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Modification And Performance Evaluation Of A Cold Room Storage Structure
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3.8 Performance Evaluation
3.8K.1 Source of Material
The fruits and vegetables include water melon, cucumber, tomatoes and apples were used for the experiment was source from Ipata market in Ilorin East Local Government area of Kwara State.
3.8.2 Sample Preparation
The fruits and vegetables are heterogeneous in which there is need to go through the proves of preparing for storage which is done by cleaning, sorting, grading quality and valuable sample.
3.8.3 Experimental Procedure
The cold storage structure was tested at no load and when loaded with fruits and vegetables without the temperature and humidity controller. This was done in order to detect any abnormalities in the cold storage structure before the installation of controlling devices the sample was stored on the cooling trays in the cold storage system. The temperature was controlled from 29℃ to 17℃ before storage the fruits and vegetables. Each of the sample was stored together. The reading was taken at four hours interval for the period of 3 consecutive days.
The behaviors of the samples was also monitored under both ambient temperature and cold storage condition in which the stored sample on ambient were used as control. The experiment was controlled with a temperature and humidity controller in which the relative humidity was constant as 85% and the temperature was taken at four hours interval.
3.8.4 Output Parameters
The output parameters an equation was used to evaluate the performance of the cold storage structure as expressed by:
Cooling Rate
Plot of temperature against time.
Physiological weight loss
A weighing balance was used to determine the weight of the stored sample both in the cold room storage condition and in ambient condition for 3 days. The change in weight of the sample was estimated. The percentage weight of the samples was estimated. The percentage weight was estimated using the formula as expressed.
Percentage weight loss = (Original weight-New weight x 100)/(Original weight)
Colour changes and firmness
The changes in colour of the samples were noted both in the cold room storage and in the ambient condition. The physical texture of the samples was examined and noted and the difference in the firmness was also noted after storing the samples in the cold room storage and in ambient condition respectively.
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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 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 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---
