Storage

When storing different types of produce in the same area, it

is crucial to consider the optimum storage conditions of each
commodity

Mixed produce that is stored together must be compatible in

terms of temperature, relative humidity, and production and
sensitivity to ethylene

Use this compatibility guide to determine which fruits and

vegetables may be stored together

2
 Compatibility of fruits and vegetables for storage

The four principal concerns regarding product compatibility:

Temperature

Moisture

Ethylene and

Odor
 

3
Group 1: Fruits and vegetables, 0 to 2°C , 95% RH

Many products in this group produce ethylene

Apples, Grapes (without sulfur dioxide), Parsnips, Apricots,

Horseradish, Peaches, Asian pears, Kohlrabi, Pears, Barbados cherry,
Leeks, Persimmons, etc 

Group 2: Fruits and vegetables, 0 to 2°C , 95-100% RH

Many products in this group are sensitive to ethylene

Amaranth*, Cherries, Parsley*, Anise, Daikon*, Parsnips*,

Artichokes*, Endive*, Peas*, Asparagus, etc

4
Group 3: Fruits and vegetables, 0 to 2°C, 65-75%RH
Moisture will damage these products
Garlic, Onion

Group 4: Fruits and vegetables, 4.5°C, 90-95% RH

Cactus Leaves, Lemons*, Tamarillo, Cactus Pears, etc

Group 5: Fruits and vegetables, 10°C, 85-90% RH

Many of these products are sensitive to ethylene and chilling
injury
Cucumber, Olive, Taro Root, Eggplant, Peppers, Haricot Vert
(Fine Beans) and Potatoes, etc

5
Group 6: Fruits and vegetables, 13 to 15°C, 85-90% RH
Many of these products produce ethylene and also are
sensitive to chilling injury
Papayas, Avocados, Grapefruit, Passionfruit, Babaco, Guava,
Pineapple, Bananas, etc

Group 7: Fruits and vegetables, 18 to 21°C, 85-90% RH

• Jicama Sweetpotatoes* Watermelon* Yams* Pears (For Ripening)
Tomatoes, Mature Green White Sapote.
*separate
from pears and tomatoes due to ethylene sensitivity.

6
 6.2. Pre storage treatments of fruits and vegetables

Pre test

What are pre-storage treatments?

• ___________________________

7
These are the treatments given to a commodity (fruits and
vegetables in present context) generally after harvesting to reduce
postharvest losses, enhance storage life and retain quality

Some examples of pre-storage treatments includes cleaning,

washing, sorting, grading, waxing, packing, pre cooling, curing,
desapping, chemical treatments, irradiation and vapour heat
treatment

8
 1. Cleaning
This is a treatment given to remove adhering dust, dirt, extraneous
matter, pathogenic load etc. from the surface of a commodity

Cleaning basically sanitizes the produce and avoid entry of

undesirable contents to enter the packaging and storage line

Cleaning is a broader term and includes, dusting, washing etc.

9
 Methods of cleaning

Dry method (Dusting etc.)

mainly used to remove the adhering soil, etc from commodity i.e.
potato, root vegetables, carrot, radish etc

Dusting helps to shed undesirable load (weight) of the commodity

and thus reduce transportation cost

It also removes pathogenic microorganisms present in the soil

from the surface of the vegetables

10
Wet method (Washing)
Most fruits and vegetables

done at the pack house through automated washing system fitted

with overhead sprayers and smooth rotating brushes to clean and
wash the fruits

mixed with a neutral detergent is effective

The process of cleaning and washing will take 3-5 minutes

The temperature of water should be at room temperature (270C)

11
12
 2. Sorting and Grading
Fruits are graded on the basis of their colour, size and weight and sorted for freeness
from damage/ diseases

At the sorting and grading table, trained workers wearing gloves sort out the
oversized and undersized fruits, immature/scarred/ blemished fruits, diseased/insect
damaged fruits and as well as fruits with sap injury (in mango) under quality
supervisor

The segregated fruits in the grader machine kept in plastic crates are removed at the
end each working shift from the process area and are distinctly labeled for disposal
•

13
Pre test

What is the basic difference between sorting and grading ?

14
 Difference between sorting and Grading

Sorting Grading

1. Undesirable type of fruits 1. Fruits and vegetables are

i.e. diseased, damaged, categorized according to
deformed are removed difference in their weight,
size, colour, maturity etc.

