Zero energy cool chamber

SUBMITTED BY-
GARIMA TEWARI
ID. 44441
SUBMITTED TO-
PRATIBHA MAM
S.K.MAURYA SIR
INTRODUCTION
 In India quality deterioration of horticultural produce takes
place immediately after harvest due to lack of on-farm storage
 Spoilage of fresh fruits and vegetables is a serious problem
 Cool storage can prolong the life of fresh produce, but
refrigeration equipment is expensive to buy, run and maintain
involving large initial capital investment.
 Considering acute energy crisis and lack of cool storage facility
efforts made to develop low cost/low energy cool chambers
Contributor: Dr. S. K. Roy
DIRECTORTATE OF
HORTICULTURE ORISSA
 An Indian institute has developed technology for zero energy
cool chamber an alternative of common refrigerator. (Low cost
environment friendly Pusa Zero Energy Cool Chambers)
 This is an on-farm storage chamber, for fresh fruits,
vegetables and flowers extends their marketability.
 Spoilage of fruits and vegetables can be controlled by
reducing the storage temperature.
Zero energy cool chambers stay 10- 15° C cooler
than the outside temperature and maintain about
90 percent relative humidity.
DEPARTMENT OF SCIENCE N
TECHNOLOGY
FICCI GOVT. OF INDIA
Construction
Contributor: Dr. S. K. Roy
Principle
 Based on the principles of Direct evaporative cooling.
 Cooling effect obtained by evaporation of water and faster
the evaporation, greater is the cooling.
 Cool temperatures stew respiration process, allowing fresh
produce for longer time and avoid spoilage.
REF:BY SUNIEL PAREEK AND
ICAR
EVAPORATIVE COOLING
 Water evaporates into air raising its humidity and same time cooling the
bed. Efficiency depends on humidity of the surrounding air. Very dry, low
humidity air can absorb a lot of moisture so considerable cooling occurs.
CONSTRUCTION
 The zero energy cool chamber can be constructed easily with
materials like brick, sand, bamboo, khashkhas/straw,
gunny bag etc.
 It is most effective during the dry season
 The materials primarily used in constructing these chambers
i.e. bricks and sand fortunately both has great capacity to
absorb and/or retain water which evaporates slowly and
steadily depending on the atmospheric temperature and
humidity resulting in cooling.
DEPARTMENT OF SCIENCE N
TECHNOLOGY
FICCI GOVT. OF INDIA
Selection of Place
 Site having natural air flow.
 It should be made a shaded place, well ventilated and away
from direct sunlight.
 Construct the chamber in an elevated place to avoid water
logging.
 Easy to build out of locally available materials, such as
brick, sand, bamboo, straw, and gunny bags
DIRECTORATE OF
HORTICULTURE,ORISSA
IDEAL
ZERO ENERGY COOLING CHAMBER
Amity Science, Technology &
Innovation Foundation
Zero energy cool chamber
 Select an upland having a nearby source of water supply
 Make floor with brick 165 cm x 115 cm
DEPARTMENT OF SCIENCE N
TECHNOLOGY
FICCI GOVT. OF INDIA
 Erect a double wall 70 cm high, leaving a cavity 7.5 cm wide
between the two walls.
 Drench the chamber with water and Soak fine river bed sand
with water
DEPARTMENT OF SCIENCE N
TECHNOLOGY
FICCI GOVT. OF INDIA
 Fill 7.5 cm cavity between the double wall with this wet sand
 Make a frame of top cover with bamboo,sirki, straw, or dry
grass (165 cm x 115 cm) frame.
DEPARTMENT OF SCIENCE N
TECHNOLOGY
FICCI GOVT. OF INDIA
 The cavity between the walls is filled with sand and the bricks
and sand are kept saturated with water.
 During hot summer months in India , this chamber is reported
to maintain an inside temperature between 15 and 18 °C (59 and
65 °F) and a relative humidity of about 95%.
