Numerical simulation of temperature and relative humidity in zero energy cool chamber

Authors

  • Liu Yanhua 1. College of Engineering, South China Agricultural University, Guangzhou 510642, China; 2. Department of Mechanical Engineering, University of South Florida, Tampa, FL 33620, USA
  • Lyu Enli 1. College of Engineering, South China Agricultural University, Guangzhou 510642, China; 2. Department of Mechanical Engineering, University of South Florida, Tampa, FL 33620, USA
  • Muhammad M. Rahman 2. Department of Mechanical Engineering, University of South Florida, Tampa, FL 33620, USA
  • Wang Yu 1. College of Engineering, South China Agricultural University, Guangzhou 510642, China
  • Guo Jiaming 1. College of Engineering, South China Agricultural University, Guangzhou 510642, China
  • Zhang Jie 3. Department of Civil and Environmental Engineering, University of South Florida, Tampa, FL 33620, USA

Keywords:

zero energy cool chamber, numerical model, temperature, relative humidity

Abstract

Abstract: Temperature and relative humidity are important parameters that can affect the storage of food in a zero energy cool chamber (ZECC). The distributions of average temperature and relative humidity are influenced by factors such as chamber size, water temperature, load weight and filler thickness. In this research, thermal environment analysis using numerical simulation of biological respiration was conducted for tomatoes stored in a ZECC. The ZECC was composed of inner and outer brick walls, filler (a mixture of sand and zeolite), water between the walls and a shading curtain. The results obtained from the numerical model were compared by setting different values for each factor. The following conclusions are drawn after comparison and analysis of results: (1) the distributions of average temperature and relative humidity are strongly related to the thickness of the filler – a thicker filler causes a lower temperature; (2) the water temperature in the filler exerts little influence on the average temperature and relative humidity; and (3) the lowest temperature and the highest relative humidity can be achieved with a chamber size of 0.6 m and a load weight of 30 kg. In addition, to validate the results of the numerical model, the simulation results are compared with experimental data, which show good agreement. It is confirmed that numerical simulation can be satisfactorily applied to predict the distribution of environmental parameters such as temperature and relative humidity in a cool chamber. Keywords: zero energy cool chamber, numerical model, temperature, relative humidity DOI: 10.3965/j.ijabe.20171003.3050 Citation: Liu Y H, Lyu E L, Rahman M M, Wang Y, Guo J M, Zhang J. Numerical simulation of temperature and relative humidity in zero energy cool chamber. Int J Agric & Biol Eng, 2017; 10(3): 185–193.

Author Biography

Liu Yanhua, 1. College of Engineering, South China Agricultural University, Guangzhou 510642, China; 2. Department of Mechanical Engineering, University of South Florida, Tampa, FL 33620, USA

School of Architecture

References

[1] Islam M P, Morimoto T, Hatou K. Dynamic optimization of inside temperature of Zero Energy Cool Chamber for storing fruits and vegetables using networks and genetic algorithms. Computers and Electronics in Agriculture, 2013; 95: 98–107.
[2] Lal Basediya A, Samuel D V K, Beera V. Evaporative cooling system for storage of fruits and vegetables – a review. Journal of Food Science and Technology, 2013; 50(3): 429–442.
[3] Dadhich S M, Dadhich H, Verma R C. Comparative study on storage of fruits and vegetables in evaporative cool chamber and in ambient. International Journal of Food Engineering, 2008; 4(1): 1–11.
[4] Camargo J R. Evaporative cooling: water for thermal comfort. An Interdisciplinary of Journal Applied Science, 2007; 3(2): 51–61.
[5] Odesola I F, Onyebuchi O. A review of porous evaporative cooling for the preservation of fruits and vegetables. Pacific Journal of Science and Technology, 2009; 10(2): 935–941.
[6] Roy S K, Pal R K. A low cost zero energy cool chamber for short term storage of mango. Acta Horticulturae, 1991; 291: 519–524.
[7] Elazar R. Postharvest physiology, pathology and handling of fresh commodities. Lecture Notes. Department of Market Research. Ministry of Agriculture and Rural Development, Israel, 2004.
[8] Singh R K P, Satapathy K K. Performance evaluation of zero energy cool chamber in hilly region. Agricultural Engineering Today, 2006; 30(5-6): 47–56.
[9] Ganesan M, Balasubramanisan K, Bhavani R V. Effect of water on the shelf-life of brinjal in zero-energy cool chamber. Journal of the Indian Institute of Science, 2004; 84: 1–7.
[10] Anyanwu E E. Design and measured performance of a porous evaporative cooler for preservation of fruits and vegetables. Energy Conversion and Management, 2004; 45(13&14): 2187–2195.
[11] Rajeswari D, Nautiyal M C, sharma S K. Effect of pedicel retention and zero energy cool chamber on storage behavior of Malta fruits. International Journal of Agriculture Sciences, 2011; 3(2): 78–81.
[12] Islam M P, Morimoto T, Hatou K. Storage behavior of tomato inside a zero energy cool chamber. Agricultural Engineering International: CIGR Journal, 2012; 14(4): 209–217.
[13] Baird C D, Gaffney J J. A numerical procedure for calculating heat transfer in bulk loads of fruits or vegetables. ASHREAE Transactions, 1976; 82: 525–535.
[14] Laguerre O, Flick D. Temperature prediction in domestic
refrigerators: Deterministic and stochastic approaches. International Journal of Refrigeration, 2010; 33: 41–51.
[15] Laguerre O, Derens E, Flick D. Temperature prediction in a refrigeration display cabinet: Deterministic and stochastic approaches. Electronic Journal of Applied Statistical Analysis, 2011; 4(2): 191 – 202.
[16] Hoang M H, Laguerre O, Moureh J, Flick D. Heat transfer modeling in a ventilated cavity loaded with food product: Application to a refrigerated vehicle. Journal of Food Engineering, 2012; 113: 389–398.
[17] Ho S H, Rosario L, Rahman M M. Thermal comfort enhancement by using a ceiling fan. Applied Thermal Engineering, 2009; 29: 1648–1656.
[18] IIR, International Institute of Refrigeration. Recommended conditions for cold storage of perishable products, 1971.
[19] ASHRAE handbook of fundamentals. Atlanta: American society of heating, refrigerating and air conditioning engineers, Inc. 2013.
[20] Lyu E L, Lu H Z, Yang Z, Liu C C, Guo J M. Pressure drop characteristics in forced-air pre-cooling of tomatoes. Transactions of the CSAE, 2010; 26(7): 341–345. (in Chinese)

Downloads

Published

2017-05-31

How to Cite

Yanhua, L., Enli, L., Rahman, M. M., Yu, W., Jiaming, G., & Jie, Z. (2017). Numerical simulation of temperature and relative humidity in zero energy cool chamber. International Journal of Agricultural and Biological Engineering, 10(3), 185–193. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/3050

Issue

Section

Biosystems, Biological and Ecological Engineering