring the world together in appreciation of flavors of fulfillment that we create
through the magic of our complete product range made, packed and delivered maintaining
unparalleled standards of health, hygiene and quality
2.3.2. Vision
To explore unique recipes, new flavors and best ingredients for setting unprecedented
standards of quality in food production to build a legacy of the flavors of fulfillment.

2.4. History of Volka Food international:

Volka food is the project of Gibs food industry. Volka is the modern and state of art of
production of confectionary and bakery products. Volkaʹs aim is to produce hygienic
products with international standards of production. Its Volka achievement that’s why
proudly claim that produces unmatched “save to eat” products.
The vision to see VFI as a professionally managed Human Resource company,
production of confectionary and bakery with best manufacturing practices, by
transforming a National Company into a very dynamic and progressive management
structure on Multinational standards. Now with the aid of modern technology Volka is
using best and latest technology. No other manufacturer comes closer.
The company focal point will remain on Children’s needs through Innovative Hygienic
Products. In the era where only productions are important Volka believe production is
best practices. The company major brands are Giggly and Cookania and pasta under
which they are producing the different products. The company was well known for its
jelly in the beginning.
 2.5. Company location information:

Company Name: Volka Food International

Country/Territory: Pakistan
Registered Address: 3 K.M Bahawalpur Road Bypass Multan, Pakistan
Year Established: 2007

Street:3 K.M Bahawalpur Road Bypass Multan, Pakistan

1.6 certification:
1.6.1 FSSC 4.1
1.6.2 QMS 9001-2015
1.6.3 EMS 14001-2015
1.6.4 OHSAS 18001
1.6.5 Halal
1.6.6 FDA
1.6.7 PSQCA
1.6.8 HACCP
1.6.9 BRC
1.6.10 17025
1.6.11 Non GMO

2.6. 2- Brands
2.1 confectionary
2.2 Cookania

2.7. Categories
Confectionary (Giggly)
 Bubble

centre
boom blast
elaichi
boom

 Bunties

Beanies

 Wafer

Layers
 Candy

Roller Cocomilk

 Chocolate

Twenty4 Rocko

 Jelly

Berries

Twisto
Chatkhari Gold bear

Pizzalo

 Lollipop

Fun pop Choco pop

 Swiss cake

Swiss Jam roll

roll
 Toffee
 Milkees
Filly
Eclair

Bubbles

Toffee
Jelly

Berries jellies cola jelly

Love bites love bites

Orange jelly pineapple jelly Michlee jelly

UOVO egg jelly

Candy
2.8. Bakery (Cookania)

Sandwich Biscuit Cracker

Dream Choco
HTZ
cake Chip

Cocodelite Saltie

Khaas
Khatai

Badam
Bite

Milkbisk

Tea Time

Cake Rusk
2.9. Pasta
 2.10. Human resource (HR) department 1.1.
A human-resources department (HR department) of
an organization performs human resource
management, overseeing various aspects of employment
such as compliance with labour law and employment standards, administration of employee
benefits and some aspects of recruitment.
Human resources is used to describe both the people who work for a company or
organization and the department responsible for managing resources related to employees.
The term human resources was first coined in the 1960s when the value of labour relations
began to garner attention and when notions such as motivation, organizational behaviour, and
selection assessments began to take shape.
Human resource management involves both strategic and comprehensive approaches to
managing people, as well as workplace culture and environment.

The role of human resources professionals is to ensure that a company’s most important asset
—its human capital—is being nurtured and supported through the creation and management
of programs, policies, and procedures, and by fostering a positive work environment through
effective employee-employer relations.
The concept behind human resource management is that employees who are subject to
effective human resource management are able to more effectively and productively
contribute to a company’s overall direction, thereby ensuring that company goals and
objectives are accomplished.
Today’s human resource management team is responsible for much more than traditional
personnel or administrative tasks. Instead, members of a human resource management team
are more focused on adding value to the strategic utilization of employees and ensuring that
employee programs are impacting the business in positive and measurable ways.
2.11. HR Organizational structure:

Chairman
Chief Executive Officer
Senior Manager+Senior manager
officer
Top management
Assiatant Manager
Senior Executive
Executive
Senior Officers
Officer
Junior Officer
Worker
2.12. HR functions:
Recruitment

