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Gases and Vapors

  • Romeo T. Toledo
  • Rakesh K. Singh
  • Fanbin Kong
Chapter
Part of the Food Science Text Series book series (FSTS)

Abstract

Gases and vapors are naturally associated with foods and food processing systems. The equilibrium between food and water vapor determines temperatures achieved during processing. Dissolved gases in foods such as oxygen affect shelf life. Gases are used to flush packages to eliminate oxygen and prolong shelf life. Modified atmospheres in packages have been used to prolong shelf life of packaged foods. Air is used for dehydration. Gases are used as propellants in aerosol cans and as refrigerants. The distinction between gases and vapors is very loose because theoretically all vapors are gases. The term “vapor” is generally used for the gaseous phase of a substance that exists as a liquid or a solid at ambient conditions.

Suggested Reading

  1. Feldner, R. M., & Rosseau, R. W. (1999). Elementary principles of chemical processes (2nd ed.). New York: Wiley.Google Scholar
  2. Himmelblau, D. M. (1967). Basic principles and calculations in chemical engineering (2nd ed.). Englewood Cliffs: Prentice-Hall.Google Scholar
  3. Martin, M. C. (1986). Elements of thermodynamics. New York: Prentice-Hall.Google Scholar
  4. Peters, M. S. (1954). Elementary chemical engineering. New York: McGraw-Hill Book Co..Google Scholar

Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Romeo T. Toledo
    • 1
  • Rakesh K. Singh
    • 1
  • Fanbin Kong
    • 1
  1. 1.Department of Food Science & TechnologyUniversity of GeorgiaAthensUSA

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