Welcome

Presented by
Aditya Vijayrao Alaspure
Enroll No.: NN-281

Submitted to
Miss S. N. Dongardive
Prof. & Head of the Dept of EOES
College of Agricultural Engineering And Technology, Jalgaon
(Jamod)
 Content
 History of Refrigeration
 Fruits and vegetable production in India
 Fruits and Vegetables losses
 Requirement of cold storage
 Government assistance for cold storage and cold chain
 Power required for cold storage
 Biogas energy conversion route
 Refrigeration
 Vapour Absorption refrigeration system
 Cold storage chamber for horticultural crop
 Cold storage
 Temperature distribution inside the chamber
 Pre-cooler for fruits and vegetables
History of Refrigeration
 William Cullen,
designed a small
refrigerating machine (1755).
The history of biogas production
In the 1890s the Englishman
Donald Cameron constructed a
special septic tank, from which
the gas was collected and used to
biogas plants for waste-water
treatment started in 1920s.
Fruits and vegetable production in India

India is the second largest producer of horticultural

commodities in the world

93.63 million MT of fruits

295.16 million MT of vegetables

(Indian Horticultural Data base, 2014-2015).
 Fruits
Banana (33.4%), Mango
(20.7%), Citrus (12.5%),
Guava, Grape, Pineapple,
Apple,Papaya,Pomegranate,
Sapota are the major fruits
grown in a sizeable area.

Major fruit growing states:

Maharashtra, Tamil Nadu,
Karnataka, Andhra Pradesh,
Bihar, Uttar Pradesh and
Gujarat.
 Vegetables
 Potato, Tomato, Onion,
Cabbage, Cauliflower,
Brinjal, Beans and Carrot,
Okra, Pea, Chilies,
Capsicum, Muskmelon,
Radish, Watermelon,
Turnip, Cucumber,
Pumpkin, Bitter Gourd,
Bottle Gourd, Pointed
Gourd (Parwal), Ridge
Gourd, Round Gourd,
Snake Gourd, Sponge
Gourd, Fenugreek, Spinach
Etc.
Production Share of Major Vegetable Crops In India (2016-17)
 Fruits and vegetables losses
 A significant portion perishables produce like
fruits, vegetables, flowers etc. goes waste due to
poor and inadequate infrastructure for perishable
products.

 Post harvest losses in the horticultural crops are

the highest (30%) among all other crops.

 Cold chain infrastructure for fruits and

vegetables can improve keeping quality and
reduce wastage.
 Existing Cold Storage Infrastructure
 India had approximately 6,300 cold storage facilities, with a
capacity of 30.11 million metric tonnes.
 The total number of facilities, about 60 per cent are located in
just four states: Uttar Pradesh, Gujarat, West Bengal and
Punjab.
 The remaining 24 states and the bulk of the country remain
underserved.
 Cold storage in India has been largely adopted for long-term
storage of potatoes, onions and high value crops like apples,
grapes and flowers.
 75-80 percent of the cold storage capacity is used to store
potatoes, while only 20 percent fall in the multi-purpose
commodity category.
Requirement of cold storages
 It is estimated that cold storage capacity in India needs
to double, to a total of 61 million metric tonnes of cold
storage to minimize food wastage.
Government assistance for cold
storage and cold chain
 "A total number of 3443 cold storages facilities with
capacity of 10 crore was approved with eligible subsidy
at the rate of 50 percent of the project cost” in 2017.
 Power required for cold storage
Energy expenses account for about 28-30% of total
expenses in cold storage in India.
For further 31 Million tonne storage capacity:
power required will be around 15,500 MW.
Biogas Energy conversion route
 Biogas
 Biogas is combustible mixture of
gases. It consist mainly of
methane (CH4) and carbon
dioxide (CO2) and is formed
from the anaerobic
decomposition of organic
compounds, i.e. without oxygen.

 The gases formed are the waste

products of the respiration of
these decomposer
microorganism and the
composition of the gases depends
on the substance that is being
decompose.
 Methane
 Methane makes up combustible part of biogas.
 Methane is colourless and odourless gas.
 Boiling point of methane is -162˚C and its burn with
blue flame.
 Methane is main constituent of biogas about 60 to 70
percent.
 Calorific value of pure methane is about 39.8MJ/m3
which correspond to 11.06kWhr/m3.
 Biogas Capacity
4 Cattle produced 32kg of dung (8kg per day)
4×8=32kg
Total gas : 32×0.05=1.6m3
1m3=19MJ
i.e. 1.6×19MJ=30.4MJ
In kilowatt-hr : 30.4÷3.6=8.4kW-h
 Biogas Design