 ZEROENERGY
COOLING
CHAMBER
Zero energy cool chamber
Zero energy cool chamber
 Build a thatched-roof shed over the chamber to shield
the chamber from direct sun and rain.
DEPARTMENT OF SCIENCE N
TECHNOLOGY
FICCI GOVT. OF INDIA
Zero energy cool chamber
 Make shed over the chamber in order to protect it from direct sun
or rain.
 Keep the sand, bricks and top cover of the chamber wet with water.
 Water twice daily in order to achieve desired temperature and
relative humidity or fix a drip system with plastic pipes and micro
tubes connected to an overhead water source.
 Store the fruits and vegetables in this chamber by keeping in
perforated plastic crates
 Cover these crates with a thin polyethylene sheet
 The cool chamber should be reinstalled once in 3 years with new
bricks utilizing the old bricks for other purposes.
 Do not use bamboo, wood, or fiberboard boxes because these will
be damaged by moisture.
DEPAATMENT OF SCIENCE N
TECHNOLOGY
FICCI GOVT. OF INDIA
REQUIREMENTS
Zero energy cool chamber
Zero energy cool chamber
ICAR:PHOTO GALLERY
Advantages
 Better marketability.
 Retain nutritive value.
 Environment friendly storage system with no
pollution.
 Can be constructed by an unskilled person .
 No mechanical or electrical energy is needed.
 Allows small farmers to store produce for a few days
and thus avoid costly rush selling and distress sale.
 Ideal for household storage.
 Reduces losses and thus pays for itself in a short time.
 Useful for temporary storage of curd, milk, and
cooked food.
 Can also be used for mushroom cultivation, storage of
biofertilisers. Contributor: Dr. S. K. Roy and
DIRECTORATE OF
HORTICULTURE,ORISSA
Disadvantages
 Requires a significant capital investment.
 Operation relies on a reliable source of water throughout the
year.
Contributor: Dr. S. K. Roy
Precautions
 Site in a place where breezes blows.
 Build on an elevated site to avoid water logging.
 Use clean, unbroken bricks with good porosity.
 Always keep the bricks,top cover and sand saturated with
water.
 Prevent water drops coming in contact with stored material.
 Keep the chamber clean and disinfect the chamber
periodically with permitted insecticide/ fungicide/ chemical, to
protect from fungus, insect/ pests, reptiles etc.
 Construct under a thatch to avoid direct exposure to sun light.
DIRECTORATE OF
HORTICULTURE,,ORISSA
Shelf life of fruits and vegetables in
zero- energy cool chamber
CONTRIBUTOR: S.K. ROY
Cost of cool chamber
Prof. Susanta K. Roy Professor
Emeritus
Total Budget Outlay : Total 1020 Nos. of Structure @ Rs.4,000/-
comes to Rs.40,80,000/- which will be given in 50% subsidy to
farmers it comes to 20,40,000/- /-
100 Kg Capacity Chamber
Areas of Application
 Short term storage of fresh vegetables, fruits and flowers
 Growing of white button mushroom
 Ripening of tomato and banana
 Plant propagation
 Storage of processed fruit products
DIRECTORATE OF
HORTICULTURE,ORISSA
Zero energy cool chamber
Zero energy cool chamber
Zero energy cool chamber
SCOPE OF COOL CHAMBER
• Proposed cool chamber can be installed in different places of handling
• At present fruits and vegetables are handled in open shed the freshness is
prone to considerable deterioration.
• It is suggested that a battery of commercial size cool chambers can be
installed in wholesale markets.
• Units can be installed in two rows with a corridor in between.
• Fruits and vegetables stored temporarily in the cool chamber units before
the transaction can retain freshness and quality.
Prof. Susanta K. Roy Professor
Emeritus
SOMETHING MORE..
National Horticulture Board is giving
100% grant in aid for the benefit of the
farmer
Technology Vision 2020 has identified it
as a low cost storage technology for
2020.
