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The moisture content of grains is an essential property in food storage. The moisture content that is safe for long-term storage is 12% for corn, sorghum, rice and wheat and 11% for soybean [ 1 ] At a constant relative humidity of air, the EMC will drop by about 0.5% for every increase of 10 °C air temperature.
A food storage calculator can be used to help determine how much of these staple foods a person would need to store in order to sustain life for one full year. In addition to storing the basic food items many people choose to supplement their food storage with frozen or preserved garden-grown fruits and vegetables and freeze-dried or canned ...
The specific storage is the amount of water that a portion of an aquifer releases from storage, per unit mass or volume of the aquifer, per unit change in hydraulic head, while remaining fully saturated. Mass specific storage is the mass of water that an aquifer releases from storage, per mass of aquifer, per unit decline in hydraulic head:
This relationship between water activity and moisture content at a given temperature is called the moisture sorption isotherm. These curves are determined experimentally and constitute the fingerprint of a food system. [2] BET theory (Brunauer-Emmett-Teller) provides a calculation to describe the physical adsorption of gas molecules on a solid ...
The water in food has a tendency to evaporate, but the water vapor in the surrounding air has a tendency to condense into the food. When the two tendencies are in balance— and the air and food are stable—the air's relative humidity (expressed as a fraction instead of as a percentage) is taken to be the water activity, a w. Thus, water ...
An enthalpy–entropy chart, also known as the H–S chart or Mollier diagram, plots the total heat against entropy, [1] describing the enthalpy of a thermodynamic system. [2] A typical chart covers a pressure range of 0.01–1000 bar , and temperatures up to 800 degrees Celsius . [ 3 ]
Volumetric water content, θ, is defined mathematically as: = where is the volume of water and = + + is equal to the total volume of the wet material, i.e. of the sum of the volume of solid host material (e.g., soil particles, vegetation tissue) , of water , and of air .
The Monod equation is a mathematical model for the growth of microorganisms. It is named for Jacques Monod (1910–1976, a French biochemist, Nobel Prize in Physiology or Medicine in 1965), who proposed using an equation of this form to relate microbial growth rates in an aqueous environment to the concentration of a limiting nutrient.