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Modification And Performance Evaluation Of A Cold Room Storage Structure
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TABLE OF CONTENTS
Title Page
Certification
Dedication
Acknowledgement
Abstract
Table of Content
CHAPTER ONE: INTRODUCTION
1.1 Background of the Study
1.2 Problems Statement
1.3 Aims and objective of the project
1.4 Justification of the Project
1.5 The Scope of the Project Work
CHAPTER TWO: LITERATURE REVIEW
2.1 Development of Cold Room Structure for fruit and Vegetable
2.2 Harvest Handling and Transport of fruit and Vegetable
2.2.1 Harvesting Principle of fruit and vegetable
2.2.2 Handling of fruit and Vegetable
2.2.3 Transport of Fruit and Vegetable
2.3 Storage Guidelines for Fruit and Vegetable
2.4 Heat Load Factor Normally Considered in Cold Storage Design
2.5 Expected Storage Life
2.6. Factors Affecting the Performance of Storage Structure
2.7. Principle of Refrigeration
2.7.1 Evaporation
2.7.2 Compressor
2.7.3 Condenser
2.8 Reviews on Existing Work on a Cold Storage Structure
CHAPTER THREE: MATERIALS AND METHOD
3.1 Modified Area on the cold Storage.
3.2 Description of the Cold Room Storage System.
3.3 Designed Consideration
3.3.1 Cold Storage system
3.3.2 Capacity of the cold storage system
3.3.3 Power Requirement for cold storage system
3.3.4 Nature of Fruits and vegetables
3.4 Design Calculation and Analysis
3.4.1 Capacity of the Cooling Chamber
3.4.2 Heat transfer Analysis of the System
3.5 Materials Selection Consideration
3.5.1 Strength
3.5.2 Durability
3.5.3 Rigidity
3.5.4 Thermal Properties
3.5.5 Food safety
3.5.6 Availability of Materials
3.5.7 Gas Selection
3.6 Installation procedure and assemble
3.6.1 Application of the Installation
3.7 Working Principle of Cold Storage System
3.8 Cost Analysis
3.8 Performance Evaluation
3.8 K.1 Source of Material
3.8.2 Sample Preparation
3.8.3 Experimental Procedure
3.8.4 Output Parameters
CHAPTER FOUR: DATA ANALYSIS AND RESULTS
4.0 Results and Discussion
4.1 Performance Evaluation, Result and Discussion
4.2 Discussions
4.2.1 Discussion on average weight and temperature of sample both in cold storage and at mbient condition
4.2.2 Discussion on Physiological Weight Loss of Samples
4.2.3 Discussion on temperature against time interval in cold storage and ambient condition
CHAPTER FIVE: CONCLUSION AND RECOMMENDATION
5.1 Conclusion
5.2 Recommendation
References
Appendix
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ABSRACT - [ Total Page(s): 1 ]ABSTRACT The cold storage structure was modified and evaluated for the storage of fruits and vegetables at the department of agricultural and bio-environment engineering of Kwara State polytechnic, Ilorin; the cold storage structure consists of the following components; compressor, evaporator, condenser, accumulator, dryer, etc. the variable factors are temperature and relative humidity. The cold storage structure was tested with the following fruits; watermelon, cucumber, tomatoes and app ... Continue reading---
APPENDIX A - [ Total Page(s): 4 ]APPENDIX B: RAW VALUES OBTAINED FROM PHYSIOLOGICAL WEIGHT LOSS4.2 Output Parameters Result ... Continue reading---
LIST OF TABLES - [ Total Page(s): 1 ]LIST OF TABLESTABLESDescription2.1 General problems of each fruits and vegetables group at each handling3.1 Bill of engineering measurement and evaluation ( BEME)4.1 Average weight and temperature of samples both in cold storage and ambient condition4.2 Average value of physiological weight loss of samples4.3 Data obtained from cold storage and ambient temperature against time ... Continue reading---
LIST OF FIGURES - [ Total Page(s): 1 ]LIST OF FIGURESFIGURES Description4.1 Effect of weight loss on daily time for okro4.2 Effect of weight loss on daily time for pear4.3 Effect of weight loss on daily time for water leaf4.4 Effect of weight loss on daily time for bell pepper4.5 Effect of temperature against time interval in the cold storage and under ambient condition ... Continue reading---
