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This paper is primarily concerned with situations involving interactive heat and mass transfer which occur in relation to refrigeration of foods . In particular, the following situations are of interest:

  1. moisture losses during refrigerated storage and precooling;
  2. moisture migration associated with temperature fluctuations in frozen storage (freezer burn);
  3. interactions arising from Onsager reciprocity;
  4. freeze-drying;
  5. freeze-concentration.

Units: SI