Share

EVAPORATIVE COOLING OF POTATOES IN SMALL NATURALLY VENTILATED CHAMBERS.

Author(s) : RAMA M. V., NARASIMHAM P.

Type of article: Article

Summary

SHORT DURATION (1-3 DAYS) EXPERIMENTS WERE CARRIED OUT ON EVAPORATIVE COOLING (EC) OF POTATOES USING METALLIC EC CHAMBERS COVERING THE OUTER WALLS WITH WET CLOTH, WITH A VIEW TO FINALIZING DESIGN DETAILS FOR SCALING UP TO 10-TON CAPACITY. THE RESULTS SHOWED THAT THE RATE OF COOLING DURING 24 HR PERIOD INCREASED IN PROPORTION TO THE INCREASE IN THE SURFACE AREA OF EVAPORATION UP TO 80 %, BUT FURTHER INCREASE IN THE SURFACE AREA OF EVAPORATION TO 100 % DID NOT SHOW ANY ADDITIONAL COOLING DUE TO DIRECT SOLAR RADIATION. AT THE END OF 24 HR COOLING, THE TEMPERATURE DROPPED TO 295 FROM311 K (22 FROM 38 DEG C), WITH A DROP OF 16 K AND THE AMOUNT OF HEAT REMOVED WAS 2,658 KILOJOULES AS AGAINST WET BULB TEMPERATURE OF 294 K (21 DEG C). AIR CIRCULATION INSIDE THE EC CHAMBER INCREASED THE COOLING RATE TO 3.0 KILOJOULES/KG.HR AS COMPARED TO 1.65 KILOJOULE PER KILOGRAMME AND PER HOUR IN NON-CIRCULATING CHAMBER. THE COOLING EFFICIENCY IN TERMS OF HE INCREASE IN LOAD (1/3, 2/3 AND FULL CAPACITY).

Details

  • Original title: EVAPORATIVE COOLING OF POTATOES IN SMALL NATURALLY VENTILATED CHAMBERS.
  • Record ID : 1992-1178
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 28 - n. 3
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (4)
See the source

Indexing