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THE SCIENCE BEHIND EVAPORATIVE COOLING / Published January 7, 2016 by Ahmed Tashfiq Rafsan

Ahmed Tashfiq Rafsan


Evaporative cooling is something we have all experienced at some point. Wearing a damp shirt on a warm but windy day gives us a chill. Evaporative cooling is based on a physical phenomenon in which evaporation of a liquid (usually water) into surrounding air cools an object or a liquid in contact with it. As the liquid turns to a gas, the phase change absorbs heat. Technically, this is called the “latent heat of evaporation”. Water is an excellent coolant because it is plentiful, non-toxic, and evaporates easily in most climates.
Evaporative cooling can also be used extensively in preserving fruits and vegetables. Horticultural produce are stored at lower temperature because of their highly perishable nature. There are many methods to cool the environment. Hence, preserving these types of foods in their fresh form demands that the chemical, bio-chemical and physiological changes are restricted to a minimum by close control of space temperature and humidity. The high cost involved in developing cold storage or controlled atmosphere storage is a pressing problem in several developing countries. Evaporative cooling is a well-known system to be an efficient and economical means for reducing the temperature and increasing the relative humidity in an enclosure and this effect has been extensively tried for increasing the shelf life of horticultural produce in some tropical and subtropical countries. Thus, the evaporative cooler has prospect for use for short term preservation of vegetables and fruits soon after harvest. Zero energy cooling system could be used effectively for short-duration storage of fruits and vegetables even in hilly region. It not only reduces the storage temperature but also increases the relative humidity of the storage which is essential for maintaining the freshness of the commodities.