Drying of air

Francis Courtois (1)

1 GENIAL - Ingénierie Procédés Aliments

In this entry, the different alternatives for lowering the humidity of air are presented and discussed. Use of condensation, liquid or solid desiccants, or mixing of air are detailed and compared. An additional discussion is presented about the use of “eco” or “green” labels.

Domaines: Génie des procédés

Francis Courtois. Drying of air. Encyclopedia of agricultural, food, and biological engineering, 2ème ed., CRC Press, 2114 p., 2010, 978-1-4398-1111-5. ⟨hal-01192921⟩