ABSTRACT
In the food industry, air is an inevitable transfer medium in the commonly encountered transport phenomena. Air plays a vital role as the heating, cooling, or drying medium in the unit operations such as drying and refrigeration. The air in storage areas and packaging atmosphere is also vital as it influences the shelf life of fresh produce and processed food products. Thus, gaining an understanding of the properties of air holds significance. Ideally, air is never pure. It exists as moist air which is a two-component (gas–vapor) mixture of dry air and water vapor.
