Please use this identifier to cite or link to this item: http://ir.library.ui.edu.ng/handle/123456789/1881
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dc.contributor.authorOdesola, I. F.-
dc.contributor.authorOnyebuchi, O.-
dc.date.accessioned2018-10-11T08:38:32Z-
dc.date.available2018-10-11T08:38:32Z-
dc.date.issued2009-11-
dc.identifier.issn1551-7624-
dc.identifier.otherui_art_odesola_review_2009-
dc.identifier.otherThe Pacific Journal of Science and Technology 10(2), pp. 935-941-
dc.identifier.urihttp://ir.library.ui.edu.ng/handle/123456789/1881-
dc.description.abstractThe review of a porous evaporative cooler for the preservation of fruits and vegetables are reported in this paper. The different types of evaporative cooler designs under review include: pot-in-pot, cabinet, static, and charcoal cooling chambers. The gap between them is either filled with a jute, damp cloth, or sand. Water is linked to the cooler at the top, thus keeping the chamber cooled. The result of transient performance of the cooler revealed a depression in temperature in the storage chamber. Thus, the evaporative cooler has prospect for use for short term preservation of vegetables and fruits soon after harvest.en_US
dc.language.isoen_USen_US
dc.subjectpot-in-pot,en_US
dc.subjectcabinet,en_US
dc.subjectstatic,en_US
dc.subjectcharcoal cooling chambers,en_US
dc.subjectfruit,en_US
dc.subjectvegetable,en_US
dc.subjectfood preservationen_US
dc.titleA review of porous evaporative cooling for the preservation of fruits and vegetables.en_US
dc.typeArticleen_US
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