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Modification And Performance Evaluation Of A Cold Room Storage Structure
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CHAPTER TWO
LITERATURE REVIEW
2.1 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) reported that most storage crops require low temperature and humidity (80 to 90) but at this humidity, disease growth is encouraged. The cool temperature in storage rooms help to reduce growth, but sanitation and other preventative by the fact that the refrigerant removes moisture.(Khurmi, R.S 2005).
A refrigerant operates on vapor compression cycle which involves the use of cyclic refrigerant system. This consists of a refrigeration cycle, where heat is removed from a low temperature space of source and rejected to a high temperature with the help of external work, and its inverse, the thermodynamic power cycle. In the power cycle, heat is supplied from a high temperature source to the engine, part of the heat being used to produce work and the rest being rejected to a low temperature sink. This satisfies the second law of thermodynamics. A refrigerant cycle describes the changes that take place in the refrigerant as it alternately absorbs and rejects heat as it circulates through a refrigerator. Heat naturally flows from hot to cold. Work is applied to cool a living space or storage volume by pumping heat from a lower temperature heat source in to a higher temperature heat sink. Insulation is used to reduce the work and energy needed to achieve and maintain a lower temperature in the cooled space (Wikipedia 2013).
2.2 Harvest Handling and Transport of Fruit and Vegetable
Adequate and proper harvesting and handling of fresh produce are crucial preconditions for long storage and shelf life lives of fruit and vegetable. Considering the harvesting and subsequent handling stage of produce, the thumb rule of the less the better should be followed, in order to minimize changes off mechanical injuries of produce.
2.2.1 Harvesting Principle of Fruit and Vegetables
For harvest procedure the following points are important to consider:
i. Choosing the correct harvest time refers to both the ripeness and maturity of the produce as well as the day optimal harvest times for most produce is either early morning hours or the evening when temperature are lower.
ii. Harvesting of delicate, high value produce is best done manually labour costs are low and fuel costs are high
iii. Do not place produce on the ground directly, but use harvesting mats or containers/basket instead.
2.2.2 Handling of Fruit and Vegetables
Considering the handling of harvesting produce, the following points are important:
i. Before being out in to storage produce should be sorted and grade with regard to quality (only high quality produce should enter the storage facility
ii. Produceneeds to be cleaned (with clean water in order to avoid the spread of molds and fungi) before being put into storage containers and entering the storage rooms. (Dargie T. etal2013)
2.2.3 Transport of Fruit and Vegetable
For the transport of fruit and vegetable, the following points need to be considered.
i. Trucks and carts should not be overloaded to avoid damage.
ii. Use high quality packaging that will withstand the transport
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ABSRACT - [ Total Page(s): 1 ]ABSTRACTÂ Â Â 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---
TABLE OF CONTENTS - [ Total Page(s): 1 ]TABLE OF CONTENTSTitle Page                              Certification Dedication Acknowledgement Abstract Table of ContentCHAPTER ONE:   INTRODUCTION1.1    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 REVIEW2.1    ... 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 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---