2. Done primarily to reduce 2. Done to fetch better price in

spread of infection to other the market.
fruits

15
 3. Waxing / Coating

It is the process of applying wax on the surface of commodity by

spraying, dip or immersion, brushing, fogging or foaming

Some fruits develop natural fruit wax on their surface at the time
of maturity. i.e. plum, apple, citrus, grapes etc.

Its role in reducing water loss fro the commodity and thus
reducing shriveling and weight loss

16
Advantage of Waxing

Improve appearance of fruit

Reduce moisture loss by 30-50% and retards wilting/ shriveling

Heals minor injuries

Protects fruits from minor infections

Provides modified atmosphere and increase shelf life

Acts a carrier for various chemicals etc

17
 Types of waxes

• Paraffin wax, carnauba wax, bee wax etc

• Examples of some commercial formulations: Tal-Prolong, Semper

Fresh for apple, Frutox, Waxol, Nipro fruit wax for apple, and
citrus, Ban seel for banana, Nu-coat flo for citrus, Brilloshine L
for apples, avocado, melons

18
 Pre-cooling
It is the prompt cooling of the commodity immediately after
harvest (generally within 24 hrs of harvest), to its safe storage
temperature, which aims at removal of field heat

There are different methods of pre cooling adopting different

medium of cooling such as cold air, water, ice, liquid nitrogen or
solid carbon dioxide or vacuum etc

19
Selection of appropriate pre cooling method for the removal of
heat depends on the following main factors

The temperature of the produce at harvest

The nature of the produce (highly respiring, slowly

respiring, surface/volume ratio)

The desired post harvest life of the produce

The economic value of the produce

20
 Methods of Pre cooling
Room cooling
This is the most common pre-cooling method
The produce in boxes, bulk containers or other types of
packages, is exposed to cold air in normal cold stores
Citrus crops
Mango
Sweet potato
Apples
Onion
Garlic

21
22
 Continued…
The rate at which heat can be transferred from the produce to the

air stream depends on

 Temperature difference between the produce and the cold air
 On the speed at which the air passes over the produce

23
 Continued…
The rate of cooling and cooling times are affected by:
 The size and shape of the containers
 Method of stacking within the room
Merits
 The produce may be cooled and stored in the same place there
by minimizing re- handling to separate storage rooms
Demerits
 Slow process
 Comparatively more space is required

24
 Forced air cooling

This is a modification of room cooling which allows cooling in

relatively shorter period of time (10 – 25% shorter) than the
time required for room cooling)
Cold air is circulated around boxes and through boxes and each
item within boxes or packages contacts the cold air
Many types of forced-air coolers can be designed to move cold
air pass the commodities-fan

25
 Continued…
After cooling, the produce should be transferred to separate
storage room or the velocity of air should be reduced.
Weight loss from the produce is important consideration in forced
air cooling If commodities like lettuce (high surface/volume) are
to be cooled
by this method, it would be essential to maintain high relative
humidity within the room to minimize the risk of weight loss and
desiccation.

26
 3. Hydro-cooling
Water is the heat transfer medium
which has greater capacity than air
The process is comparatively rapid
Water contacts to the surface of the produce
The equipment required is basically a refrigeration plant that
produces ice and water bath to contain iced water in which the
produce can be immersed
flooding, spraying

27
28
 Continued…
Merits:
The risk of weight loss is minimum
The produce is washed
Demerit:
Due to wet state of the produce, the immediate packing
and handling become difficult

29
 4. Cryogenic cooling
This uses the latent heat of evaporation of gas, usually liquid
nitrogen or solid carbon dioxide (dry ice)
These gases are extremely cold in these forms. The boiling
temperature of liquid nitrogen is – 196oC and that of CO2 -
78.5oC at 1 atmosphere pressure
Ability to maintain temp below freezing point of water and
makes it extremely useful in wide range of applications

30
 Continued…
Common applications of cryogenic cooling are in the
preservation of highly perishable commodities which are not
damaged by freezing like meat, fish
Transportation of food products, In food preparation

31
 Frozen food
Cryogenic gases are used in transportation of large masses of frozen food. When very
large quantities of food must be transported to regions like war zones, earthquake hit
regions, etc., they must be stored for a long time, so cryogenic food freezing is used.
Cryogenic food freezing is also helpful for large scale food processing industries.
Forward looking infrared (FLIR)
Many infra-red cameras require their detectors to be cryogenically cooled.
Blood banking
Certain rare blood groups are stored at low temperatures, such as -165 °C.