Payroll Internship

Training and Employee

development relation
Employee
transfer
 Recruitment
 Requisition
 Pool of candidates (internal database, website, LinkedIn, newspaper)
 Interviews (physical interview, skype, telephonic)
 Shortlisting (HR, concerned departments, management)
 Offer letter (job description, entitlements, salary)
 Documents (employee data form)
 On boarding (job responsibilities, employee orientation)
 Internship
 Employee relation
 Workplace (safety, comfort, relocation, job rotation)
 Raise (performance based, annual)
 Complaints (resolve)
 Employee resistance
 Special occasion (annual dinner, Eid)
 Employee transfer
 Application received/ manpower requisition
 Internal screening
 Departmental interviews
 Recommendation
 Employee transfer
 Training and development
 Employee training
 In house training
 Mentoring (supervisors, seniors, colleagues)
 External training (conference, seminar)
 Professional and legal training (Punjab food authority)
 Safety training (eye safety, first aid, fire safety)
 Quality training (training of production)
 Payroll

Attendence
Salary
Biometric Audit approval
Daily attendence
compilation

Final asses
Overtime Disbursement
settlement

Allowance Deduction

2.13. HR responsibilities:
 Recruiting and hiring
 Training and development
 Managing performance
 Compensation and rewards
 Employee and labour relation
 HR policies
 Ensuring compliance
 Analysing and designing jobs
Research and development department (R&D)
Entry protocol for entry in research and production area:
 Personal hygiene.
 Use overall.
 Cut nails properly.
 Do not wear ear rings, finger rings, lockets.
 No use of makeup.
 Hand wash at regular intervals.
 Use hygienic shoes or shoes covers otherwise

Laboratories
1. Instrumental lab.
2. Chemical lab.
3. Micro lab.
4. Packing material.

1.Packing material
 Test colour of packing material.
 Test print.
 Test nutrition label on the pack.
 Test logo and certification of the company.
1.1 Types of packing material
 Primary packing.
 Secondary packing.
 Tertiary packing.
1.2 Raw material inspection
 No contamination.
 No insect, pest.
 Physical appearance.
 Random sampling.
1.3 Raw material testing.
 Dimension.
 GSM.
 Colour prints.
 Physical appearance.
 Physical condition.
1.4 Test for primary packing material
 Microns.
 Compression.
 Brusting.
 Tensile.
 Edges.
 Rings.

2. Instrumental lab
The instrumental lab has the following instruments in it:
 NIR
 Centrifuge.
 Spectrophotometer.
 Kjheldel.( distillation)
 Soxhlet.
 Rapid moisture analyser.
3. chemical lab
 Digestion unit of kjheldel unit.
 Muffle furnace.
 Hot air oven.
 Melting point apparatus.
 Moisture analyser.
 Ph meter.
  Food lab.
 Rheometer.
 Glutamic.
 Brabender moisture analyser.
 Farinograph.
 Micro-visco Amylo graph.
3. Micro lab
 Incubator.
 Laminar air flow.
 Microscope.
 Colony counter.
 Richard miser value.
 U.V sterile.
 Autoclave.
 Water bath.
 Stomacher for sample preparation.
 Hot air oven.
 Lovibond refrigerator.

Responsibilities of Time office

 keep the
records of
employee

Attendece
CV Data
of all
Bank
employee

Handle the
emergency Payroll
situations

Administration Department
The head of administration department is Sakhwat ullah.
Sections of administration department:
 Security section.
 Gate section.
 Weight scale section.
 Cleaning section.
 Mess section
 Scrapped section
 Transport section.
 Colonies, family residences.
Services department:
It is a separate department but somehow it is already attached to the administration
department. It provide and ensure the utilities(gas, fuel, electricity) to the plant.

Security department
The head of security department is Rana Jameel.
The security department involve the security of :
 Food security.
 Transport security.

