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Remote Sensing of Actual Evapotranspiration from Croplands
Published in Prasad S. Thenkabail, Remote Sensing Handbook, 2015
Trent W. Biggs, George P. Petropoulos, Naga Manohar Velpuri, Michael Marshall, Edward P. Glenn, Pamela Nagler, Alex Messina
Dry canopy resistance to transpiration (rs_c) is calculated using LAI, minimum air temperature, and vapor pressure deficit: () rs−c=1LAIcLm(Tmin)m(D) where cL is the mean potential stomatal conductance per unit leaf aream(Tmin) and m(D) are multipliers (range 0.1–1) that limit stomatal conductance by minimum air temperature (Tmin) and D
Food Refrigeration Aspects
Published in Mohammed M. Farid, Mathematical Modeling of Food Processing, 2010
Transpiration (so-called: moisture loss or water loss) of fresh fruits and vegetables is a mass transfer operation that involves the transport of water vapor from the surface of the product to the air medium. The main elements of transpiration are the transpiration coefficient and transpiration rate as follows: The transpiration coefficient is expressed as the mass of moisture transpired per unit area of product, per unit environmental water vapor pressure deficit per unit area, kg/m2skPa. Sometimes it is expressed per unit mass of product.The transpiration rate is the mass of moisture transpired per unit area of product per unit time. Also, this is sometimes expressed per unit mass of product.
Food Refrigeration Technology
Published in İbrahim Dinçer, Heat Transfer in Food Cooling Applications, 1997
Transpiration (o-called moisture loss or water loss) of fresh fruits and vegetables is a mass transfer operation that involves the transport of water vapor from the surface of the product to the air medium. The main elements of transpiration are the transpiration coefficient and transpiration rate as follows: The transpiration coefficient is expressed as the mass of moisture transpired per unit area of product, per unit environmental water vapor pressure deficit per unit area, kg/m2skPa. Sometimes it is expressed per unit mass of product.The transpiration rate is the mass of moisture transpired per unit area of product per unit time. Also, this is sometimes expressed per unit mass of product.
Estimating the impact of crops on peak loads of a Building-Integrated Agriculture space
Published in Science and Technology for the Built Environment, 2020
Marie-Hélène Talbot, Danielle Monfet
The selected indoor air conditions are based on values proposed in the literature, and a narrow valid range is used to estimate the latent cooling load only. An analysis of the vapor pressure deficit (VPD), the difference between the vapor pressure inside the leaf to the vapor pressure of the air, which is often used by growers to maintain the indoor air conditions instead of controlling the temperature and the humidity independently, is conducted. For lettuce and other leafy greens, it is recommended to maintain the VPD between 0.65 kPa and 0.9 kPa (Kuack 2017), as illustrated in Table 6 by the white cells.