32
 5. Contact icing
Before the advent of modern pre-cooling techniques, contact
icing was used for pre-cooling produce and maintaining low
temperature during transit
Icing is particularly effective on dense packages (forced air
cooling) and it works well with commodities (broccoli)

33
 Continued…

Ice removes heat rapidly when first applied to produce

This method in now used as a supplement to other
forms of pre-cooling
For most vegetables the use of refrigerated storage facilities
may not be economical and justified
Ice must however be free of chemical…

34
 6. Ice-bank coolers
This is high humidity forced air (pressure) cooling system
Designed to minimize weight loss from commodities with
high surface/volume ratio
In this system the air is cooled by direct contact with water
chilled to 0.50C in a vertical cooling tower.
The air flow is either across the tower or up the tower (counter
flow), the latter being more effective.
The air leaves the tower at temperate close to water and almost
fully saturated. This is cooling and humidification process.
35
 7. Evaporative cooling
Is an appropriate, effective and inexpensive means of
providing low temp and high RH
Process involves misting of produce
Works best when RH of the air less than 65%
Produce should be picked during the coolest parts of the day
and kept in shade away from direct sun light

36
 8. Cooling with ambient air
For most vegetables, the use of refrigerated storage facilities is
may not be economical and justified.

An improvement in storage life and holding period can be

obtained by selective ventilation using out side air.

Principle of operation of air that is colder than the stack of

produce is used for ventilation.

37
 Continued…

A differential thermostat, which has two sensors one inside and

other out side, is used to activate fans whenever the difference
between the inside and outside temperatures reaches a certain set
value.
The same thermostat will switch off the fan when the difference
in temperature becomes zero.

38
 9. Vacuum cooling

It is an alternative method for rapid removal of field heat from

produce with large amount of free water.
Is effective on produce having a ratio of surface to volume
During Vacuum cooling process
Water to evaporate rapidly from the surface of the
produce and the process may cause wilting from water
loss if overdone

39
 Continued…
When the produce is subjected to a suitable vacuum (pressure below
atmospheric), some of the water is evaporated taking its heat of
vaporization from the produce and thereby cooling it
The cooling equipment has the following components:

Vacuum pump- to reduce the pressure

A condenser to remove the water vapour by converting
it back to water
A chamber capable of withstanding the heavy vacuum.

40
 Continued…

Produce with high surface/volume ratio is best suited for

vacuum cooling than those with low surface/ volume ratio and
with waxy cuticle

Reduction in temperature (5-5.5ºC ~6ºC)- 1% weight

41
 Continued…

The quantity of heat removed from the product is directly related to

the amount of water evaporated of the products surface.

The efficiency of vacuum cooling of the horticultural products was

proportional to the amount of moisture evaporated from the
product.

A product with a specific heat capacity of 1092 kJ/kg °C would

theoretically lose 1% moisture for each 6°C reduction in
temperature.
42
 Continued…

Vacuum cooling causes weight loss in the produce being cooled

due to the removal of moisture.
Temperature reductions average 5 to 5.5°C for each 1% of
weight loss, regardless of the product cooled.
For approximately every 10°C reduction in temperature a
weight loss of 1.7% was recorded.

This small weight loss is usually acceptable in the products that

are cooled by this technique.

43
 5. Chemical treatment

Various chemicals are applied to fruits and vegetables in order to

control postharvest diseases and pest infestations

Dipping

Cascade application

Electrostatic sprays

Dusting

44
 i) Dipping

The commodity is immersed in water containing appropriate

concentration of chemical which is toxic to the pathogen
However, the concentration of chemical should not be toxic to the
fruit/ vegetable and should not endanger public health
For improving the efficacy of the dip treatment and better surface
coating some wetting agents may also be added
The effectiveness of the fungicidal solution may also be enhanced
by hearting the water in which the fruit is being dipped
500 ppm of benomyl in water at 50-55 min, for 2 to 15 min is
effective for controlling anthracnose in mango without damaging
the fruit

