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