Under increased moisture conditions, temperature and humidity, loss of seed viability is due to enzymatic and non-enzymatic modification of proteins by Amadori and Maillard reactions (Murthy and Sun, 2000; Miyata et al., 2000).
The dependence of both dielectric permittivity and dielectric loss of wheat gluten on relative humidity offered the possibility to use the protein for monitoring relative humidity in packed food products.
The presence of humidity stains, the localized loss of color and some abrasion of the painted surface were evidenced using multiband imaging, infrared reflectometry and UV visible fluorescence.
Setting in humidity avoided early loss of loaded proteins but provided sufficient amount of water to allow cement setting, as indicated by XRD analysis and mechanical testing in comparison to scaffolds set in water.
Humidity controls unnecessary loss of moisture in the egg.
Trials in Arusha, Tanzania with traditional leafy vegetables such as amaranth found the high level of humidity in the ZECC storage chamber reduced wilting caused by water loss from stored produce.
These infections result in a loss of productivity and are widespread in tropical and subtropical Latin American countries with high levels of humidity, including Brazil, Northern Argentina, Uruguay, Venezuela, Paraguay, Colombia, Bolivia, and the Caribbean region and Mexico3.
The effects of humidity (g m−3) and temperature of the outdoor and supply air, and water losses in the ventilation duct, were also evaluated.
The experiment investigating the influence of humidity near the cells on evaporation from the soil found that a higher humidity around the plug cells suppresses moisture loss significantly.
