A review of porous evaporative cooling for the preservation of fruits and vegetables.

Please use this identifier to cite or link to this item: http://ir.library.ui.edu.ng/handle/123456789/1881

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DC Field	Value	Language
dc.contributor.author	Odesola, I. F.	-
dc.contributor.author	Onyebuchi, O.	-
dc.date.accessioned	2018-10-11T08:38:32Z	-
dc.date.available	2018-10-11T08:38:32Z	-
dc.date.issued	2009-11	-
dc.identifier.issn	1551-7624	-
dc.identifier.other	ui_art_odesola_review_2009	-
dc.identifier.other	The Pacific Journal of Science and Technology 10(2), pp. 935-941	-
dc.identifier.uri	http://ir.library.ui.edu.ng/handle/123456789/1881	-
dc.description.abstract	The review of a porous evaporative cooler for the preservation of fruits and vegetables are reported in this paper. The different types of evaporative cooler designs under review include: pot-in-pot, cabinet, static, and charcoal cooling chambers. The gap between them is either filled with a jute, damp cloth, or sand. Water is linked to the cooler at the top, thus keeping the chamber cooled. The result of transient performance of the cooler revealed a depression in temperature in the storage chamber. Thus, the evaporative cooler has prospect for use for short term preservation of vegetables and fruits soon after harvest.	en_US
dc.language.iso	en_US	en_US
dc.subject	pot-in-pot,	en_US
dc.subject	cabinet,	en_US
dc.subject	static,	en_US
dc.subject	charcoal cooling chambers,	en_US
dc.subject	fruit,	en_US
dc.subject	vegetable,	en_US
dc.subject	food preservation	en_US
dc.title	A review of porous evaporative cooling for the preservation of fruits and vegetables.	en_US
dc.type	Article	en_US
Appears in Collections:	scholarly works

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