Evaporation cooling of potatoes in small naturally ventilated chambers.

Rama, M. V. and Narasimham, P. (1991) Evaporation cooling of potatoes in small naturally ventilated chambers. Journal of Food Science and Technology, 28 (3). 145-148, 8 ref.. ISSN 0022-1155

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Abstract

Short duration (1-3 days) experiments were carried out on evaporative cooling of potatoes, using metallic evaporative cooling chambers (covering the outer walls with wet cloth), with a view to finalize design details for scaling up to 10 t capacity. Results showed that the rate of cooling during a 24 h period increased in proportion to the increase in surface area of evaporation up to 80%; further increases in the surface area of evaporation to 100% did not show any additional cooling due to direct solar radiation. At the end of 24 h cooling, the temp. dropped to 22.1 from 38.0

Item Type:	Article
Uncontrolled Keywords:	COOLING-; EVAPORATION-; POTATOES-; VEGETABLES-
Subjects:	600 Technology > 08 Food technology > 23 Vegetables > 02 Potato 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Feb 2022 06:06
Last Modified:	16 Feb 2022 06:06
URI:	http://ir.cftri.res.in/id/eprint/7998

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