ABSTRACTS
A
portable cold room storage was developed. The system was tested with different
types of perishable crops under different temperatures. The system is made up
of two units, one,the evaporating unit that is where the produce was stored; it
is made up of steel material with 79mm by 45mm in length and breadth. While the
second unit is the trolleys, the system consists of a control switch that is
calibrated to suit any type of produce stored in the system. It contain a
separate basement which consist of compress or, 1/6 cooling fan 1/6 connected
together into the evaporating unit. This system was also constructed with
lagging material which consists of A and B formula called polytherine. The
ambient temperature was 35
which have temperature
range between
30. The electricity power
requires running the cold room storage system is 220 to 250v. Hence,
the system is effective for the storage of perishables at favourable conditions
for every home.
TABLE OF CONTENTS
Title page
Certification
Dedication
Acknowledgement
Abstracts
Table of contents
CHAPTER
ONE
1.0 Need for cold storage of Agricultural
Products 1
1.1 Definition of storage 2
1.2 Flavour and Nutrition value of
Agricultural products 2
1.3 Economics Important of cold Storage 3
1.4 Objectives of the Project 4
1.5 The Scope of the Project 4
1.6 Justification of the Project 4
CHAPTER
TWO
2.0
Development of Cold Room Storage for Fruits and Vegetables 5
2.1 Harvest, Handling and Transport of Fruits
and Vegetables 7
2.2.1 Harvesting Principle of Fruits and
Vegetables 7
2.2.2 Handling of Fruits and Vegetables 7
2.2.3 Transport of Fruits and Vegetables 8
2.3
Storage Guidelines for Food and
Vegetable 8
2.4 Conditions of Cold Storage for Fruits and
Vegetables 9
2.5 Indoor Storage of Fruits and Vegetables 12
2.5.1
Temperature Management for Fruits and Vegetable 13
2.5.2
Chilling Injury for Fruits and Vegetables 13
2.5.3
Freezing Injury for Fruits and Vegetables 14
2.5.4 Storage Mix for Fruits and Vegetables 14
2.5.5 Operation and Maintenance for Fruits and
Vegetables 15
2.6 Hygiene Procedure for Cold Storage
Structures 16
CHAPTER
THREE
Material
and Method
3.1
Modified area on the cold storage 19
3.2
Description of the Cold Room Storage System. 20
3.3 Designed
Consideration 23
3.3.1 Cold Storage system 23
3.3.3 Power Requirement for cold storage system 24
3.3.2 Capacity
of the storage system 24
3.3.3 Power Requirement for cold storage system 24
3.4 Design Calculation and Analysis 24
3.4.1
Capacity of the Cooling Chamber 24
3.4.2 Heat transfer Analysis of the System 25
3.5
Materials Selection Consideration 26
3.5.1
Strength 27
3.5.2
Durability 27
3.5.3
Rigidity 27
3.5.4
Thermal Properties 27
3.5.5
Food safety 27
3.5.6
Availability of Materials 28
3.5.7 Gas Selection 28
3.6 Installation procedure and assemble 28
3.6.1 Application of the Installation 28
3.6.2 General Operation 29
3.7 Working Principle of Cold Storage System 30
3.8 Cost Analysis 31
3.8 Cost Analysis 33
3.8.1
Source of Material 33
3.8.2
Sample Preparation 34
3.8.3
Experimental Procedure 34
3.8.
Output Parameter 34
CHAPTER FOUR
4.0
RESULTS AND DISCUSSION
4.1 Results 37
4.2 Discussion 39
4.2.1
Discussion on Average Weight and temperature of samples both
in cold
storage and at ambient condition 39
4.2.2
Discussion on Physiological weight loss of samples 40
4.2.3
Discussion on temperature against time interval in cold storage and
ambient condition 40
CHAPTER FIVE
CONCLUSION AND RECOMMENDATION
5.1 Conclusions 46
5.2 Recommendation 47
References
CHAPTER
ONE
INTRODUCTION
1.1 Need for Cold Storage of Agricultural
Products
The
term ‘cold storage ’refers to the storing of agricultural products in a
refrigerated atmosphere. This means adequate amount of heat is removed from the
storage container or room to help keep the item in often food fresh to
delivery, long or short term storage.
Cold
storage help prevent spoilage of food and other items meat for consumption, and
it can be used in a variety of other setting such as in hospitals, warehouses, and
any where else that stores product is in
need of preservation .when transporting goods, refrigeration trucks are often
used to keep items cold throughout the transportation process.
