Warm breath

Certain stored food products of living organisms and to give warmth, sugar or starch reserves are slowly consumed. This is known as the heat of the breath, because the products they consume oxygen for the process. Heat breathing depends sugar or starch content of the product, varieties, and its temperature, and between 9 and 120 W/t at temperatures of storage. Typical figures are given in Table. 18.3. These figures increase with temperature, almost doubles for every 10 K, so that the fruits and many vegetables spoil very quickly if they are warm, using their supplies of food, and then disintegrate.

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Warm breath