International Journal of Agricultural Engineering

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Effect of Evaporative Cooling on Storage of Vegetables


Affiliations
1 Department of Farm Structures, College of Agricultural Engineering and Technology, Dr. B.S. Konkan Krishi Vidyapeeth Dapoli, Ratnagiri M.S., India
     

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The cooling efficiency of the evaporative cooling chamber was found to be 65.41%, 56.14% and 89.94% for month of September, October and November, respectively. The average yellowness index before and after storage of okra was 33.97 and 44.95, respectively and for snake gourd before and after storage was 40.46 and 32.17, respectively. The hardness of okra before storage was 1060g and after storage was 811.6g. The hardness for snake gourd before storage and after storage was 1626.6g and 838.3g respectively. Shelf life was increased by four days and six days of okra and snake gourd, respectively in evaporative cooling chamber as compared to ambient environment.

Keywords

Evaporative Cooling Structure, Cooling Efficiency, Shelf Life, Yellowness Index
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  • Effect of Evaporative Cooling on Storage of Vegetables

Abstract Views: 265  |  PDF Views: 0

Authors

S. K. Jain
Department of Farm Structures, College of Agricultural Engineering and Technology, Dr. B.S. Konkan Krishi Vidyapeeth Dapoli, Ratnagiri M.S., India
P. P. Chavan
Department of Farm Structures, College of Agricultural Engineering and Technology, Dr. B.S. Konkan Krishi Vidyapeeth Dapoli, Ratnagiri M.S., India
V. P. Khedekar
Department of Farm Structures, College of Agricultural Engineering and Technology, Dr. B.S. Konkan Krishi Vidyapeeth Dapoli, Ratnagiri M.S., India

Abstract


The cooling efficiency of the evaporative cooling chamber was found to be 65.41%, 56.14% and 89.94% for month of September, October and November, respectively. The average yellowness index before and after storage of okra was 33.97 and 44.95, respectively and for snake gourd before and after storage was 40.46 and 32.17, respectively. The hardness of okra before storage was 1060g and after storage was 811.6g. The hardness for snake gourd before storage and after storage was 1626.6g and 838.3g respectively. Shelf life was increased by four days and six days of okra and snake gourd, respectively in evaporative cooling chamber as compared to ambient environment.

Keywords


Evaporative Cooling Structure, Cooling Efficiency, Shelf Life, Yellowness Index