45
 ii. Cascade application
Commodity is passed below a shower of diluted chemical
iii. Electrostatic sprays
Applying the chemical as a spray but producing very fine particles
and then charging them in an electrostatic sprayer so that they
readily stick to the commodity underneath them
The fine droplets of chemical solution have same charge and thus
they repel each other and are attracted towards earth during field
sprays
iv. Dusting
Active chemical is diluted with an inert powder i.e. talc for
uniform application and reduced wastage

46
v) Fumigation: Sulphur dioxide fumes are sued for controlling
postharvest diseases in grapes

vi) Chemical pads: Paper pads impregnated chemical are used for
wrapping the fruits and vegetables and control postharvest
diseases

47
 6. Curing

It is technique where the commodity is left in the field itself in a

heap under shade for few days

It is an effective operation to reduce water loss during storage

from hardy vegetables viz., onion, garlic, sweet potato etc

In case of onion curing is a drying process intended to dry off the

necks and 2-3 outer scales of the bulbs to prevent the loss of
moisture and the attack by decay during storage

48
However, in cool and moist climates, onions are cured with
artificial heat blown through a duct at 30oC

Onions can also be cured by tying the tops of the bulbs in bunches
and hanging them on a horizontal support of pole, wire etc. pole in
a well-ventilated and shaded place

Curing in shade improves bulb colour

The essential conditions during curing are heat (~ 30oC), good

ventilation and low humidity

49
 7. Irradiation

Irradiation is a treatment given to various fruits and vegetables to

control different postharvest diseases and disorders

But in most of the above cases, the technology of irradiation finds

a limited commercial application as either some cheaper and more
effective alternatives are available or the treatment leaves
undesirable effect on the produce and cause abnormal ripening

50
 8. Vapour heat treatment

This was developed to control infections of fruit flies in fruits

The treatment consists of stacking the fruits in boxes in a room
which is heated and humidified by injection of steam
The temperature and exposure time may be adjusted depending
upon the stage at which the fly is to be killed i.e. egg, larvae, pupa
or adult
The most difficult stage to control by VHT is larval stage as the
insect goes further into the fruit and away from the surface thus
requiring high temperatures for short time
Generally the treatment of citrus, papaya, mango or pineapples
may be given at 43o C in saturated air for 8 hrs followed by
maintaining the temperature for further 6 hrs

51
 9. Desapping

Desapping is done by holding the mango fruits upside down while cutting
the stalk of fruits

The stalks of mango fruits are cut very carefully to 0.5 to 1.0 cm by trained
workers by using a scissor with sharp long nose to avoid causing skin injury

For exports, the pedicel of the fruits is cut approximately at a length of 1 cm

from the fruit with the help of sharp scissors and fruits are kept up side
down in special knitted pallets, for two hours so that the latex flows out
from the fruit completely

Care should be taken that the latex drop does not fall on the fruit

52
53
6.3. Traditional and modern storage structures

6.3.1. Traditional storage structure

54
 Overview
Prompt storage extends the shelf life or marketable life of most
fresh fruits and vegetables
To obtain the desired environment, we need to control
temperature,
air circulation,
relative humidity and
atmosphere composition
Group of storage conditions or rooms
Traditional and
Modern.

55
 Traditional Storage methods
In situ
This method of storing fruits and vegetables involves delaying
the harvest until the crop is required
Demerits
Land is occupied for longer period
New crop is delayed
Quality may be affected

56
 Sand or coir
This storage technique is used to store potatoes for longer
periods of time, which involves covering the commodity under
ground with sand.

57
 Pits or trenches
Pits or trenches are dug at the edges of the field where the crop
has been grown.
Usually pits are placed at the highest point in the field, especially
in regions of high rainfall.
The pit or trench is lined with straw or other organic material and
filled with the crop to be stored especially hard vegetables like
potato, turnip, being stored,
then covered with a layer of organic material followed by a layer
of soil.
Holes are created with straw at the top to allow for air ventilation,
as lack of ventilation may cause problems with rotting of the crop

58
59
 Clamps

Traditional method for storing potatoes.

The width of the clamp is about 1 to 2.5 m.

The dimensions are marked out and the potatoes piled on the
ground in an elongated conical heap.

Sometimes straw is laid on the soil before the potatoes.

The central height of the heap depends on its angle of repose,

which is about one third the width of the clamp.