Zero energy cool chamber
Zero energy cool chamber
Zero energy cool chamber
TABLE
Prof. Susanta K. Roy Professor Emeritus
Prof. Susanta K. Roy Professor
Emeritus
Prof. Susanta K. Roy Professor
Emeritus
Zero energy cool chamber
Zero energy cool chamber
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Zero energy cool chamber

  • 1. SUBMITTED BY- GARIMA TEWARI ID. 44441 SUBMITTED TO- PRATIBHA MAM S.K.MAURYA SIR
  • 2. INTRODUCTION  In India quality deterioration of horticultural produce takes place immediately after harvest due to lack of on-farm storage  Spoilage of fresh fruits and vegetables is a serious problem  Cool storage can prolong the life of fresh produce, but refrigeration equipment is expensive to buy, run and maintain involving large initial capital investment.  Considering acute energy crisis and lack of cool storage facility efforts made to develop low cost/low energy cool chambers Contributor: Dr. S. K. Roy
  • 4.  An Indian institute has developed technology for zero energy cool chamber an alternative of common refrigerator. (Low cost environment friendly Pusa Zero Energy Cool Chambers)  This is an on-farm storage chamber, for fresh fruits, vegetables and flowers extends their marketability.  Spoilage of fruits and vegetables can be controlled by reducing the storage temperature. Zero energy cool chambers stay 10- 15° C cooler than the outside temperature and maintain about 90 percent relative humidity. DEPARTMENT OF SCIENCE N TECHNOLOGY FICCI GOVT. OF INDIA
  • 6. Principle  Based on the principles of Direct evaporative cooling.  Cooling effect obtained by evaporation of water and faster the evaporation, greater is the cooling.  Cool temperatures stew respiration process, allowing fresh produce for longer time and avoid spoilage. REF:BY SUNIEL PAREEK AND ICAR
  • 7. EVAPORATIVE COOLING  Water evaporates into air raising its humidity and same time cooling the bed. Efficiency depends on humidity of the surrounding air. Very dry, low humidity air can absorb a lot of moisture so considerable cooling occurs.
  • 8. CONSTRUCTION  The zero energy cool chamber can be constructed easily with materials like brick, sand, bamboo, khashkhas/straw, gunny bag etc.  It is most effective during the dry season  The materials primarily used in constructing these chambers i.e. bricks and sand fortunately both has great capacity to absorb and/or retain water which evaporates slowly and steadily depending on the atmospheric temperature and humidity resulting in cooling. DEPARTMENT OF SCIENCE N TECHNOLOGY FICCI GOVT. OF INDIA
  • 9. Selection of Place  Site having natural air flow.  It should be made a shaded place, well ventilated and away from direct sunlight.  Construct the chamber in an elevated place to avoid water logging.  Easy to build out of locally available materials, such as brick, sand, bamboo, straw, and gunny bags DIRECTORATE OF HORTICULTURE,ORISSA
  • 10. IDEAL ZERO ENERGY COOLING CHAMBER Amity Science, Technology & Innovation Foundation
  • 12.  Select an upland having a nearby source of water supply  Make floor with brick 165 cm x 115 cm DEPARTMENT OF SCIENCE N TECHNOLOGY FICCI GOVT. OF INDIA
  • 13.  Erect a double wall 70 cm high, leaving a cavity 7.5 cm wide between the two walls.
  • 14.  Drench the chamber with water and Soak fine river bed sand with water DEPARTMENT OF SCIENCE N TECHNOLOGY FICCI GOVT. OF INDIA
  • 15.  Fill 7.5 cm cavity between the double wall with this wet sand
  • 16.  Make a frame of top cover with bamboo,sirki, straw, or dry grass (165 cm x 115 cm) frame. DEPARTMENT OF SCIENCE N TECHNOLOGY FICCI GOVT. OF INDIA
  • 17.  The cavity between the walls is filled with sand and the bricks and sand are kept saturated with water.  During hot summer months in India , this chamber is reported to maintain an inside temperature between 15 and 18 °C (59 and 65 °F) and a relative humidity of about 95%.