Technical Department
The head of technical department is Naeem ud Din.
The technical department include the following departments:

Project departm ent

O peration W ork

Chilled W ater

Steam D epartm ent

RO Plant

Cooling Tow er

W ork Shop
Functions:
 Handle installation of machinery.
 Mantainace of machinery.
 Handle cracking of machinery.
 Run the machinery.
 They design the machinery so that the product may not be damaged.
 FMA (failure most effect analysis) test is also performed.
Research programme:
Technical department is starting its own research and development programme. The new
projects which VFI is stating are:

Vavamum
Mamta
Achavum

Technical department is also researching on:

 Mayonnaise and ketchup
 World Food Programme under UAN
 Spices
 Cupcake Lime
 Biscuit line, crackers, Bubble gum.
 Waste water treatment.
Cleaning of instruments:
For cleaning the machinery five T is use during CIP:
 Time
 Technology
 Training
 Turbulence
 titration
 Mechanical Department
The head of technical department is Amjad Khan.
Mechanical department is considered the backbone of the factory.

Different sections of mechanical departments are:

 Plant Mechanical
Utilities
maintainance Workshop

Mechanical Technical
Fabrication Store

Technical store:
 Mechanical, electrical and spare parts are stored in it.
 Civil and building material is stored.
 Paints are stored i.e. PU material is stored in it.
The management include the following persons:

Head

HOD

Assistant manager

Manager

General manager

Role of mechanical department:

 Production line formation.
 Machine shelter.
 Solve major problem
 Overhauling
 Maintenance of machine.
Use of technology:
 It depend on expenses.
 It depend on capacity scale.
 90% German machinery is used in the factory.
 German technology don’t use the starting torque.

General Manager
The general manager is Iftikhar Ahmed. Working on operations and projects. He is the head
of production department.
Role ln VFI
 Training of workers for one month (20 days theoretical training and 10 days practical).
 Teach the people.
 Make good rules.
 To run operations smoothly.
 In production it involve in the installation, maintenance of machinery.
 Production and helping department are there to provide facilities to all other departments.
 Helping department involves mechanical department, electrical department.
 Fulfil the SOPs.
 If there are breakdown in the plant then they maintain it.
 If there is complain form the market then they change the policy or rectify the product.
And then they handover it to the sales department.
Operations

Civil Electrical Mechanical

Department Department Department

Technical Production
Utilities
Department Department

Installation Department
The head of installation department is Naeem Hayat.
Installation of new machinery:
 Area required.
 Then the work on product that which product is more demanding in the market.
 Marketing.
 Finance.
 Usually it takes 3-4 years to launch a new product in the market.
Machinery

Raw Material

Production Ware House

 Electrical Department
The manager of electrical department is Asif and the Assistant manager is Amir.
Main components of electrical department:

Control

Power

Power
Power again is divided in three main parts:

Power
generation

Supply of
electricity

Distribution
of electricity

Control
Control include the machinery operating by using the electricity.
Role in VFI
 Note the size of the
Estimate the need Note the machinery Area required
cables

Handover the system

Commensing Instalation Make project
to the company

Maintainance
Corrective maintainance
Operation Preventive maintainance

Trouble shooter:
Trouble shooter is always there to solve the issues within no time. He has the ability to
diagnose the problem before it happen.
 Audit Manager
The head of audit department is Salman Akhtar. He has joined the VFI in January
2019. He is the cooperative audit manager and also the head of this department. The audit
manager directly report to the head of the company.
Types of audit
There are two types of audit:
1. Internal audit
2. External audit.
1-Internal audit
The internal audit on the daily basis in the company. This audit is done from small
scale to the large scale things. The internal audit is done by the committee of the company
itself. The internal audit is done on the employee of the company. The head of the audit
department send a comprehensive report to the head of the company. Then the copy of the
audit report is also send to the FBR of the company.
2-External audit
The external audit is done by involving the third party. This third party is totally
unbiased in its decisions. In the external audit the members of the company are also involve
in it. Different companies have different legislations and according to this the third party can
be hired by the company itself and in some cases it is suggested by the government.
 Commercial manager
The head of commercial department is Sohaib Rana. He is in VFI from last 4 years.
They commercially introduce the product in the market.
Responsibilities of commercial department