60
 Continued…

At the top, straw is bent over the ridge so that rain will tend to
run off the structure.
Straw thickness should be from 15-25 cm when compressed.
After two weeks, the clamp is covered with soil to a depth of 15-
20 cm, but this may vary depending on the climate.

61
62
 Cellars

Underground or partly underground rooms beneath a house

This location has good insulation, providing cooling in warm

ambient conditions and protection from excessively low
temperatures in cold climates.

Traditionally been used at domestic scale in Britain to store

apples, cabbages, onions, and potatoes during winter

63
 Continued…

64
 Continued…

65
 Continued…

66
 Barns

A barn is a farm building for sheltering processing, and storing

agricultural products animals and implements
Usually largest or most important structure on any particular farm
Smaller or minor agricultural buildings, sheds, or out buildings are
normally used to house smaller implements or farm activities.

67
 Air cooled stores
Simply insulated structure above ground or partly ground
Cooled by circulation of colder outside air
Air is circulated through the store by conventional or mechanical
means
through bottom in vent let and top out lets fitted with
dampers
When the temperature of the produce is above the desired
level,
and if the temperature of outside air is lower, Fans may be
installed with differential thermostat.

68
69
 Continued…

Air cooled stores are cheap to construct and to operate

widely used for the storage of potato and sweet potato, both of
which need relatively high storage temperature to avoid
accumulation of sugar and chilling injury respectively.

70
 Night ventilation

In hot climates, the variation between the day and night

temperature can be used to keep store cool.
The storage room should be well insulated when the crop is placed
inside.
A fan is built in to store room.
Fan is switched on when the outside temperature at night becomes

lower than the temperature within.

71
 Natural ventilation of garlic

72
 Continued…

Fan is switched off when the temperature equalize.

The fan is controlled by a differential thermostat which
constantly compares the outside air temperature with internal
storage temperature.
This method is used to store bulk onions.

73
 Ice-refrigeration

An advancement on air cooled storage by using natural ice as

refrigerant
The lower temperature obtained enables longer storage of meat
and other perishable foods including horticultural produce
Generally in north America, and North and Central Europe ice
was harvested in the winter from frozen lakes and ponds and
stored in insulated “ice-houses”

74
 Continued…
The melting of 1kg of ice absorbs 325 k. joules of heat.
Considerable bulk of ice needed and disposal of melt water are
disadvantages.
The introduction of small ice-box or ice-chest was a great advance
in the domestic and small scale commercial preservation of
perishable food stuffs.

75
 Evaporative cooling

When water evaporates from liquid phase in to vapor phase

energy is required. This principle is used in cool store
The air is introduced in store room through a pad of water
The degree of cooling depends on the original humidity of the air
and the efficiency of evaporating surface.
If the ambient air has low humidity and is humidified to around
100%, then a large reduction in temperature will be achieved.
This can provide cool moist conditions during storage.

76
 Zero Energy cool chamber

Based on the principles of direct evaporative cooling

low cost cooling technology
 does not require any electricity or power to operate and
 all the materials required to make the cool chamber are
available easily and cheaply
 can be installed at any site by even an unskilled person
 does not require any specialized skill
 Most of the raw materials are re-usable

77
 Raw materials required for the construction of cool
chamber
• bricks,
• riverbed sand,
• bamboo,
• materials which have water holding capacity
– any plant dry materials
– gunny cloth or
– jute cloth etc.
• water

78
 Design and construction

The floor of the storage space is made with a single layer of

bricks.
The side walls are made with a double layer of bricks leaving
approximately 3” space between the bricks.
The cavity between the bricks is filled with riverbed sand.
The top of the storage space is covered with any plant dry material
having water holding capacity in a bamboo frame structure

79
80
 Continued…

Site selection
– should be constructed under a shed with a lot of
aeration
– elevated place so that it is not affected by water
logging or flood
– should be close to the source of water

81
 Continued…

Advantages
Avoid distress sale of fresh horticultural produce
Better marketability of fresh horticultural produce than
ambient
Environment friendly storage system with no pollution