  • 21.  Build a thatched-roof shed over the chamber to shield the chamber from direct sun and rain. DEPARTMENT OF SCIENCE N TECHNOLOGY FICCI GOVT. OF INDIA
  • 23.  Make shed over the chamber in order to protect it from direct sun or rain.  Keep the sand, bricks and top cover of the chamber wet with water.  Water twice daily in order to achieve desired temperature and relative humidity or fix a drip system with plastic pipes and micro tubes connected to an overhead water source.  Store the fruits and vegetables in this chamber by keeping in perforated plastic crates  Cover these crates with a thin polyethylene sheet  The cool chamber should be reinstalled once in 3 years with new bricks utilizing the old bricks for other purposes.  Do not use bamboo, wood, or fiberboard boxes because these will be damaged by moisture. DEPAATMENT OF SCIENCE N TECHNOLOGY FICCI GOVT. OF INDIA REQUIREMENTS
  • 27. Advantages  Better marketability.  Retain nutritive value.  Environment friendly storage system with no pollution.  Can be constructed by an unskilled person .  No mechanical or electrical energy is needed.  Allows small farmers to store produce for a few days and thus avoid costly rush selling and distress sale.  Ideal for household storage.  Reduces losses and thus pays for itself in a short time.  Useful for temporary storage of curd, milk, and cooked food.  Can also be used for mushroom cultivation, storage of biofertilisers. Contributor: Dr. S. K. Roy and DIRECTORATE OF HORTICULTURE,ORISSA
  • 28. Disadvantages  Requires a significant capital investment.  Operation relies on a reliable source of water throughout the year. Contributor: Dr. S. K. Roy
  • 29. Precautions  Site in a place where breezes blows.  Build on an elevated site to avoid water logging.  Use clean, unbroken bricks with good porosity.  Always keep the bricks,top cover and sand saturated with water.  Prevent water drops coming in contact with stored material.  Keep the chamber clean and disinfect the chamber periodically with permitted insecticide/ fungicide/ chemical, to protect from fungus, insect/ pests, reptiles etc.  Construct under a thatch to avoid direct exposure to sun light. DIRECTORATE OF HORTICULTURE,,ORISSA
  • 30. Shelf life of fruits and vegetables in zero- energy cool chamber CONTRIBUTOR: S.K. ROY
  • 31. Cost of cool chamber Prof. Susanta K. Roy Professor Emeritus Total Budget Outlay : Total 1020 Nos. of Structure @ Rs.4,000/- comes to Rs.40,80,000/- which will be given in 50% subsidy to farmers it comes to 20,40,000/- /- 100 Kg Capacity Chamber
  • 32. Areas of Application  Short term storage of fresh vegetables, fruits and flowers  Growing of white button mushroom  Ripening of tomato and banana  Plant propagation  Storage of processed fruit products
  • 37. SCOPE OF COOL CHAMBER • Proposed cool chamber can be installed in different places of handling • At present fruits and vegetables are handled in open shed the freshness is prone to considerable deterioration. • It is suggested that a battery of commercial size cool chambers can be installed in wholesale markets. • Units can be installed in two rows with a corridor in between. • Fruits and vegetables stored temporarily in the cool chamber units before the transaction can retain freshness and quality. Prof. Susanta K. Roy Professor Emeritus
  • 38. SOMETHING MORE.. National Horticulture Board is giving 100% grant in aid for the benefit of the farmer Technology Vision 2020 has identified it as a low cost storage technology for 2020.
  • 42. TABLE
  • 43. Prof. Susanta K. Roy Professor Emeritus
  • 44. Prof. Susanta K. Roy Professor Emeritus
  • 45. Prof. Susanta K. Roy Professor Emeritus