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3. The need to control water loss
3.1 Water loss mechanisms
Water loss from products is mainly due to the fact that the vapour pressure of the water contained in the product (p wp ) is higher than that in the surrounding environment (p wm ). This is the phenomenon of evapotranspiration, the intensity of which can be expressed by :
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The need to control water loss
Influence of freezing and storage on food quality
Bibliography
Standards and norms
- Quality management and quality assurance – Vocabulary - ISO 8402 - 1994
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