1 SOFTWARE FOR DESIGN OF COLD STORAGE FOR FRUITS AND VEGETABLES Paper No. CSBE RAJARAMMANNA NITHYA Dr. ALAGUSUNDARAM July14,

2 Outline… Introduction Objectives Background Methodology Result & Conclusion 2

3 Introduction India is an “Agricultural Country” Second largest producer of Fruits and Vegetables Only 2%is processed commercially 20-50% Post harvest losses 3

4 Introduction What should be done? Proper preservation methods (a) Reducing the rate of respiration (b) Preservatives (c) Control/Modified atmosphere storage (d) Cold Storage 4

5 Cold storage in India 3443 cold storages in India MT capacity India produces 32 MT fruits & 71 MT vegetables 5

6 Objectives To develop a software for the technical design of a cold storage for fruits and vegetables To calculate total cooling load and cost economics of cold storage 6

7 Background Working of Cold Storage Water requirement Electricity Labor Transportation 7

8 Source: 8 Apple Working of Cold Storage

9 Methodology Development of Software Visual basic 6.0 User friendly No chance of mystification 9

10 Cooling Load Striking a balance between heat gain and heat remove Four major source of heat gain (a) Building (b) Field load (c) Respiration (d) Service load 10

11 (a) Heat transfer through wall, ceilings and floor kJ/s Where: A = Area of the wall, ceiling, and floor (m2) U = Over all heat transfer coefficient kJ /s m2 K Ti = Internal temperature (C) To = External temperature (C) 11

12 kJ /s Where: Q = Rate of heat transfer (kJ /d) Cp = Specific heat of the product (J /kg K) t = Chilling time (d) m = Mass of the product (kg) Tz = Desired final product temperature ( o C) Tj = Entering product temperature ( o C) (b) Heat gain from product 12

13 (c) Heat given out by bulb Q = Number of bulbs * W * (UF) * (AF) kJ/s Where: UF = Use factor is 0.5 for industries AF = Allowance factor is 1.25 for fluorescent tubes W = Wattage of bulb used, i.e., 65 W 13

14 (d) Heat generated by labour working kJ/s Where: n = Number of people working in cold storage SHG = Sensible heat gain per person, 1500 kJ 14

15 (e) Heat given out by the power equipments 15

16 Total refrigeration required 1 Ton of refrigeration = 3.5 kJ /s 16

Working of Software

20 Constants used 1 ton of refrigeration removes 3.5 kJ of heat per second Ammonia (NH3) is the only refrigerant taken Ammonia R40 is selected 1 ton of refrigeration = 0.97 Hp (R40 ammonia) 20

21 Result Total cooling load Heat emitted by the products Heat transfer through walls, roofs and floors Heat emitted by light, labour, and lift Total electric charge per day Number of labours needed Amount of ammonia utilized Final cost of civil and electrical works Total income and expense per day Pay back period in years 21

22 Conclusion Can get idea about design, construction & cost economics Accurate and reliable cooling load and cost calculation Need not entirely depend on construction and design engineers 22

23 Limitations Can hold only 50 t Fruits (apple, orange, banana, pineapple, and grape) Vegetables (tomato, potato, cabbage, carrot, and onion) Ammonia R40 is the only coolant used in this design. 23

INDIAN COUNCIL OF AGRICULTURAL RESEARCH SHANMUGANATHAN COLD STORAGE, TRICHY, TAMIL NADU, INDIA DR. DIGVIR S JAYAS, UNIVERSITY OF MANITOBA 24 Acknowledgements 24

THANK YOU… 25