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Zero Energy Cool
Chamber
An Indian institute has developed technology
for zero energy cool chamber an alternative of common refrigerator.
This is an on-farm storage chamber, for fresh fruits, vegetables
and flowers to extend their marketability. Storage of fresh
horticultural produce after harvest is one of the most pressing
problems of a tropical country like India. Due to their high
moisture content fruits and vegetables have very short life
and are liable to spoil. Moreover, they are living entities
and carry out transpiration, respiration and ripening even
after harvest. The spoilage of fruits and vegetables can be
controlled by reducing the storage temperature. Refrigerated
cool storage is not only energy intensive and expensive, but
also involves large initial capital investment.
The zero energy cool chamber can be constructed
easily with materials like brick, sand, bamboo, khashkhas/straw,
gunny bag etc. The chamber can keep the temperature 10-15OC
cooler than the outside temperature and maintain about 90%
relative humidity. Multilocational studies at different agroclimatic
zones have been found it to be very useful. It is most effective
during the dry season.
Construction
- Select an upland having a nearby source
of water supply
- Make floor with brick 165 cm x 115
cm
- Erect the double wall to a height of
67.5 cm leaving a cavity of 7.5 cm.
- Drench the chamber with water
- Soak the fine river bed sand with water
- Fill the 7.5 cm cavity between the
double wall with this wet sand
- Make a frame of top cover with bamboo
(165 cm x 115 cm) frame and sirki, straw or dry grass etc.
- Make attach/ shed over the chamber
in order to project it from direct sun or rain.
Operation
- Keep the sand, bricks and top cover
of the chamber wet with water.
- Water twice daily in order to achieve
desired temperature and relative humidity or fix a drip
system with plastic pipes and micro tubes connected to an
overhead water source.
- Store the fruits and vegetables in
this chamber by keeping in perforated plastic crates
- Cover these crates with a thin polyethylene
sheet
- The cool chamber should be reinstalled
once in 3 years with new bricks utilizing the old bricks
for other purposes.
Precautions
- Try to site in a place where breezes
blow
- Build in an elevated place to avoid
water logging
- Use clean, unbroken bricks with good
porosity
- Sand should be clean and free of organic
matters, clay etc.
- Keep the bricks and sand saturated
with water
- Roof over to prevent direct exposure
to sun
- Use plastic crates for storage; avoid
bamboo baskets, wooden/fiber board/boxes, gunny bags etc.
- Prevent water drops coming in contact
with stored material
- Keep the chamber clean and disinfect
the chamber periodically with permitted insecticide/ fungicide/
chemical, to protect from fungus, insect/ pests, reptiles
etc.
Areas of Application
- Short term storage of fresh vegetables,
fruits and flowers
- Growing of white button mushroom
- Ripening of tomato and banana
- Plant propagation
- Storage of processed fruit products
Advantages
- Avoid distress sale of fresh fruits,
vegetables and flowers.
- Better marketability of fresh horticultural
produce than ambient
- Retain nutritive value
- Environment friendly storage system
with no pollution
Production Capacity: 100
q/chamber with the scope of scaling up to the tune of 6-7
tonne/chamber
Stage of Development: Commercialised
More than two dozens of such chambers are in operation
Inputs Required
Building: Open shed (ventilated)
Land: 100 m.sq.
Water: 25-50 ltr./day (depending on location)
Manpower: Total 2 including 1 technician, 1 unskilled
Economic Data
Total project cost: Rs. 3000/- per
unit approx.
Training fee: Rs. 9000/- per trainee (excluding travelling
allowance)
Operational cost: Approx. Rs. 20,000 - 30,000 per year
Pay-back period: One year
Transfer Forms:
Consultancy, Training
Main Application: Energy
Source: Technology
Bureau for Small Enterprises
APCTT Building, Qutub Institutional Area
P.O. Box – 4575
New Delhi – 110016, India
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