DEVELOPMENT OF BLOCK-IN-BLOCK EVAPORATIVE

COOLING STRUCTURE FOR STORING FRESH FRUITS AND

VEGETABLES

BY

JIMOH, ABDULLATEEF OLAMILEKAN

MATRIC NUMBER: 09/30GA057

A PROJECT REPORT SUBMITTED TO

THE DEPARTMENT OF AGRICULTURAL AND BIOSYSTEMS

ENGINEERING,

FACULTY OF ENGINEERING AND TECHNOLOGY,

UNIVERSITY OF ILORIN

IN PARTIAL FULFILMENT OF THE REQUIREMENT FOR THE

AWARD OF BACHELOR OF ENGINEERING IN AGRICULTURAL
AND BIOSYSTEMS ENGINEERING B.ENG.HONS.
(AGRICULTURAL AND BIOSYSTEMS ENGINEERING)

JULY, 2014

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 Approval Page
This project has been read and approved as meeting the requirement of the department of

Agricultural and Biosystems Engineering in the Faculty of Engineering and Technology,

University of Ilorin, for the Award of Bachelor of Engineering Degree in Agricultural

and Biosystems Engineering (B. Eng.Agricultural and biosystems)

__________________________ ____________________

DR. M.O. SUNMONU DATE

(Project Supervisor)

__________________________ ____________________

DR. J.O. OLAOYE DATE

(Head of Department)

__________________________ ____________________

External Supervisor DATE

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 Dedication

This project is dedicated to Almighty Allah; the most beneficent and merciful

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 Acknowledgments

Firstly my acknowledgment goes to my Heavenly God (Allah) who is the source

of my life and without whom Im nothing.
I am also highly appreciative to the effort of my supervisor Dr. M.O. Sunmonu
for His patience and support shown towards me during the course of this project.
I humbly appreciate the effort of Dr. A.M. Olaniyan who always advised and
rendered the assistance needed for the success of the project.
I also want to use this medium to appreciate my lovely parents; Alhaji Akintola
Jimoh Adesoye and Alhaja Akintola Juweerat Bolanle for their financial, moral and
spiritual supports for me during my stay at the University.
I also want to appreciate my Head Of Department, Dr. J.O. Olaoye including all
my lecturers like Engr. Yusuf, Engr. Iyanda, Engr. Odewole, Dr. Ishola, Engr. Timothy,
Engr. Ajayi, Dr. Ejieji, Engr. Oyeleke, Prof. Ogunlela and all the members of staff of the
department of Agricultural and Biosystems Engineering including the technicians and
technologists like Mr. Dada, Mr. Issa, Engr. Akure and the others, I want to say thanks
for always been there for me.
My deep appreciation also goes to my siblings; Fatimat, Rashidat, Usman,
Kamaldeen and Hajia Lateefat and also to my relatives like Alhaji and Alhaja Ibrahim
Moronkola and all the members of my family from the beginning to the end for their
moral supports and encouragements shown towards me; may God continue to empower
and bless you all.
I am also highly indebted to all my course mates, colleagues, all Abesites and
Unilorites and all those who have contributed to my life and academy, May God continue
to bless each and every one of you.

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 Abstract

The block-in-block evaporative cooling structure is a rectangular double-walled

structure built on a solid foundation. It was designed, constructed and tested. It works on
the principle of evaporative cooling with a heat insulating roof above itto increase the
shelf life of stored fresh fruits and vegetables. The foundation is built of cemented-blocks
and carries the short plinth of cement concrete in order to raise the floor of the chamber
above ground level. The storage space (cooling chamber) provided by the structure is
0.107m3.A well-ventilated area with overhead shade was selected so that the maximum of
evaporative cooling can be harnessed. Access into the storage chamber is through a door
fixed to the wall on a side.

The mango fruits were stored in three conditions namely the block-in-block
evaporative cooling structure, ambient and sack for an upwards of twelve days. The
constructed evaporative cooling structure (ECS) has the efficiency of 66% and it was able
to maintain the stored produce at a temperature close to room temperature. From the
results obtained, the average temperature of ECS is 25.98oC and relative humidity of
82.74%while the ambient temperature is 30.52oC and relative humidity is 54.98% and
Sacks average temperature is 32.05oC and relative humidity of 48.45%,The average
vitamin A contents of Initial storage day, ECS, Ambient and Sack are: 0.0026g/l,
0.0024g/l, 0.0023g/l, and 0.0024g/l respectively, and the average vitamin C contents of
Initial storage day, ECS, Ambient and Sack are: 2.6307g/l, 1.4266g/l, 1.0347g/l and
1.1641g/l respectively, The average Initial storage day, ECS, Ambient and Sack moisture
content are: 65.33%, 68.92%, 71.58% and 70.67% respectively.The material cost of
modification of the facility was 18,500 naira and it can be concluded that most of
properties of stored mangoes in the three conditions were statistically different at five
percent probability level.

