Water is desorbed from apples in two stages. The initial stage is characterized by a very fast release of water. The second stage corresponds to low moisture contents and a low rate of desorption. The process can be mathematically modeled in different ways depending on whether or not the true tissue structure is taken into account. These alternative ways are reviewed, compared and used to analyze the mechanisms involved.
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Rotstein et al. (1979) studied this question.
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