Development of clay evaporative cooler for fruits and vegetables preservation
Development of clay evaporative cooler for fruits and vegetables preservation
复制标题
果蔬保鲜粘土蒸发冷却器的研制
DOI：
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发表时间：
2011
期刊：
影响因子：
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通讯作者：
Ndukwu Macmanus Chinenye
中科院分区：
文献类型：
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作者：
Ndukwu Macmanus Chinenye
An evaporative cooler was developed with clay and other locally available materials. The performance of cooler was evaluated in terms of temperature drop, evaporative effectiveness and cooling capacity. The result showed that the evaporative cooler can reduce the daily maximum ambient temperature from 32-40°C to 24–29°C i.e. a temperature reduction of up to 10°C and increase the relative humidity of incoming air from 40.3% to 92% for the storage chamber. The cooling efficiency ranged from 20%-92 % with a maximum cooling capacity of 1207 W. The cooling capacity and effectiveness of the cooler was higher during the day between the period of 12 -16 h local time when harvesting and selling of farm produce is done. The evaporative cooler was able to preserve freshly harvested tomato for 19 days before visible colour changes and mould spotting appeared and the weight drastically reduced
