Fundamentals of Air-Water Mixtures and Ideal Dryers

  • Gustavo V. Barbosa-Cánovas
  • Humberto Vega-Mercado
Part of the Dehydration of Foods book series (FSES)


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.


Absolute Humidity Saturation Line Humidity Ratio Humid Heat Psychrometric Chart 
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Copyright information

© Springer Science+Business Media Dordrecht 1996

Authors and Affiliations

  • Gustavo V. Barbosa-Cánovas
    • 1
  • Humberto Vega-Mercado
    • 2
  1. 1.Washington State UniversityUSA
  2. 2.Merck Sharp & Dohme Ouímica de Puerto RicoUSA

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