Evaluation of a new heat transfer and evaporative design for a zero energy storage structure

Islam, Md. Parvez; Morimoto, Takeshi

doi:10.1016/j.solener.2015.06.006

Cited by 15 publications

(14 citation statements)

References 19 publications

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“…Some studies on constructing and applying ZECC have been conducted. Islam and Morimoto [3][4][5] have developed a ZECC consisting of a brick wall cooler and a storage container coated with antimicrobials. In this study, the ZECC can maintain relatively low inside temperature and high relative humidity as compared with outside temperature and relative humidity.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of temperature and relative humidity on two types of zero energy cool chamber (ZECC) in South Sulawesi, Indonesia

Dirpan

Sapsal

Muhammad³

et al. 2017

IOP Conf. Ser.: Earth Environ. Sci.

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Section: Introductionmentioning

confidence: 99%

Evaluation of temperature and relative humidity on two types of zero energy cool chamber (ZECC) in South Sulawesi, Indonesia

Dirpan

Sapsal

Muhammad³

et al. 2017

IOP Conf. Ser.: Earth Environ. Sci.

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“…Islam and Morimoto [6] Revealed that the continuous higher relative humidity and lower inside temperature of evaporative coolers offered unique advantage in maintaining the firmness of fruit and vegetables by lowering ethylene production and thus decreasing postharvest weight loss and other metabolic processes.…”

Section: Postharvest Loss In Weightmentioning

confidence: 99%

“…Various reports [4,6,7] and [8] indicated that evaporative coolers have proved useful for shortterm, on-farm storage of fruits and vegetables. Ubani and Okonkwo [4] reported that eggplants stored in evaporative cooler baskets had a shelf life of seven days without spoilage while the control fruits at ambient had shriveled and changed colour within the same period.…”

Section: Introductionmentioning

confidence: 99%

“…Ubani and Okonkwo [4] reported that eggplants stored in evaporative cooler baskets had a shelf life of seven days without spoilage while the control fruits at ambient had shriveled and changed colour within the same period. Islam and Morimoto [6] reported that the shelf life of eggplant inside the evaporative cooler increased from four to nine days. Ogbuagu, et al [7] observed that their evaporative cooler was able to preserve eggplant for ten days.…”

Section: Introductionmentioning

confidence: 99%

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Quality Evaluation of African Eggplant Stored in Evaporative Coolers

Balogun

Ariahu

2020

AFSJ

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Postharvest cooling of fresh produce is essential to delivering high quality produce to the consumer. African eggplants are chilling sensitive at temperatures below 10°C, there is need to store them at higher temperatures because of their tropical nature. Evaporative coolers suitable for tropical fruits storage were therefore designed and constructed. Essentially, the evaporative coolers comprised of double burnt-brick walls (1.29 × 2.55× 2.56) m external and (1.13 × 1.27 × 2.08) m internal (L × W × H). A study was conducted to evaluate the physicochemical, microbial and sensory parameters of African eggplant stored in two evaporative coolers- aluminum-cladded burnt-clay-brick evaporative cooler (ABBEC) and non-cladded burnt-clay-brick evaporative cooler (NBBEC). Weight loss, total soluble solids, total titratable acidity, beta carotene content, ascorbic acid content, pH and microbial load were assessed during storage. Metabolic rates of African eggplant were highest at ambient storage, intermediate in NBBEC with the least value in ABBEC. Beta carotene, ascorbic acid and acidity decreased while total soluble solids, pH and microbial load increased during storage of African eggplant. The evaporative coolers reduced the storage temperature and increased the relative humidity within normal level of storage thereby extending the shelf life of eggplant from ten days at ambient to twenty-one days in ABBEC storage condition. ABBEC storage is therefore recommended for stop gap extension of shelf lives of fresh produce.

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“…2 a, b, c) is as follows: when the dry surface of the heat exchanging wall is in contact with air, the opposite wet surface of the same heat exchanging wall absorbs heat from the dry side and then transfers it to the evaporative medium [8]. As a result, the water molecules in the wet evaporative medium release this heat to the environment through evaporation, and therefore cool the dry side (Fig.…”

Section: Working Principle Of the Hecsmentioning

confidence: 99%

Performance of Mathematical System Identification in Modeling of Hybrid Evaporative Cooling System

Islam¹,

Morimoto²

2015

IJCA

Self Cite

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The major aim of this study is to model the effect of outside temperature, watering, and airing on the inside temperature of a hybrid evaporative cooling system (HECS). There is great interest in evaporative cooling systems as a new storage system for fruit and vegetables for the purpose of energy saving. The heat transfer process of the HECS has not yet been well analyzed, so system identification based model was used to identify such an unknown process. Four system identification methods were used to train a three input-one output based system. After comparing the performance of the four system identification methods, continuous-time identified transfer function model was selected based on final prediction error (FPE), mean squared error (MSE), and regression of the input-output responses. General TermsMathematical system identification in modeling.

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Evaluation of a new heat transfer and evaporative design for a zero energy storage structure

Cited by 15 publications

References 19 publications

Evaluation of temperature and relative humidity on two types of zero energy cool chamber (ZECC) in South Sulawesi, Indonesia

Evaluation of temperature and relative humidity on two types of zero energy cool chamber (ZECC) in South Sulawesi, Indonesia

Quality Evaluation of African Eggplant Stored in Evaporative Coolers

Performance of Mathematical System Identification in Modeling of Hybrid Evaporative Cooling System

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