Temperature characteristics of a wood-insulated refrigeration system for chilling and preservation of agricultural products

Taiwo O. Oni, Bernard A. Adaramola, David Bamidele, Jerry Adaji, Isaac O. Akene, Oluwadunsin Osubu, Abraham Isiaka

Article ID: 6137
Vol 7, Issue 1, 2024

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Abstract


The scarcity of the insulators that are required for refrigeration has made it necessary to use locally available materials that can achieve the desired refrigeration. This work presents the performance evaluation of a refrigerator utilizing a locally available material, which is wood particles that have been converted to particle board, as one of its insulators. A vapor compression refrigeration system was designed and fabricated to chill and preserve agricultural products, which are eggs, yogurt, and tomatoes. The various temperatures at which the agricultural products became chilled were compared with their theoretical preservation temperatures obtainable in literature, thereby evaluating the performance of the refrigerator. The temperature of 11 ℃, which was recorded for the egg in the present experiment, is lower than the theoretical preservation temperatures of 18 ℃ to 21 ℃ for an egg. The temperature of 7 ℃, which was recorded for the yogurt, is approximately equal to its theoretical preservation temperature of 5 ℃. The temperature of 8 ℃, which was recorded for the tomato, is lower than the theoretical preservation temperatures of 7 ℃ to 10 ℃ of tomato. This work has revealed that wood particles have the potential to achieve refrigeration, as well as chill and preserve agricultural products.


Keywords


temperature; refrigeration system; insulator; locally available material; chill; preservation

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DOI: https://doi.org/10.24294/tse.v7i1.6137

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