Food Science Research Journal

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Development of a Low-Cost Evaporative Cooling Storage Structure for Perishable Commodities


Affiliations
1 Department of Agricultural Engineering, Assam University, Silchar (Assam), India
     

   Subscribe/Renew Journal


All fruits and vegetables are not consumed immediately after their harvest. Proper storage of perishable commodities is one of the most important post-harvest operations to reduce the giant food scarcity crisis. Controlling the temperature and relative humidity of the storage environment are the key steps of extending the shelf-life of the perishable commodities. In this study, a double-wall evaporative cooler was developed using low cost and locally available porous materials: saw dust in outer wall and rice husk in inner wall for storage of perishable commodities for a short period of time. The performance of the evaporative cooler was evaluated under no load condition for 3 days. The cooling efficiency throughout the day of the evaporative cooler was calculated. Tomatoes and grapes were stored in the evaporative cooler. The quality of tomatoes and grapes were evaluated in terms of physiological weight loss, moisture content and the change in colour. Comparison of the performance of the evaporative cooler was made keeping same amount of tomatoes and grapes at room temperature and in refrigerator. The total cost of the evaporative cooler was calculated. The results indicated a temperature drop of 10-12°C and an overall increase of 62-68 per cent relative humidity inside the evaporative cooler in comparison to the ambient condition. It is also found from the results that tomatoes and grapes could be stored in good condition for 31 days and 19 days, respectively without significant weight loss, gain in moisture content and colour change. The use of locally available materials kept the cost of evaporative cooler to a low amount of Rs. 1926. The evaporative cooler developed is robust and technically sound equipment providing optimum temperature and relative humidity for storage of perishable commodities. This type of structure is low-cost and feasible giving good results in comparison to refrigerator and can be adopted by farmers anywhere in the globe.

Keywords

Evaporative Cooling, Cooling Efficiency, Storage Condition, Temperature Drop, Perishable Commodities.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Abdul, A.K. (1989). Postharvest losses during processing and preservation of fruits and vegetables. A Ph.D. Thesis, University of Punjab Pakistan.

  • Adetuyi, F.O., Ayileye, T.A. and Dada, I.B.O. (2008). Comparative study of quality changes in shea butter coated pawpaw Carica papaya fruit during storage. Pakistan J. Nutr., 7 (5) : 658-662.

  • Anonymous (2010). Area and production estimates for horticulture crops for 09-10. National Horticultural Board (NHB), India. www.nhb.gov.in.

  • Anonymous (1985). Zero energy cool chamber. Research Bulletin No. 43, IARI, New Delhi, India.

  • Anyanwu, E.E. (2004).Design and measured performance of a porous evaporative cooler for preservation of fruits and vegetables. Energy Conversion Management, 45 (13): 2187 - 2195.

  • Basedia, A.L., Samuel, D.V. K. and Beera, V. (2013).Evaporative cooling system for storage of fruits and vegetables - A review. J. Food Sci. & Technol., 50 (3): 429-442.

  • Bhardwaj, R.L. and Sen, N.L. (2003). Zero energy coolchamber storage of mandarin (Citrus reticulatablanco) Nagpur Santra. J. Food Sci. & Technol.,40 (6) : 669-672.

  • Boyette, M.D., Wilson, L.G. and Estes, E.A. (2010).Postharvest handling and cooling of fresh fruits, vegetables and flowers for small farms. Leaflets 800-804. North Carolina Cooperative Extension.

  • Camargo, J.R. (2008). Evaporative cooling: water for thermal comfort. An Interdisciplinary. J. Appl. Sci., 3 : 51-61.

  • Chandra, P., Shrivastava, R. and Dash, S.K. (1999).Thermal behaviour of a fruits and vegetables storage structure. J. Institution Engineers, (AG-1), 80 (1) : 5.

  • Chopra, S., Baboo, B., Alesksha, Kudo, S.K. and Oberoi, H.S. (2003). An effective on farm storage structure for tomatoes. Proceedings of the International Seminar on Downsizing Technology for Rural Development held at RRL, Bhubaneswar, Orissa, India, October 7-9, pp. 591-598.

  • Chouksey, R.G. (1985). Design of passive ventilated and evaporatively cooled storage structures for potato and other semi perishables. In: Proc. Silver Jubilee Convention of ISAE held at Bhopal, India, October 2931, 45-51.

  • Dadhich, S.M., Dadhich, H. and Verma, R.C. (2008). Comparative study on storage of fruits and vegetables in evaporative cool chamber and in ambient. Internat. J. Food Engg., 4 (1): 1-11.

