2. Relative humidity

2.1 General information on mass loss of foodstuffs

The water content by mass of the vast majority of food products ranges from 50% to over 90%. Water is the most important constituent by mass. For this reason, one of the aims of cold storage is to minimize water losses, particularly in the case of refrigerated products which, for various biological reasons, cannot be protected by airtight packaging. Manuals dealing with the conditions for refrigerated storage of perishable products (§ 2.6.1 ) specify,...