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Modification And Performance Evaluation Of A Cold Room Storage Structure
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2.7.1 Evaporator
The evaporators are used for noble variety of diverse application in refrigeration and air condition processes and are heat exchange surfaces that transfer the heat from the substance to be cooled to the refrigerant, thus removing the heat from the substance. They are available in wide variety of shape, size and design they are also classified in different manner depending on the method of feeding the refrigerant, construction of the evaporator, direction of air Circulation around the evaporator, application and also the refrigerant control (Arora, 2003).
2.7.2 Compressor
The heat of the vapor compression refrigeration system in cold room is compressor, it raise the pressure of the refrigerant gas to the necessary condensing pressure corresponding to condenser temperature. It was found from the survey of different cold storage that water used to cool the compressor is not of standard quality. The water containing many dissolved salts these [[salts deposit on the surface of the cooling jacket around the compressor causes poor heat extraction from the pressure cylinder that is why recommended that soft water should be used to cool the compressor. (Chourasia, M. K. 2004 etal).
2.7.3 Condenser
Atmospheric types of condenser is used, in the indeed cold storage industry, whereby liquefaction of the refrigerator gas suckers out of the evaporator in the compressor is done to condenser, where is spray system divides the water flows use a number of horizontal tubes in which refrigerant condenses. The cooling effect of this system totally defends upon the atmospheric temperature and relative humility(Chourasia, M. K. 2004 etal)
2.8 Reviews on Existing Work on a Cold Storage Structure
Fruits are often harvested at a mature green stage to minimize damage and to allow ripening before or during presentation in retail outlets. However, tomato is a typical climacteric fruit that exhibits a dramatic increase in ethylene production and respiration rate associated with a short post-harvest life at ambient temperature (Yu, Baogang& Lite, 2008). Access to suitable storage can help in the marketing of tomatoes because deterioration and waste can be reduced considerably. Supplies from seasonal production can be marketed over longer periods, reducing the short term excesses and facilitating a more even flow of the fruit to the consumer. Although fresh tomatoes do not have long storage life, the application of existing technical knowledge can prolong storage life and make an appreciable contribution to overall postharvest needs. Refrigeration (Cold storage) is usually used to store tomato fruit as it has a beneficial effect on extending storage life. Nevertheless, tomato fruit are sensitive to chilling injury at temperatures below 12°C. According to Quisqualis (2008), Cold storage increased the shelf life of tomato by reducing the rate of biochemical changes and also slows down the growth of contaminating micro-organisms. Adebayo (2015) reported that the temperature obtained from thermometer at each zone is relatively hotter during the day, when the average ambient temperature of the environment was 36°C with extreme 32°C - 37°C, the indoor temperature set point remain in the rage of 11°C-20°C. the difference between the outdoor temperature and indoor temperature of the cold room is 15°C, this is due to the fact that the actual performance of the cold room is very low.
Cantwell (2002), reported on recommended conditions for storage of fruit and vegetable that the produce stored should be sound and clean, free from any form of mechanical injury, or physiological disorder and without any visible sign of microbiological attack. In some cases (e.g chilled beef and poultry) particular care must be taken to keep the initial load of spoilage organisms low so as to ensure an adequate storage life.Some kinds of produce should be adequately packed (in wrapping films, boxes, container, etc) and for the purposes, the packaging process should be carried out hygienically.
Proper storage conditions, temperature and humidity, are needed to lengthen storage life and maintain quality of harvested fruits. Fresh fruits need low temperature and high relative humidity to reduce the respiration and slow down the metabolic process in cold storage.
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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---