  • Datta, S., Sahgal, P.N., Subrahmaniyam, S., Dhingra, S.C. and Kishore, V.V.N. (1987). Design and operating characteristics of evaporative cooling systems. Internat. J. Refrigeration, 10 (4) : 205-208.

  • FAO (1983). FAO production Yearbook, vol. 34. FAO, Rome.

  • FAO (1986). Improvement of post-harvest fresh fruits and vegetables handling- A manual. Bangkok.

  • FAO (1995). FAO Yearbook 1995. FAO Statistics Series No.132. FAO, Rome.

  • Franco, A., Valera, D.L. and Peña, A. (2014). Energy efficiency in greenhouse evaporative cooling techniques: Cooling Boxes versus Cellulose Pads. Energies, 7: 1427-1447.

  • Ganesan, M., Balasubramanian, K. and Bhavani, R.V. (2004). Studies on the application of different levels of water on zero energy cool chamber with reference to shelf- life of brinjal. J. Indian Institute Sci., 84:107-111.

  • Habibunnisa, E.A., Aror, E. and Narasimham, P. (1988). Extension of storage life of the fungicidal waxol dip treated apples and orange under evaporative cooling storage conditions, J. Food Sci. & Technol.,25(2): 75-77.

  • Horisawa, S., Sunagawa, M., Tamai, Y., Matsuoka, Y., Miura, T. and Terazawa, M. (1999). Biodegradation of nonlignocellulosic substances II: physical and chemical properties of sawdust before and after use as artificial soil. J. Wood Sci., 45 : 492–497.

  • Ihekoronye, A.I. and Ngoddy, P.O. (1985). Tropical fruits and vegetables. Integrated Food Science and Technology for the Tropics, Macmillan Publications. Ltd. London and Basingstoke, 293-311.

  • Jadhav, R.T., Yadav, A.N., Ghag, K.S. and Gavnang, M.R. (2010). Comparative study on low cost evaporative cooling systems for storage of tomato. Internat. J. Agric. Engg., 3 (2) : 199-204.

  • Jain, D. (2007). Development and testing of two-stage evaporative cooler. Build Environment, 42(7): 2549-2554.

  • Jany, M.N.H., Sarker, C., Mazumder, M.A.R. and Shikder, M.F.H. (2008). Effect of storage conditions on quality and shelf life of selected winter vegetables. J. Bangladesh Agric. Univ., 6 (2) : 391-400.

  • Jha, S.N. and Aleksha Kudos, S.K. (2006). Determination of physical properties of pads for maximizing cooling in evaporative cooled store. J. Agric. Engg., 43(4): 92-97.

  • Jha, S.N. (2008). Development of pilot scale evaporative cooled storage structures for fruits and vegetables in hot and dry region. J. Food Sci. & Technol., 42(2): 148-151.

  • Katsoulas, N, Baille, A. and Kittas, C. (2001).Effect of misting on transpiration and conductance of a greenhouse rose canopy. Agric. & Forest Meteorol., 106: 233-247.

  • Lertsatitthanakorn, C., Rerngwongwitaya, S. and Soponronnarit, S. (2006). Field experiments and economic evaluation of an evaporative cooling system in a silkworm rearing house. Biosystems Engineering, 93(2): 213-219.

  • Liberty, J.T., Ugwuishiwu, B.O., Pukuma, S.A. and Odo, C.E. (2013). Principles and application of evaporative cooling systems for fruits and vegetables preservation. Internat. J. Curr. Engg. &Technol., 3 (3) : 1000-1006.

  • Metin, D., Karaca, C. and Yýldýz, Y. (2009). Performance characteristics of a pad evaporative cooling system in a broiler house in a Mediterranean climate. Biosystems Engineering, 103 (1): 100-104.

  • Mogaji, T.S. and Fapetu, O.P. (2011). Deveplopment of an evaporative cooling system for the preservation of fresh vegetables. African J. Food Sci., 5(4): 255-266.

  • Mordi, J.I. and Olorunda, A.O. (2003). Effect of evaporative cooler environment on the visual qualities and storage life of fresh tomatoes. J. Food Sci. & Technol., 40(6): 587-591.

  • Ndukwu, M.C. (2011). Development of a low cost mud evaporative cooler for preservation of fruits and vegetables. Agric. Engg. Internat. CIGR J., 13(1): 1-8.

  • Ndukwu, M.C, Manuwa, S.I., Olukunle, O.J. and Oluwalana, I.B. (2013).Development of an active evaporative cooling system for short-term storage of fruits and vegetable in a tropical climate. Agric. Engg. Internat. CIGR J., 15(4): 307-313.

