DESCRIZIONE
The invention relates to a method for conditioning a food in connection with a treatment, a processing, or the production of the food in an air environment in an open conditioning space, which method is defined in that a) climatic data influencing the food in the conditioning process are captured during the conditioning process in the surroundings of the food within the conditioning space, wherein, as climatic data, the conditioning variables of temperature, absolute water content and air pressure are captured as measured values and are compared with food-related setpoint values for the temperature change process and b) if a deviation of the measured value from the setpoint value associated therewith is detected, the surroundings of the food in the conditioning space are influenced in order to adjust the measured value to the setpoint value, wherein, for the purpose of this influencing, an air flow is applied to the food in the conditioning space and (i) influencing is performed in relation to an adjustment of the measured temperature to the setpoint temperature by means of the supplied air amount and/or the temperature of the supplied air flow, (ii) influencing is performed with respect to an adjustment of the measured pressure to the setpoint pressure by means of the supplied air amount and (iii) influencing is performed with respect to an adjustment of the absolute measured water content to the absolute setpoint water content by means of a corresponding aerosol load of the air flow.