Development of a Low Cost Mud Evaporative Cooler for Preservation of Fruits and Vegetables
Keywords:cooling efficiency, cooling capacity, evaporative cooler, enthalpy, vapour pressure, ambient
An evaporative cooler was developed with mud and other local available material. The performance of cooler was evaluated in terms of temperature drop, evaporative effectiveness and cooling capacity.
The cooler was able to drop the ambient temperature to 100C and increase the relative humidity of incoming air from 40.3% to 92% for the storage chamber. The cooling efficiency ranged from 20 -92 % with a maximum cooling capacity of 1207w. The cooling capacity and effectiveness was higher between 12 -16hrs local time when harvesting and selling of farm produce is done. The evaporative cooler was able to preserve freshly harvested tomato for 19days.