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Farmers use the weekly local
or nearby Pune city markets
to sell their produce (i.e.
fruit and vegetables). If
a farmer has produce remaining,
because of low sales or
a high yield, he will travel
to a larger market. Farmers
often find that their produce
becomes less saleable because
it deteriorates in storage
and transit. During the
dry season in particular,
the temperatures can exceed
45°C leading to fast
spoilage. A technique is
required to preserve farm
crops for up to one week
to suit the market timing.
The target internal temperature
is 20°C; external highs
in the 40s are not uncommon,
and thus 20-25°C cooling
would be necessary. Care
must also be paid to the
effects of humidity both
on the crop being stored
and on the system's ability
to cool.
Full Description
Project Solution 1: Storage of Food in Developing Countries: Engineers Without Borders by Vivek Mahadevan
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