The
room or compartment system in which items are stored for cold storage must be
insulated properly for several reasons. The insulation helps maintain a
particular temperature within the storage units. it help prevent cool air from
escaping from the unit, which would
otherwise lead to higher refrigeration costs and energy waste, and it
help prevent the temperature outside the storage unit infiltrating into the
storage.
In
many cases, the temperature within a cold storage unit can be manipulated by
adjusting a thermostat, a cooling unit and packing procedures should facilitate
easy cooling of products being transported. This method is commonly used to
transport perishable foods, flowers meats, and even human organs intended for
transport blood is also refrigerated during transport so it can be used later
for blood transfusion.
Home refrigerators can be considered cold
storage units as well .refrigerators are used to prolong the life of food to be
eaten, and they prevent spoilage of perishable food ,in the past ;ice boxes
were used instead to keep food cold, but this method was inefficient as
regulating the temperature of school
structure was often difficult, some types of ship features cold storage units
in which temperature can be regulated, in the past fish that were cold were stored in container
filled with ice, and the ship[would have to return to port before he ice could
melt and allow the fish to spoil
1.2 Definition of Storage
According to ajiboye [2007]define storage
as the process of keeping parts of the crop produced during the season of
abundant production to ensure its availability during the off production
period.
Storage is the act of storing product for
future use. And also storage can be defined as the maintenance or retention of
retrievable data on a computer or refrigerator and other electronic system.
Perhaps the most domestic’s item of food .storage is the fridge or freezer in
which a wide variety of foodstuffs are contained and preserved throughout the
use of low temperature. Storage is where products are being held safe and in
good condition [farlex depart 2003-2012] .
1.3 Flavor and Nutrition Value of
Agricultural Products
Freezing is one of the eldest and most
widely used methods of food,-preservation of taste texture, and other method.
Freezing also retains the quality of agricultural products, overlong storage
products like fruits, vegetables and other nutrition properties, the process
involves lowering the product temperature generally to 18.the physical, state of
food materials is changed when energy is removed by cooling below freezing
temperature, the extreme cold simply retards the growths o micro-organism and
slow down the chemical changes that affect quality or cause food to spoil
[fennema et al. 2010]
1.4 Economics Importance of Cold Storage
Cold storage are carefully designed to
meet the clients need and purposes from project management to the final construction
of the facility, every little details is taken care of until the whole facility
is completed. Cold storage is actually know how much of the food we eat is kept
fresh before, during and after transit without it, meats, fish, vegetables and
fruits would spoil quite quickly.
Cold storage helps to prolong the shelf
life of fresh goods they are also effective in reducing the amount of waste and
lengthening the time fame per marketing these foods. It is importance to retain
adequate circulation of the air within a store and around the produce to ensure
efficient cooling.
The main important factor in cold storage
is ambient temperature. as a rule the temperature in cold storage is higher
than1-2
,which is the freezing
point temperature of stored fruits and vegetables .stored products must not be
freezing n the cold storage [cemeroglu and acar 2009]ozkol[2008]reported that
there is heat transfer during the
process. Tashtoush [2007] investigated process of heat and mass transfer during
cold storage of fruits and vegetables and determined a mathematical model for
presenting these processes. Equations are solved for different cold storage
conditions.
1.5 Aims and Objectives of the Project
The
objectives of the project are
i.
To construct a cold storage structure for
perishable products
ii.
To fabricate .a cold storage structure for
perishable products
iii.
To assemble and install a cold storage
structure for perishable products
iv.
To develop a portable storage system for
perishable products
v.
To evaluate the portable storage system
using perishable products
1.6 The Scope of The Project
To further improve cold storage system
interim of storing perishable products, its efficiency and capacity using local
available material and at a affordable cost to the small scale farmers.
1.7 Justification of the Project
i.
A portable cold storage system reduce
deterioration or spoilage of perishable products, during transportation to
where its needed
ii.
Portable storage system helps in making of
the produced available in every part and corners of the community.
iii.
Portable storage system helps the small
scale farmers and traders of perishable products in terms of transportation
cost.
iv.
It ensure good quality of the products
v.
The products are not exposed to chilling
injury during transportation, marketing, distribution.
vi.
Portable storage system helps in
maintaining high relative humidity of the produce to the final consumer of the
produce.
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