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Fabrication And Performance Evaluation Of Cold Storage System
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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 Definition of storage
1.2 Flavour and Nutrition value of Agricultural products
1.3 Economics Important of cold Storage
1.4 Objectives of the Project
1.5 The Scope of the Project
1.6 Justification of the Project
CHAPTER TWO
2.0 Development of Cold Room Storage for Fruits and Vegetables
2.1 Harvest, Handling and Transport of Fruits and Vegetables
2.2.1 Harvesting Principle of Fruits and Vegetables
2.2.2 Handling of Fruits and Vegetables
2.2.3 Transport of Fruits and Vegetables
2.3 Storage Guidelines for Food and Vegetable
2.4 Conditions of Cold Storage for Fruits and Vegetables
2.5 Indoor Storage of Fruits and Vegetables
2.5.1 Temperature Management for Fruits and Vegetable
2.5.2 Chilling Injury for Fruits and Vegetables
2.5.3 Freezing Injury for Fruits and Vegetables
2.5.4 Storage Mix for Fruits and Vegetables
2.5.5 Operation and Maintenance for Fruits and Vegetables
2.6 Hygiene Procedure for Cold Storage Structures
CHAPTER THREE
Material and Method
3.1 Modified area on the cold storage
3.2 Description of the Cold Room Storage System.
3.3 Designed Consideration
3.3.1 Cold Storage system
3.3.3 Power Requirement for cold storage system
3.3.2 Capacity of the storage system
3.3.3 Power Requirement for cold storage system
3.4 Design Calculation and Analysis
3.4.1 Capacity of the Cooling Chamber
3.4.2 Heat transfer Analysis of the System
3.5 Materials Selection Consideration
3.5.1 Strength
3.5.2 Durability
3.5.3 Rigidity
3.5.4 Thermal Properties
3.5.5 Food safety
3.5.6 Availability of Materials
3.5.7 Gas Selection
3.6 Installation procedure and assemble
3.6.1 Application of the Installation
3.6.2 General Operation
3.7 Working Principle of Cold Storage System
3.8 Cost Analysis
3.8 Cost Analysis
3.8.1 Source of Material
3.8.2 Sample Preparation
3.8.3 Experimental Procedure
3.8. Output Parameter
CHAPTER FOUR
4.0 RESULTS AND DISCUSSION
4.1 Results
4.2 Discussion
4.2.1 Discussion on Average Weight and temperature of samples both
in cold storage and at ambient condition
4.2.2 Discussion on Physiological weight loss of samples
4.2.3 Discussion on temperature against time interval in cold storage and ambient condition
CHAPTER FIVE
CONCLUSION AND RECOMMENDATION
5.1 Conclusions
5.2 Recommendation
References
 
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ABSRACT - [ Total Page(s): 1 ]ABSTRACTSA 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 whi ... Continue reading---
CHAPTER ONE - [ Total Page(s): 2 ]CHAPTER ONEINTRODUCTION1.1 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 ho ... Continue reading---
CHAPTER TWO - [ Total Page(s): 6 ]2.5 Indoor Storage of Fruits and Vegetables There are many areas in dwellings that naturally provide, or can be adapted to provide, a variety of temperature and moisture conditions for storage. Assess your specific situation; if possible, use a thermometer to monitor temperature in various area of your building during fall and winter to find locations that are convenient and most readily adaptable for storage food. Any spot that is sufficiently and evenly cool (32 – 60 ... Continue reading---
CHAPTER THREE - [ Total Page(s): 8 ]The working temperature for evaporator = 80C, the working temperature for condenser coil = 330C Converting to Kelvin (ii) Cooling RatePlot of temperature against time.(iii) 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 estim ... Continue reading---
CHAPTER FOUR - [ Total Page(s): 6 ]Figure 4.5: Effect of temperature against time interval both in the Cold Storage and under ambient condition The result showed that the temperature in the cold storage decrease within the range of 29-1.40C with time interval of three (3) days while the ambient temperature very with time interval depending to the atmospheric condition. ... 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 conclusions were drawn from the evaluation conducted. The percentage weight loss (PWL) varied between 0.06 – 61.57% . 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 ambie ... Continue reading---
REFRENCES - [ Total Page(s): 1 ]REFERENCESBank of India (N.D.) 2003: Cold storage (Online) available from: http://www.bankofIndia.Co.m/english/cold storage.asp.access 18/12/2016 10:45am.BFFF (2009): British frozen food federation reportFAO (1995) Fruits and vegetables processing, FAO Agricultural Services Bulletin 119, Rome. FAO (2004): Manualforthe preparation and scale of fruits and vegetables from field to markets, Rome: FAO, Available from http://www.fao.org/docrep/008/y4893e/y4893e00.HTM 18/12/2016 12:05pm.FAO (2009): ... Continue reading---
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ABSRACT - [ Total Page(s): 1 ]ABSTRACTSA 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 whi ... Continue reading---
TABLE OF CONTENTS -- [Total Page(s) 1]
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TABLE OF CONTENTS -- [Total Page(s) 1]
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