82
 Operations (after construction)
The chamber is made completely wet by sprinkling water till
they are saturated
Sprinkling of water daily, once in the morning and once in the
evening
 enough to maintain the required temperature and humidity
 Water should be sprinkled carefully in order
to prevent flowing out of sand from the cavity of the walls
and also
to avoid direct contact of water with stored fruits and
vegetables
Fruits and vegetables are placed in crates or in suitable baskets
 to avoid crushing and direct contact with wet bricks

83
 Precautions

Use clean, unbroken and uniform bricks

Sand should be clean
Top cover
 No gap
 Easy opening and closing
Chamber should be saturated with water twice a day without fail
The chamber should not receive any direct sun rays and must be
exposed to a lot of aeration

84
 Continued…
The inside portion of the cool chamber should be kept clean
and free from any rotten plant materials
Cool chamber provides ideal condition for insects, pests and
other small animals to live and breed
Advisable to disinfect the cool chamber periodically
 spraying or sprinkling suitable disinfectants such as
chlorine water or
bleaching powder or
sulfur fumigation

85
 Mechanical Refrigeration

86
Pre Test

1. What is refrigeration?

____________________

87
 Definition

Refrigeration
the art of producing cold
is the process of removing heat from an enclosed
space, to lower its temperature
Cold is consequently not "made" but is the result of
heat taken away.

88
 History

Previously chief source of cooling was the employment of ice,

obtained from natural source

The father of modern refrigeration an Australian James Harrison.

By 1851 he had designed and built the first ice making machine
in the world

The general principles of Harrison's design remain virtually

unchanged in modern refrigeration machines.

89
 Basic principle of refrigeration
“Heat pump" principle
A heat pump is a device that diverts heat from one location at a lower
temperature to another location at a higher temperature using a high-
temperature heat source.
A gas, known as refrigerant or coolant, is compressed to
liquid and then expanded back to gas within a closed system
The heat of the commodity is taken out and utilized in this
system and lower temperature is maintained
This works in cyclic order which is called refrigeration cycle.

90
 Refrigerants
Chemical used in a cooling mechanism, such as an air conditioner,
as the heat carrier which changes from gas to liquid and the back to
gas in the refrigeration cycle.
Various compounds of
fluorine,
hydrogen and
carbon,.
So called halogenated hydrocarbons
Each refrigerant is designated by a refrigerant number.
The common categories are the following
CFC e.g. CFE R - 12 (Freon 12)
HCFC
HFC e.g. HFC - R 134 a
91
 1. CFC
Are organic compounds
Are safe, non toxic, non flammable alternatives to dangerous
subs
Are highly stable compounds
Used as refrigerants in air conditioner, cleaning agent
Are now recognized as harmful chemical
By break down of ozone layer

92
 2. HCFCs
Are man made compounds
Are energy efficient, low in toxicity and can be used safely
Are less stable in the atmosphere
Used for cold store warehouse, refrigeration transport
Have an ozone depletion potential less than 0.2

93
 3. HFC
Is a compounds consisting
Are non-flammable, safe, easy to use, energy efficient in the
correct application
Are non ozone depleting refrigerants
Can be used as direct replacements for CFCs and HCFCs in
existing equipments

94
 Some characteristics of
Because of the effect ofrefrigerants
chlorides on the environment new
generation of refrigerants were developed, these are the HFC
groups e.g. R134 a.
Refrigerants have global warming potential.
They are non-toxic and do not have bad smell
They are not inflammable
They do not corrode metal parts (adverse effects)
They have generally low boiling point.
Each refrigerant has its own temp/pressure relationship and heat
carrying capacity
95
 Choice among refrigerants

Cost of refrigeration

froes are more expensive than ammonia.

Compatibility

ammonia can not be used with metal that contain

copper.
Toxicity

ammonia even at low concentration can cause injury

to fruits and vegetables.
96
Pre test
1. Mention basic components of refrigeration
cycle.
___________________________
2. Point out additional components of
refrigeration cycle.
_______________________

97
 Components of Refrigeration
Cyclecycle are
The Basic components of refrigeration
Compressor
Condenser
Expansion valve and
Evaporator

98
 The Refrigeration Cycle
Discharge line

Condenser Receiver

High pressure

Compressor Expansion
Valve
Low pressure

Evaporator
Suction line

99
 Function of Basic components
Compressor:
pumps and compresses the refrigerant through the
closed system.
the heart of the system.
raises the pressure of the refrigerant vapor and
delivers it to the condenser.
Condenser:
the vapor cools and is condensed into a liquid.
During the change of state from vapor to liquid heat
is given up.

