The need to control water loss
Cold chain.Preservation refrigerated and frozen food
Quizzed article REF: BE9770 V1
The need to control water loss
Cold chain.Preservation refrigerated and frozen food

Authors : Evelyne DERENS-BERTHEAU, Guy LETANG

Publication date: September 10, 2017, Review date: April 26, 2021 | Lire en français

Logo Techniques de l'Ingenieur You do not have access to this resource.
Request your free trial access! Free trial

Already subscribed?

3. The need to control water loss

3.1 Water loss mechanisms

Water loss from products is mainly due to the fact that the vapour pressure of the water contained in the product (p wp ) is higher than that in the surrounding environment (p wm ). This is the phenomenon of evapotranspiration, the intensity of which can be expressed by :

mw=βS  [pwp−pwm]
You do not have access to this resource.
Logo Techniques de l'Ingenieur

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource. Click here to request your free trial access!

Already subscribed?

Article included in this offer

"Industrial cooling"

( 50 articles )

Complete knowledge base

Updated and enriched with articles validated by our scientific committees

Services

A set of exclusive tools to complement the resources

View offer details
Contact us
Contact our team FAQ