Water Vapor—Air Effective Diffusivity in Apple Tissues

摘要

ABSTRACTWater vapor‐air effective diffusivity is one of the tranport properties needed for design, modeling, and simulation of many food processes. The effective diffusivity and a tissue structure factor are defined and determined by a method based on steady state counter‐current diffusion flux under zero pressure gradient. The diffusion cell is described and preliminary results are repor