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Modification And Performance Evaluation Of A Cold Room Storage Structure
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ii. Relative humidity: most food stuff which are held in cool stores in non-sealed packs, evaporate water more or less freely, depending on the nature of the product, surface per unit volume ration, the difference between the saturated vapor pressure in equilibrium with the product and the ambient vapor pressure and finally the air circulation rate. A high relative humidity in the store is generally necessary to prevent excessive loss and secondary effect such as shriveling or wilting. A relative humidity of at least 90% is desirable for most fruit and vegetables. It is usually possible to design stores so that the required humidity will adjust itself naturally at about this level unless there is only a small fruit in the store. (Anon,2000).
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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---
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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---