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    Zero Energy Cool Chamber

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    nikitha
    This document presents a zero energy storage cool chamber created by students to store fruits and vegetables. The objective is to make an accessible, portable and low-cost storage solution that maintains quality through lower temperatures than available alternatives. It is constructed using extruded polystyrene and maintains 10-15 degrees Celsius through passive mechanisms, allowing for storage and transport of produce where electricity is unavailable. Some advantages are extended shelf life through humidity and temperature control while disadvantages include limited temperature range and need for construction time and skills.

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    Zero Energy Cool Chamber

    Uploaded by

    nikitha
    743 views9 pages
    This document presents a zero energy storage cool chamber created by students to store fruits and vegetables. The objective is to make an accessible, portable and low-cost storage solution that maintains quality through lower temperatures than available alternatives. It is constructed using extruded polystyrene and maintains 10-15 degrees Celsius through passive mechanisms, allowing for storage and transport of produce where electricity is unavailable. Some advantages are extended shelf life through humidity and temperature control while disadvantages include limited temperature range and need for construction time and skills.

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    Brief presentation on zero energy cool chamber

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    Zero energy cool chamber

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    This document presents a zero energy storage cool chamber created by students to store fruits and vegetables. The objective is to make an accessible, portable and low-cost storage solution that maintains quality through lower temperatures than available alternatives. It is constructed using extruded polystyrene and maintains 10-15 degrees Celsius through passive mechanisms, allowing for storage and transport of produce where electricity is unavailable. Some advantages are extended shelf life through humidity and temperature control while disadvantages include limited temperature range and need for construction time and skills.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    743 views9 pages

    Zero Energy Cool Chamber

    Uploaded by

    nikitha
    This document presents a zero energy storage cool chamber created by students to store fruits and vegetables. The objective is to make an accessible, portable and low-cost storage solution that maintains quality through lower temperatures than available alternatives. It is constructed using extruded polystyrene and maintains 10-15 degrees Celsius through passive mechanisms, allowing for storage and transport of produce where electricity is unavailable. Some advantages are extended shelf life through humidity and temperature control while disadvantages include limited temperature range and need for construction time and skills.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 9

    ZERO ENERGY STORAGE COOL

    CHAMBER

    PRESENTED BY:
    SECTION-A FOOD TECHNOLOGY II YEAR
    MANTRI SOMA NAGA SEKHAR (171FA15027)
    NARAGIRINADUNI BHARGAV (171FA15028)
    GUDAPATI NIKITHA SAI (171FA15015)
    CONTENTS

     OBJECTIVE

     INTRODUCTION

     MATERIALS AND METHODS


    OBJECTIVE

     The purpose of this project is to make


    an easily accessible, portable, with low-
    cost and energy-saving with more
    enhanced properties.

     It will be made using extruded


    polystyrene and is useful for
    storing and transportation of fruit and
    vegetables in areas where electricity is
    unavailable.
    INTRODUCTION
    Fresh fruits and vegetables generally need proper post-
    harvest management to reduce post-harvest losses and to
    maintain quality.

    In India quality deterioration of freshly harvested farm


    produce takes place immediately due to lack of on farm
    storage.

    Maintenance of low temperature is great problem in


    tropical countries.

    Refrigeration is energy intensive, expensive, not so easy to


    install and to run in remote areas and not always
    environment friendly.
    As a result most freshly harvested fruits and vegetables
    are generally stored in open, exposed to high
    temperature and low relative humidity conditions until
    a middle man, whole seller or retailer purchases those
    commodities.

    The combination of higher humidity and lower


    temperature facilities extend the shelf life of fruits and
    vegetables.

    These conditions can be achieved by using a semi-


    underground storage system with moistened walls.

    These conditions can be facilitated by zero energy cool


    chamber.
    Zero energy cool chamber is an alternative
    of common refrigerator.

    It can be constructed easily with materials


    like bricks, sand, bamboo, khashkhas/straw,
    gunny bags, etc.

    The chamber can keep 10-15 degree


    Celsius of temperature which is lower than
    the outside temperature and maintain
    about 90% relative humidity.

    It is most effective during dry season.


    ADVANTAGES OF ZECC:

    Higher humidity and lower temperature inside zero


    energy cool chamber offers a unique advantage for
    maintaining the firmness of fruits and vegetables.

    ZECC lowers the physiological loss in weight and


    lowers the metabolical processes.

    Using this zero energy cool chamber storage


    method, will give farmers an opportunity to obtain
    fair prices from middle man.

    It also improve their economic conditions by


    storing fruits and vegetables for longer time.
    DISADVANTAGES OF ZECC

     The main disadvantage of zero energy cool chamber is that It can maintain
    temperature only 10 to 15 degrees centigrade less than outer atmospheric
    temperature.

     We cannot condition at particular temperature in zero energy cool chamber


    because it runs without electricity or fuel and we cannot have control panel .

     Zero energy cool chamber is not suitable to some type of foods.

     We cannot acquire ZECC immediately because it needs some space and time
    to construct it and skilled people is needed so as to maintain good quality of
    construction if that ZECC is going to be made of bricks and cement.
    REFERENCES

    Md. Parvez ISLAM and Tetsuo MORIMOTO,"Zero Energy Cool Chamber


    for Extending the Shelf-Life of Tomato and Eggplant", 257JARQ 46 (3),
    257 – 267 (2012) http://www.jircas.affrc.go.jp

    FICCI, http://www.techno-preneur.net/index.html,"Zero Energy Cool


    Chamber", technology innovation management entrepreneurship
    information service.

    "POLYSTYRENE CHEMICAL COMPOUND",Encyclopedia


    britannica, https://www.britannica.com/science/polystyrene

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