2 cubic meter biogas

4: No. of animals
80kg: 1:1 ratio water/dung per day
42 -Days retention time
2m3 gas produced per day
4-8kg: fertilizer produced per day
 Refrigeration
 Refrigeration is process in which work is done to
move heat from one location to another.
 The work of heat transport is traditionally driven by
mechanically work, but can also be driven by heat,
magnetism, electricity, laser or other means.
 Refrigeration has many applications, including, but
not freezers, cryogenics and air conditioning .
 Vapour Absorption Refrigeration System

 The vapour absorption

refrigeration system is the oldest
method of producing refrigerating
effect.
 The principle of vapour
absorption was first discovered by
Michael Faraday in 1824.
 In this system ammonia is used as
refrigerant and water is used as
absorbent.
 Ammonia(NH3) as a boiling point
33.34˚C.
 Water at boiling point is 100˚C.
Vapour absorption refrigeration system (VARS)

 The system can

maintain
temperature 2°C to
15°C.
 Power: 1.4-1.6
kW/TR
Schematic diagram of Evaporator with
fan
walk-in-type cold Col
Insulated cold
d
storage room and room
air chamber
Arrangements Plastic
Crates 3. Plastic
Crates
0
m Stand for
crates

A cold4.4
storage chamber
(5 m x 4.4m
m x 3.0 m) was
constructed for keeping 6-8
tonne of fruits and
vegetables.
Cold storage chamber for horticultural crop
 2.5 TR refrigeration capacity, Walk-in-type cold storage system .
 Assuming product incoming rate: 2.2-2.8 tonne per day
(@35-40% of max. accommodating capacity of 6-8 tonne
in cold storage chamber)
 Ambient temperature: 42°C
 Cold room temperature: 5°C
 Product entry temperature: 38°C
 Target product cooling temp.: 10-12°C
 Heat load to be remove from 2.8 tonne product: 78,400 kcal
[m.Cp.ΔT= 2800*1*(38-10)]
 Cooling time: @16h
 Cold Storage
 Hermetic-Scroll type vapour
absorption refrigeration system (2.5
TR), centrifugal humidifier and control
system was installed in the cold storage
chamber.

 Stands were fabricated for keeping the

crates in cold storage chamber for
loading the fruits and vegetables (6-
8 tonne).
Inner view of the cold storage
chamber- Evaporator of refrigeration
system and racks for keeping crates
and Humidifier. Temperature controller cum
indicator and Humidity indicator
cum controller (Temp pre-setting
range: 02-15°C or up to ambient, RH:
65-95%)
 Temperature distribution inside the
chamber
 Temperature controller cum
indicator and Humidity indicator
cum controller (Temp pre-setting
range: 02-15°C or up to ambient,
RH: 65-95%)
 Average chamber temp.
maintained: 5-7°C,
 Energy consumed: 31 kWh in
24 h
 Ambient temp. variation during
24 h: 19-33°C, RH: 54-68%
(March month)
 Pre-cooler for fruits and vegetables
A hydro pre-cooler was designed and fabricated
for cooling fruits/vegetables to remove field heat of
produce.
Specifications of the hydro pre-cooler
Capacity : 100 kg/batch
Size of the tank: 0.82 m x 1.6 m x 1.0 m
Water holding capacity: 1000 L
Insulation (Expanded PP foam) thickness for tank
wall: 50 mm.
 Manual driven belt conveyor for lifting
fruits/vegetables

Fruits
 Water pump for reticulating water from tank to cooling
tower: 0.375 kW (0.5 HP) capacity
Surface moisture drying unit
 Size of the perforated surface moisture drying tray: 1.0 m
x 2.0m
 Fan for surface moisture drying unit: axial fan, 450 mm
dia. 0.25 kW
Evaporative cooling tower
 Body type: FRP
 Fan diameter and type: 450 mm, Axial fan
 Fan Motor capacity: 0.5 HP, 3 phase, 50Hz.
Storage temperature for some perishable products
Fruits Storage temp. (°C) Storage life (approx.)
Banana 10-12 3-4 weeks
Apple 4 to -1 3-8 months
Grapes 0 to -1 3-6 months
Mango 13 2-3 weeks
Oranges 0 to 9 1-3 months
Papaya 7 1-3 weeks
Cherry 0 to -1 10-14 days
Peach 0 to -1 2-4 weeks
Apricot 0 to -1 1-2 weeks
Pomegranate 0 2-4 weeks
Plum 0 to -1 2-4 weeks
Pears 0 to -1 2-7 weeks
Vegetables Storage temp. (°C) Storage life (approx.)

Cabbage 0 3-4 months

Cauli flower 0 2-4 weeks
Potato 10-15 4-7 months
Tomato- green 14 to 21 1-3 months
Tomato- red 7 to 10 4-7 days
Cucumber 10-13 10-14 days
Carrot 0 4-5 months
Pea green 0 1-3 weeks
Bean 7 7-10 days
Mushroom 0 3-4 days
Asparagus 0 to 2 2-3 weeks
Spinach 0 1-3 weeks
Pumpkin 10 to 13 2-3 months
Radish 0 1-2 months