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 Table of Contents

Title Page
Cover Page i
Approval Page ii
Dedication iii
Acknowledgements iv
Abstract v
Table of Contents vi
List of Tables xi
List of Figures xiii
List of Plates xv

Chapter One: Introduction 1

1.1Fruits and Vegetables 1

1.2 Storage of Fresh Fruits and Vegetables 2

1.3 Economic Importance of Fruits and Vegetables 3
1.4 Brief Description of the Fruit to be Stored 4

1.4.1 Mango 4
1.5 Principles of Evaporative Cooling System 5
1.6 Storage Conditions for Fruits and Vegetables 6
1.7 Cold Storage and Chilling Injury 7
1.8 Problem Statement of the Study 9
1.9 Aim and Objectives of the Study 9

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1.10 Justification of the Study 10
Chapter Two: Literature Review 11
2.1 Evaporative Cooling Structure 11

2.2 Advances in Evaporative Cooling Technology 12

2.3 Factors Affecting the Shelf Life of Fruits and Vegetables 14
2.3.1 Ambient Condition 14
2.3.2 Temperature 14
2.3.3 Relative Humidity 15
2.3.4 Variety and Stage ripening 16
2.4 Factors Accountable For Deterioration in Fruits and Vegetables 16
2.4.1Physiological Activity 16
2.4.2 Pathological Infection 17
2.4.3 Mechanical Injuries 17
2.4.4 Evaporation of Water 17
2.5 Post- Harvest Changes in Quality of Fruits and Vegetables 18
2.5.1 Change in total soluble solid 18
2.5.2 Weight loss 18
2.5.3 Changes in Fruit firmness 19
2.5.4 Change in Colour 19
2.6 Evaporative Cooling and Psychrometric Chart 19
2.7 Factors Affecting Rate of Evaporation 20
2.7.1 Air Temperatures 21
2.7.2 Air Movement 21
2.7.3 Surface Area 21
2.7.4 Relative Humidity of the Air 21
2.8 Methods of Evaporative Cooling 22
2.8.1 Direct Evaporative Cooling 22

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2.8.2 Indirect Evaporative Cooling 22
2.9 Forms of Direct Evaporative Cooling 23
2.9.1 Passive-Direct Evaporative Cooling System 23
2.9.2 Non- Passive Direct Evaporative Cooling System 24

Chapter Three: Materials and Methods 25

3.1 Design Methodology 25

3.2 Factors considered in selection of Materials 25

3.2.1 Strength of the Material 25

3.2.2 Availability of the Materials 25

3.2.3 Cost of Manufacturing and Maintenance 26

3.2.4 Flexibility and Simplicity 26

3.2.5 Ease of construction 26

3.3 Equipment and Materials used 34

3.3.1 Block 34
3.3.2 Sand 34
3.3.3 Water Reservoir 35

3.4 Design Criteria and Construction of the Storage Structure 35

3.4.1 Capacity of the cooling chambers 35

3.4.2 Heat Transfer Calculation 36

3.4.3 Efficiency of the Evaporative Cooler 37

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3.4.4 Respiration Heat 37

3.4.5 Total Weight of sand Used 38

3.4.6 Total Numbers of Cemented-Blocks Used 38

3.4.7 Total Volumes of Water Used 38

3.4.8 Total Numbers of Mango Fruits Used 39

3.4.9 Total Bag of Cement used 39

3.5 Measurements of Parameters (Performance Evaluation) 39

3.5.1 Temperature and Relative Humidity 39

3.5.2 Weight Loss 40

3.5.3 Nutritional Value 40

3.5.4 Determination of Decay 40

3.5.5 Sensory Analysis 40

3.6 Cost Analysis 41

4.0 Chapter Four: Results and Discussion 43

4.1 Temperature Variations in Different Storage Structures 43

4.2 New Duncans Multiple Range Test (DMRT) of Temperature on Different Level 46
of Storage Conditions

4.3 Relative Humidity (R.H.) Measurements in Different Storage Conditions 48

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4.4 New Duncans Multiple Range Test (DMRT) on the Effect of Relative Humidity 48
on Different Levels of Storage Conditions

4.5 Nutritional Analyses of the Stored Mango Fruits 51

4.5.1 The Effect of Storage Conditions and Storage Days on Vitamin C Contents of 51
theStored Mangoes

4.5.2 New Duncans Multiple Range Test (DMRT) on the Effect of Vitamin C on 57
Different Levels of Storage Conditions

4.5.3 The Effect of Storage Conditions and Storage Days on Vitamin A Contents of 60
the Stored Mangoes

4.5.4 New Duncans Multiple Range Test (DMRT) on the Effect of Vitamin A on 62
Different Levels of Storage Condition

4.6 Effect of Storage Conditions and Storage Days on Moisture Content of Stored 66
Mangoes Fruits

4.7 New Duncans Multiple Range Test (DMRT) on the Effect of Different Storage 68
Conditions and Storage Days on Moisture Content of Stored Mangoes Fruits
4.8 Effect of Storage Conditions and Storage Days on Weight Loss of Stored Mango 72
Fruits

