17 
DEHYDRATION OF FRUITS AND VEGETABLES 
E. Pie Saas ae 
/oor 
Tne 
itp TET Tt Ie 
TL US te UL 
PULTE EUTUVELEL LUE 230 AAA AAA AAA AAA AAAS 
PER CENT 
oe SO LIL AUAELNANASRUAVAWIAUNTACSCAVANINUNI NUANAAANTANNN NANO ANANNTNN 
» TTC CECUITCUIL ULI URNA NN ANN ALAN NNN 
SHHTHIT THAR SRSA 
NN 
ee ee 
= NSS SN INNS 
TEREE HEATER ASRS NSS 
a NN SS ssSsx“ii 
"ALTER NARS NSS SSS NSSSS 
PAPA ATTA VA AAAI AAAI AISISESSSESSSSSSSSSSS 
HHUA AAR AAA KAA ACACIA ONS SSSSSSSSSSSSS 
OAT ETRE NRANNNNNANSSSSSSSSSSSS = 
ELIMI AMASISISSSISSSSSSS SSS SS SSS 
DRY BULB READING (Fa 
Tn TITANNANNATANANANSNANL TE In SAN 
TEA, 
TTT Ne 
LEH ARENA AC ALAA 
ANE ALO AT ARAN NR 
IN Ass 
— 
70 
g 
PELATIVE HUMIDITY PER CENT 
Fic. 7.—Relative humidities corres 
S100 
perature of the Dew-Point 
Marvin), and on Figure 1, Principles of 
ying Lumber at Atmospheric Pressure and Humidity Diagram (U.S. Dept. Agr., Forest Service 
Bul. 104 (1912), by H. D. Tiemann) 
F. 
ponding to wet and dry bulb temperatures (based on Psychrometric 
3 
les for Obtaining the Vapor Pressure, Relative Humidity, and Tem 
38850°—25{—Bull. 1335 
Tabi 
ae S. Dept. Agr., Weather Bureau Bul. 235 (1910), by _C. 
‘ J 
‘ 