  • Odesola, I.F. and Onyebuchi, O. (2009). A review of porous evaporative cooling for the preservation of fruits and vegetables. Pacific J. Sci. & Technol., 10(2): 935-941.

  • Olosunde, W.A., Igbeka, J.C. and Olurin, T.O. (2009). Performance evaluation of absorbent materials in evaporative cooling system for the storage of fruits and vegetables. Internat. J. Food Engg., 5(3): 1-14.

  • Rayaguru, K., Khan, M.K. and Sahoo, N.R. (2010). Water use optimization in zero energy cool chambers forshort term storage of fruits and vegetables in coastal area. J. Food Sci. & Technol., 47(4) : 437-441.

  • Roy, K.S. and Khurdiya, D.S. (1982).Keep vegetables fresh in summer. Indian Horticulture, 27(1): 5-6.

  • Salunkhe, D.K. and Kadam, S.S. (1995). Handbook of fruit Sciences and Technology. New York: Dekker.

  • Sisman, C.B., Gezer, E. and Kocaman, I. (2011). Effects of organic waste (rice husk) on the concrete properties for farm buildings. Bulgarian J. Agric. Sci., 17(1): 40-48.

  • Sunmonu, M., Falua, K.J. and David, A.O. (2014).Development of a low-cost refrigerator for fruits and vegetables storage. Internat. J. Basic & Appl. Sci., 2(3): 85-93.

  • Umbarkar, S.P., Bonde, R.S. and Kolase, M.N. (1991). Evaporatively cooled storage structures for oranges (Citrus reticulatu). Agric. Engg. Today, 1 (1) : 26-32.

  • Vala, K.V. and Joshi, D.C. (2010). Evaporatively cooled transportation system for perishable commodities. J. Agric. Engg., 47 (1): 27-33.

  • Vala, K.V., Kumpavat, M.T. and Nema, A. (2016). Comparative performance evaluation of evaporative cooling local pad materials with commercial pads. Internat. J. Engg. Trends & Technol., 39 (4) : 198-203.

  • Zhang, Y., Ghaly, A.E. and Li, B. (2012). Physical properties of rice residues as affected by variety and climatic and cultivation conditionsin three continents. American J. Appl. Sci., 9 (11): 1757-1768.

  • WEBLIOGRAPHY

  • http://www.engineeringtoolbox.com. (Accessed on: 16 September 2014).


Abstract Views: 328

PDF Views: 0




  • Development of a Low-Cost Evaporative Cooling Storage Structure for Perishable Commodities

Abstract Views: 328  |  PDF Views: 0

Authors

Amina Khatun
Department of Agricultural Engineering, Assam University, Silchar (Assam), India
Ravi Pratap Singh
Department of Agricultural Engineering, Assam University, Silchar (Assam), India
Avinash Kumar
Department of Agricultural Engineering, Assam University, Silchar (Assam), India

Abstract


All fruits and vegetables are not consumed immediately after their harvest. Proper storage of perishable commodities is one of the most important post-harvest operations to reduce the giant food scarcity crisis. Controlling the temperature and relative humidity of the storage environment are the key steps of extending the shelf-life of the perishable commodities. In this study, a double-wall evaporative cooler was developed using low cost and locally available porous materials: saw dust in outer wall and rice husk in inner wall for storage of perishable commodities for a short period of time. The performance of the evaporative cooler was evaluated under no load condition for 3 days. The cooling efficiency throughout the day of the evaporative cooler was calculated. Tomatoes and grapes were stored in the evaporative cooler. The quality of tomatoes and grapes were evaluated in terms of physiological weight loss, moisture content and the change in colour. Comparison of the performance of the evaporative cooler was made keeping same amount of tomatoes and grapes at room temperature and in refrigerator. The total cost of the evaporative cooler was calculated. The results indicated a temperature drop of 10-12°C and an overall increase of 62-68 per cent relative humidity inside the evaporative cooler in comparison to the ambient condition. It is also found from the results that tomatoes and grapes could be stored in good condition for 31 days and 19 days, respectively without significant weight loss, gain in moisture content and colour change. The use of locally available materials kept the cost of evaporative cooler to a low amount of Rs. 1926. The evaporative cooler developed is robust and technically sound equipment providing optimum temperature and relative humidity for storage of perishable commodities. This type of structure is low-cost and feasible giving good results in comparison to refrigerator and can be adopted by farmers anywhere in the globe.

Keywords


Evaporative Cooling, Cooling Efficiency, Storage Condition, Temperature Drop, Perishable Commodities.

References