To monitor
the raw
material
To monitor
Master the
recipie packing
material

Commercial
To department
calculate Sales
price of Forcast
product

To monitor
Involve
the
purchase
department demand of
market

Some of the raw material is imported:

a. Gum base from China.
b. Flavour color.
Sales forecast:

How
much
compon
Kilna Kilna Product Flavor
Stock ents use Specific Test &
raw packing consiste consista
present for color Trial
material material ncy ncy
making
the
product
Inventory principles:
 Don’t over stock.
 Control insects, pests.
 Check moisture and calories.
 Supply chain department

The manager of supply chain department is Muhammad Ijaz. The executive procurement of
this department is Saeed Khan. This department is considered the back bone of the good
company. For a good position in the market the supply chain department should be the most
well established. The main objective of the supply chain department is to arrange the raw
material and all other necessary components to manufacture a product on time. The supply
chain department also import the things via shipment or by air.
Responsibilities of supply chain department:

Production Finish
Precurement
planing product

Ware house Logistics Distributer

Pre
curement

Select wender

Check Material Selection capacity

Production

Warehousing
Warehouse
The main things which are imported are mainly the colors and flavours. So in order to
maintain the quality of these colors and flavours they should be stored at appropriate
temperature to avoid their deterioration. Mostly the temperature at which they are stored at
25ᵒC.
Stacking
The raw material which is collected from different companies or imported from the foreign
countries and the finish products are stored in the warehouses. It is latter released whenever
and where ever it is needed.
Stacking is done on two basis:
 LIFO
 FIFO
 Manufacturing of Biscuit
Biscuit is the name of any baked good which is made from flour.
Types:

Moulder Cracker Cookies

Semihard flour <9% gluten Soft flour

7.5-7.8%
7-8% gluten Hard flour
gluten

Rich in fat and

Normal fat
sugar

Sugar cover
the protein

Ingredients:
 Wheat flour
 Fats
1. Fats and oils
2. Biscuit dough fat
3. Margarine
4. Sandwich cream fat
 Dried fruits and nuts
1. Almond
2. Coconut
3. Hazelnut
4. Peanuts
5. Walnuts
 Flavours
1. Spices and herbs
2. Flavour enhancers
 Sugars
1. Crystalline sucrose
2. Sucrose syrups
3. Lower sugars and syrups
 Emulsifier
1. Lecithin
2. Data ester
3. GSM
4. Sucrose ester
5. Soya flour
 Yeast
 Dairy products
 Chemicals
1. Salts
2. Leavening agents
 Other materials
1. Colours
2. caramel
Manufacturing process
Mixing
Biscuit manufacturing consists of four major process mixing, forming, baking and 
packing. Mixing is a process where all ingredients are  put together  in right proportion
for dough formation. These ingredient are then fed into Mixers where mixing is done and
dough is prepared for moulding. Major ingredients are flour , fat ,sugar and others as per
the product one 
would like to have..

Mixing can be done in  One stage ,two stage or three stages.

One stage or all in One   is type of mixing where all ingredients and water are added once 
.Mixing is allowed till  satisfactory dough is prepared .Normally this type of mixing is
used for 
hard Dough.

Two - Stage mixing :

Creaming : All ingredients are added with water and mixed 4-5 minutes except for flour .
2nd stage :Flour  with chemicals are then mix with the creaming product to form a
consistent 
dough .

Three stage mixing :

Stage One : fat , sugar  with  other ingredient like milk, chocolate, malt , honey etc are
mixed 
and cream is prepared with portion of water  .

Stage two: Salt , chemical and flavours with colours are mixed with water.
Stage three : Flour  with water is then added to the prepared cream and mixed till
satisfactory 
dough is prepared .

Mixing process  have following characteristics which  have be monitored for better
result .
method.
Mixing time : Normally any mixing could be achieved  within 15-25 minutes .
Much depends on mixing  speed of mixer , flour characteristic's or temperatures required
for 
dough.

Dough Temperatures : Very important factor  the temperature ranges between

35 deg c - 42 deg c  as per biscuit variety .Temperatures are maintained by refrigerant
equipments like chillers , direct expansion type chillers .In winter dough temperatures are 
maintained  by heating equipments

Dough consistency: This is  done manually by checking dough and stretching the dough
it 
should not break neither should it be so elastic . These methods are mastered by bakers by
trial 
and error method.