4.9 New Duncans Multiple Range Test (DMRT) on the Effect of Different Storage 77
Conditions and Storage Days on Weight Loss of Stored Mangoes Fruits
4.10 Sensory Evaluation of Stored Mango Fruits 77

5.0 Chapter Five: Conclusion 80

6.0 References 82
7.0 Appendix 86

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 List of Tables

Table Title Page

Table 1.1: Fruits and vegetables that require cold and moist conditions 8
Table 1.2:Fruits and vegetable that require cool and moist conditions 8

Table 3.1: Measurement of the Cooling Chamber 36

Table 3.2: Cost Analysis 42

Table 4.1: Temperature Measurements in Various Storage Conditions 44

Table 4.2 The Analysis of Variance Test of Effect of Process Parameter on 45

Temperature

Table 4.3: Comparing the mean values of Temperature using Duncan Multiple Range 45
Test
Table 4.4: Relative Humidity (R.H.) Measurements in Different Storage Conditions 49

Table 4.5: The Analysis of Variance Test of Effect of Process Parameter on Relative 50
Humidity

Table 4.6: New Duncan Multiple Range Test on the Effect of Relative Humidity on 50
Different Levels of Storage Conditions

Table 4.7: Summary Statistics of the Measured Nutritional Contents of the Stored 55
Mango Fruits
Table 4.8: Summary Statistics of the Measured Nutritional Contents of the Stored 55
Mango Fruits
Table 4.9: Analysis of Variance of the Effect of Process Parameter on Vitamin C 56

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Table 4.10: Comparing the mean values of Vitamin C using Duncan Multiple Range 56
Test

Table 4.11: Effect of Storage Condition and Storage Days on Vitamin C Contents of 61
the Stored Mangoes

Table 4.12: Analysis of Variance of the Effect of Process Parameter on Vitamin A 61

Table 4.13: Comparing the mean values of Vitamin A using Duncan Multiple Range 63
Test

Table 4.14: Effect of Storage Conditions and Storage Days on Moisture Content of 67
Stored Mango Fruits
Table 4.15: Analysis of Variance of the Effect of Process Parameter on Moisture 67
Content

Table 4.16: Comparing the mean values of Moisture Content using Duncan Multiple 69
Range Test

Table 4.17: Effect of Storage Conditions and Storage Days on Summary of Data on 73
WeightLosses of Stored Mango Fruits

Table 4.18: Summary of Data on Weight Loss using New Duncan Multiple Range 73
Test
Table 4.19: Analysis of Variance of the Effect of Process Parameter on Weight Loss 76

Table 4.20: Comparing the mean values of Weight Loss using Duncan Multiple Range 76
Test

Table 4.21: Sensory Evaluation of the Stored Fruits in the Storage Condition 79

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 List of Figures

Figure Title Page

Figure 3.1: Orthographic Projections (1) of Block-in-block evaporative cooling 27

structure

Figure 3.2: Orthographic Projections (2) of Block-in-block evaporative cooling 28

structure

Figure 3.3: Isometric View (1) of Block-in-block evaporative cooling structure 29

Figure 3.4: Isometric View (2) of Block-in-block evaporative cooling structure 29

Figure 3.5: Exploded View of Block-in-block evaporative cooling structure 30

Figure 3.6: Isometric View Showing Hidden Details of Block-in-block evaporative 31

cooling structure
Figure 3.7: Isometric View Showing Part of Block-in-block evaporative cooling 32
structure
Figure 3.8: Sectional View of Block-in-block evaporative cooling structure 33
Figure 3.9: Diagram of a Cuboid 35

Figure 4.1: Effect of Storage Days and Storage Conditions on Temperature 47

Figure 4.2: Effect of Storage Days and Storage Conditions on Temperature 47

Figure 4.3: Effect of Storage Days and Storage Conditions on Relative Humidity 53

Figure 4.4: Effect of Storage Days and Storage Conditions on Relative Humidity 54

Figure 4.5: Effect of Storage Days and Storage Conditions on Vitamin C 58

Figure 4.6: Effect of Storage Days and Storage Conditions on Vitamin C 59

xiii
Figure 4.7: Effect of Storage Days and Storage Conditions on Vitamin A Contents 64

Figure 4.8: Effect of Storage Days and Storage Conditions on Vitamin A Contents 65

Figure 4.9: Effect of Storage Days and Storage Conditions on Moisture Content 70

Figure 4.10: Effect of Storage Days and Storage Conditions on Moisture Content 71
Figures 4.11: Effect of Storage Days and Storage Condition on Weight Loss 74

Figure 4.12: Effect of Storage Days and Storage Conditions on Weight Loss 75

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 List of Plates

Plate Title Page

Plate 6.1: Block-in-Block Evaporative Cooling Structure (ECS) 86

Plate 6.1: Sack Storage 86

Plate 6.1: Ambient Storage 86

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