KINETICS OF WATER VAPOR DESORPTION FROM APPLES

197951 citationsJournal Article

Authors

G. Román · University of Minnesota System

Enrique Rotstein · University of Minnesota System

M.J. Urbicain · University of Minnesota System

Abstract

ABSTRACT Water is desorbed from apples in two stages. The initial stage is characterized by a very fast release of water. The second stage corresponds to low moisture contents and a low rate of desorption. The process can be mathematically modeled in different ways depending on whether or not the true tissue structure is taken into account. These alternative ways are reviewed, compared and used to analyze the mechanisms involved.

Topics & Keywords

Textile materials and evaluations Irrigation Practices and Water Management

UN Sustainable Development Goals

Clean water and sanitation

Publication Details

Published in: Journal of Food Science

Volume 44, Issue 1, pp. 193-197

DOI: 10.1111/j.1365-2621.1979.tb10039.x

Field-Weighted Citation Impact: 2.39