100
 Continued…
Expansion valve:
performs two function:
it reduces the pressure and temperature of the refrigerant
received from the condenser as per the requirements of
the refrigeration system, and
regulates the flow of the refrigerant as per the load on the
evaporator.
Evaporator:
the liquid refrigerant evaporates at a lower
temperature under the reduced pressure.
also called a cooler or freezer.
 The vapor is then returned from the evaporator to the
compressor to be reused continuously
101
 Additional Components
In addition to the basic circuit, other devices or techniques are
fitted to improve performance.
Liquid receiver
Cut off valve
Defrosting

 Air circulation fans

102
 Functions of the additional
Liquid receiver: components
holds the liquefied refrigerant and acts as a reservoir to
even the flow fluctuations caused by the expansion
valve adjusting.
Cut-off valve:
needed to stop the flow of the refrigerant within the
system.
It is connected with a thermostat and thermometer
positioned at appropriate locations within the cold
room.
103
 Continued…

Defrosting:
Removal of ice crystals from the cooler
Ice crystal forms when
store temperature below 20C and
during the initial cooling period,
the water vapor condensing on the cooler freezes to form
layer of ice crystals.
reduce the cooler's capacity to remove heat,
increase its resistance to air flow. For efficient operation,
it is essential to ensure only a limited amount of ice is
allowed to form.
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Pre Test
1. Mention different methods of defrosting.
_________________________

105
 The principal methods of
Electric defrosting: defrosting
involves the incorporation of electric heating
elements in the cooling coil.
suitable for all cooling systems

106
 Continued…

Reverse cycle defrosting:

the direction of circulation of the refrigerant is
changed by means of a reversing valve.
the functions of the condenser and the evaporator are
reversed,
heat being drawn from the outside atmosphere and
transferred into the store cooler.

107
 Continued…
Air defrosting or off cycle defrosting:
is the simplest and cheapest method of defrosting
the store air is allowed to circulate over the cooler
during the period the compressor is off
It is applicable when the store temperature is above
20 C

108
 Continued…

Air circulation fans:

To transfer the heat from the produce in the store to
the cooling coil,
During the initial cooling phase, relatively high air
circulation rate is required
– to ensure rapid transfer of heat from the produce to the
cooling coil
However, once the produce is cooled, the air flow
rate should be reduced
– to minimize weight loss from the stored produce
109
 Systems of cooling
Direct expansion system
 the removal of heat from the circulating air in a cool room by the
evaporator coils
 Air movement is the main agent for the transfer of heat from the
interior of the store to the cooling coil.
 The surface temperature of the evaporator coil must be lower than
that of the produce
• to ensure that the heat from all sources in a cool room is
removed and the produce remains at a constant temperature
 This temperature gradient is accompanied by a "vapor pressure
deficit (vpd) between the produce and the evaporator coil.
• enhances water loss from the produce.
• problem of this method
110
 Continued…

Indirect expansion system

The room air is cooled and humidified by passing it
through a shower of cold water
that has been cooled by mechanical refrigeration.
The system can provide air at 1-2oC and RH > 98%.
Provides better storage condition for produce with
high respiration rates
• such as leafy vegetables and cut flowers

111
 Design and Construction of Cool
Stores
A cool store is a thermally insulated box, with doors and interior
cooling arrangement.
Cool stores for fruits and vegetables have special requirements
in comparison with other stores.
A high cooling capacity
close control of temperature
a relative humidity of 90 to 95%

112
 Features of Modern Cool Stores
Modern cool rooms are
either sandwich panel construction with polystyrene
foam slabs as the insulation in the prefabricated panel
or polyurethane is applied to the inner faces of the
structure.
The skins on the outside of the insulation are of metal, commonly
Aluminum or Zinc coated steel or waterproof-p1 wood.
Floors are constructed or reinforced concrete capable of carrying
point loads from fork lifts as well as stacking loads.
113
 Design of a Modern Cool
Store

114
 Continued..
Cooled air is generally supplied by forced coolers consisting of
framed, closely spaced tinned evaporator coils fitted with fans
circulate the air over the coils.
Some means of defrosting the coil is also required when storage
temperature are low and the coil surface operates at temperature
below 00C

115