Anyone who has ever perspired on a hot summer day understands the principle — and critical value — of evaporative cooling.
Anyone who has ever perspired on a hot summer day understands the principle — and critical value — of evaporative cooling. Our bodies produce droplets of sweat when we overheat, and with a dry breeze or nearby fan those droplets will evaporate, absorbing heat in the process creating a welcome cool feeling.
That same scientific principle, known as evaporative cooling, can be a game-changer for preserving fruits and vegetables grown on smallholder farms, where the wilting dry heat can quickly degrade freshly harvested produce. If those just-picked red peppers and leafy greens are not consumed in short order, or quickly transferred to cold — or at least cool — storage, much of it can go to waste.
Now, MIT Professor Leon Glicksman of the Building Technology Program within the Department of Architecture, and Research Engineer Eric Verploegen of MIT D-Lab have released their open-source design for a forced-air evaporative cooling chamber that can be built in a used shipping container and powered by either grid electricity or built-in solar panels. With a capacity of 168 produce crates, the chamber offers great promise for smallhold farmers in hot, dry climates who need an affordable method for quickly bringing down the temperature of freshly harvested fruit and vegetables to ensure they stay fresh.
Read more at Massachusetts Institute of Technology
Photo: Caption:A team from MIT D-Lab and Kenyan community partner Solar Freeze celebrate the completion of the first solar-powered iteration of the forced-air evaporative cooling chamber. Using one-quarter of the energy of refrigerated cold rooms and at half the cost to build, the cooling chamber helps smallhold farmers in arid regions preserve and store freshly harvested produce. Credits: Photo courtesy of MIT D-Lab.
