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SORPTION OF HUMIDITY DURING CONSERVATION BY COOLING.
LA SORPTION D'HUMIDITE PENDANT LA CONSERVATION PAR LE FROID.
Author(s) : HAVELKA J., VYKYDAL P.
Summary
LONG-TERM CONSERVATION OF CEREALS HAS BEEN INVESTIGATED BY MEANS OF A GENERALIZED THEORY OF EQUILIBRIUM HUMIDITY OF THE MATERIAL. TWO TYPES OF ISOTHERMS HAVE BEEN DEFINED. THE ISOTHERM I AS A DEPENDANCE OF EQUILIBRIUM HUMIDITY OF A MATTER ON THE RH OF THE ENVIRONMENTAL ATMOSPHERE FOR THE CHOSEN MOMENT. THE ISOTHERM II AS A DEPENDANCE OF EQUILIBRIUM HUMIDITY ON TIME AT CONSTANT RH OF THE ENVIRONMENT. THE ISOTHERM II HAS BEEN STUDIED AS A FUNCTION OF NATURAL DECREASE OF HUMIDITY FROM THE MATERIAL. THEORY OF COLD AERATION AT LONG-TERM CONSERVATION AND THEORETICAL SUBSTANTIATION OF PECULIARITIES OF COOLING PROCESS OF CEREALS ARE DEDUCED.
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Pages: 519-523
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Details
- Original title: LA SORPTION D'HUMIDITE PENDANT LA CONSERVATION PAR LE FROID.
- Record ID : 1985-1986
- Languages: French
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Publication date: 1983/08/07
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Seeds and plants
- Keywords: Cereal; Chilling; Sorption; Humidity
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