CHAPTER ONE - [ Total Page(s): 2 ]CHAPTER ONEINTRODUCTION1.1 Background of the Study Fruits and vegetables are of great nutritional value. They are important sources of vitamins and minerals thus, essential components of human diet. Consequent upon this, there had been increased trade or commerce activities surrounding these commodities. Vegetable production forms a substantial percentage about 25% of the major food crops cultivated in the tropics and so it is the source of livelihood for a considerable section of the pop ... Continue reading---
CHAPTER TWO - [ Total Page(s): 5 ]CHAPTER TWOLITERATURE REVIEW2.1 Development of Cold Room Structure for fruit and Vegetables Refrigerant and cooling of perishable food product is an important and fascinating area of application of heat transfer and thermodynamic. Refrigerant slow down the chemical and biological processing in foods the accompanying deterioration and the loss of quality. Cooling is defined as decrease in temperature of a substance or medium below its temperature of its environment. (Abubakar 2006) re ... Continue reading---
CHAPTER THREE - [ Total Page(s): 6 ]CHAPTER THREEMATERIALS AND METHOD3.1 Modified Area on the cold Storage. The following areas were modified on the cold storage structure in order to improve its performance. i. Compressor: the existing compressor was 1.5hp and was replaced with 2.0hp to improve the capacity of the evaporator ii. Capacitor: 30uf capacitor was replaced with 50uf capacitor to enhance the effectiveness of the 2.0hp compressor. iii. Condenser: 0.5hp condenser was added to the existing 2.0hp ma ... Continue reading---
CHAPTER FOUR - [ Total Page(s): 5 ]The result obtained from the effect of weight loss on daily time for bell Pepper, it was revealed that the rate weight loss under ambient condition is high the rate of weight loss in the cold storage structure is low.The result shows that the temperature in the cold storage decrease with time interval while the ambient temperature very with time interval depending to the atmospheric condition.Cooling rate:- this is determine by plot of temperature against time. ... Continue reading---
CHAPTER FIVE - [ Total Page(s): 1 ]CHAPTER FIVECONCLUSION AND RECOMMENDATION5.1 CONCLUSION A cold storage system was modified for performance and the following conclusion were drawn; The percentage weight loss (PWL) varied between 0 – 41.7% . Maximum weight loss was found in ambient condition where as minimum (0.06%) was found in the cold storage system. The percentage weight loss was found increased with increase in storage period for both cold storage system and ambient condition, The minimum tem ... Continue reading---
REFRENCES - [ Total Page(s): 1 ]REFERENCESAbubakar(2006) Storage Crops Require low Temperature and Humidity (80 to 90) Adebayo, M. F. (2015). Modification and Performance Evaluation of a Cold Room Storage Structure. Unpublished HND project, Department of Agric Engineering, Kwara State Polytechnic, IlorinAdebisi et al,(2009) Evaporative Cooling for the Storage of Fruit and Vegetable.Adewumi (2013) Temperature Affecting Performance of Cold Storage System.Anon, A. (2000).Recommendation for Chilled of Perishable Produce Internatio ... Continue reading---
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ABSRACT - [ Total Page(s): 1 ]ABSTRACT The cold storage structure was modified and evaluated for the storage of fruits and vegetables at the department of agricultural and bio-environment engineering of Kwara State polytechnic, Ilorin; the cold storage structure consists of the following components; compressor, evaporator, condenser, accumulator, dryer, etc. the variable factors are temperature and relative humidity. The cold storage structure was tested with the following fruits; watermelon, cucumber, tomatoes and app ... Continue reading---
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TABLE OF CONTENTS -- [Total Page(s) 1]
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