For cracker variety  dough  had additional ingredient yeast and dough are kept for 10- 24
hrs .

Mixer
All ingredients
Creaming
(vertical mixer)
(9 mints, 20-25ᵒC)
   
Hopper
(cutting + shaping)
 
Tunnel oven
steel band
(baking)
(7 mints 30 sec, 288-330ᵒC)
(80 m long)
 
Cooling tunnel
 double of oven
(160 m long)
(25.5ºC)
 
Stacker
(stacking)
   
Packaging machine
(Finished product moisture 2%)
 
Warehouses
Storage
 Conclusion
To fulfil the requirement of BS. Horns. Agriculture major food science and
technology program. I have completed my internship of six weeks. During this period I have
gain a lot of knowledge and practical experience. Knowledge which I learn in books I can see
practically. Not only did I learn how to act in professional manner by gaining confidence in
my communication skill but I also enhanced my technical skills. I have done practical in
laboratory which are more beneficial for me. The internship provided me with the ability to
visualize situations which I discussed in classroom as a large picture in food industry.
Internship offers me opportunity to gain real world knowledge also enhance the knowledge
related to my field the staff of Volka food is highly qualified and friendly. Working
environment of organization is very good.
2.13.1. Confectionery Manufacturing
2.13.2. Importance Of Moisture & Humidity Control

All sweet things should come to a sticky end ideally in the mouth. Moisture however
plays spoilsport midway ruining the texture and making confectionery items soggy
and visually unappealing. All this arises, because confectionery items – chocolates,
hard candies, chewing gums, bubble gums, sweets, toffees, etc., are rich in sugar
and hence are hygroscopic. When the humidity is high, confectionery items regain
moisture and become sticky and prone to mould formation.

2.13.3. Moisture problem during processing and Packaging of

confectionery items:

Some typical problems of moisture include bloom in chocolates. Bloom is nothing but
fat and sugar crystals that rises to the surface if the chocolate absorbs moisture
during packaging. Moisture also inhibits the natural flow, as material sticks to the
high speed processing and packaging machinery and also to the wrapping material.
The processing thus slows down and moisture creates problem of hygiene, resulting
in loss of production as well as loss in the final product quality.
Uncontrolled humidity/moisture during the manufacturing and coating process of
confectionery (chocolates, candies, sweet snacks) is responsible for :

 Change in the structure/dimension of the film core interface.

 Grainy and irregular coating.
 Increase in residual moisture content and improper adhesion i.e.
degradation of coating quality in the presence of moisture.
 Sugar bloom and change in flavor.
2.13.4. Moisture Problem in Cookies and Biscuits Storage

Due to the highly hygroscopic nature of all biscuits when exposed to moisture even
for a short while, they lose their crispness. Although the quality is not affected, they
become soggy and rubbery and in general not very appetizing.

During manufacturing, the biscuits are at high temperature when they come out of
oven process. However, they need to be cooled before being packed. For this they
are stored in hot rooms where the temperature is around 40-50° C. At this particular
moment they tend to regain moisture. Therefore, it becomes essential that humidity
in the ‘Hot Room‘ be controlled so that biscuits does not gain moisture from its
surroundings.
2.13.5. Moisture Problems in Candy Coating, packaging and storage :

Two of the basic ingredients in candy i.e. sucrose and corn syrup are highly
hygroscopic in nature, which makes candy sticky, runny or moldy, when exposed to
humid conditions. This inhibits natural flow as it sticks to high speed processing and
packaging machinery and wrapping material, making the process slow and creating
hygiene problems.

Humid conditions also effects storage life of candies. Most candies are stored
between one week to about a year between manufacture and consumption. During
this long period candies can become stale and sticky if not kept under proper
conditions. It is important that a candy does not lose its quality and flavor during
storage time. Any coated candy like gumballs or chocolate covered nuts can benefit
from using dry air to speed drying, as high temperatures would melt the product.
Coated candies or chocolates with a high quality gloss surface finish can only be
obtained with the aid of dry air from desiccant dehumidifiers.