Question

Suggest two processes that would cause the loss in mass of apples​

Answer 1

Answer:

most mass loss in apples is water because they are 80435% water (Pieniazek 1942, 1944). At less than 90% relative humidity almost all, mass loss is by transpired water (Maguire et al.

Answer 2

Answer:

Ive done this topic before and I can layer it down to a couple of things,

First is obviously is that waters are made of alot of water, and they get processed and lose most of it so that affects the mass

and + the permeance in water vapour

Explanation:

Hope thi shelps!

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