Modification And Performance Evaluation Of A Cold Room Storage Structure
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 apple .these samples were stored under two conditions (ambient and cold storage) for period of three days which was monitored at four hours intervals with constant supply of electricity. Using a constant relative humidity of 85% throughout the experiment. The result revealed and average physiological weight loss of the samples on both ambient and cold storage, which are 7.8g, 3.3g, 21.3, 10.5 for ambient samples while3.5g, 0.8, 3.8, 2.6 for cold storage sample respectively.
The cold storage structure performs satisfactorily when evaluated and it’s recommended for the storage of fruits under controlled conditions.
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Title Page
Certification
Dedication
Acknowledgement
Abstract
Table of Content
CHAPTER ONE:
INTRODUCTION
1.1 Background of the Study 1
1.2 Problems Statement 2
1.3 Aims and objective of the project 2
1.4 Justification of the Project 3
1.5 The Scope of the Project Work 3
CHAPTER TWO:
LITERATURE REVIEW
2.1 Development of Cold Room Structure for fruit and Vegetable 4
2.2 Harvest Handling and Transport of fruit and Vegetable 5
2.2.1 Harvesting Principle of fruit and vegetable 5
2.2.2 Handling of fruit and Vegetable 5
2.2.3 Transport of Fruit and Vegetable 5
2.3 Storage Guidelines for Fruit and Vegetable 6
2.4 Heat Load Factor Normally Considered in Cold Storage Design 6
2.5 Expected Storage Life 7
2.6. Factors Affecting the Performance of Storage Structure 7
2.7. Principle of Refrigeration 10
2.7.1 Evaporation 11
2.7.2 Compressor 11
2.7.3 Condenser 12
2.8 Reviews on Existing Work on a Cold Storage Structure 12
CHAPTER THREE:
MATERIALS AND METHOD
3.1 Modified Area on the cold Storage. 14
3.2 Description of the Cold Room Storage System. 15
3.3 Designed Consideration 17
3.3.1 Cold Storage system 17
3.3.2 Capacity of the cold storage system 17
3.3.3 Power Requirement for cold storage system 17
3.3.4 Nature of Fruits and vegetables 18
3.4 Design Calculation and Analysis 18
3.4.1 Capacity of the Cooling Chamber 18
3.4.2 Heat transfer Analysis of the System 19
3.5 Materials Selection Consideration 20
3.5.1 Strength 20
3.5.2 Durability 20
3.5.3 Rigidity 20
3.5.4 Thermal Properties 21
3.5.5 Food safety 21
3.5.6 Availability of Materials 21
3.5.7 Gas Selection 21
3.6 Installation procedure and assemble 21
3.6.1 Application of the Installation 21
3.7 Working Principle of Cold Storage System 23
3.8 Cost Analysis 23
3.8 Performance Evaluation 25
3.8 K.1 Source of Material 25
3.8.2 Sample Preparation 26
3.8.3 Experimental Procedure 26
3.8.4 Output Parameters 26
CHAPTER FOUR:
DATA ANALYSIS AND RESULTS
4.0 Results and Discussion 30
4.1 Performance Evaluation, Result and Discussion 30
4.2 Discussions 31
4.2.1 Discussion on average weight and temperature of sample both in cold storage and at
mbient condition 31
4.2.2 Discussion on Physiological Weight Loss of Samples 32
4.2.3 Discussion on temperature against time interval in cold storage and
ambient condition 32
CHAPTER FIVE:
CONCLUSION AND RECOMMENDATION
5.1 Conclusion 45
5.2 Recommendation 46
References 47
Appendix
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