Food Engineering
The ratio of the partial pressure of water vapour in air to its saturation pressure at the same temperature, as a percentage.
What a food warehouse or spice storage room controls to stop products absorbing moisture and clumping or growing mould.
The ratio of the vapour pressure of water in a food to the vapour pressure of pure water at the same temperature. It measures how much water is available for microbial growth and chemical reactions — not how much water is present.
A chart relating dry bulb temperature, wet bulb temperature, humidity ratio, relative humidity and enthalpy of moist air.
Ready to practise? Start with a free mock.
View free tests