Abstract
Air—water mixtures are used in most drying operations. The thermodynamic properties of this type of mixture are reported elsewhere (Himmelblau, 1982), but we consider it important to include in this chapter fundamental aspects of an air—water mixture before entering into the details of drying operations such as spray drying, fluidized bed drying, or atmospheric drying.
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© 1996 Springer Science+Business Media Dordrecht
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Barbosa-Cánovas, G.V., Vega-Mercado, H. (1996). Fundamentals of Air-Water Mixtures and Ideal Dryers. In: Dehydration of Foods. Dehydration of Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-2456-1_2
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DOI: https://doi.org/10.1007/978-1-4757-2456-1_2
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-4723-9
Online ISBN: 978-1-4757-2456-1
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