Engineering Principles, Modeling and Economics of Evaporative Coolers

Engineering Principles, Modelling and Economics of Evaporative Coolers

Table of Contents:
1. Evaporative coolant structure as a sustainable storage structure for extending the shelf life of food produce 2. Historic use of evaporative coolant structures by continent 3. Modern cooling and its advantages and disadvantages: A review  4. Theoretical design principles and practice of evaporative cooler 5. Evaporative cooling principles: Direct, indirect, indirect air cooling, and direct evaporative cooling 6. Evaporative coolant structure as an alternative to cold storage or controlled atmosphere storage for the preservation of fruits and vegetables  7. Construction of different types of evaporative coolant structure for preservation of fruits and vegetables 8. Zero-energy evaporative cooling technology and the prospective for fresh produce postharvest handling most especially for the preservation of fruits and vegetable 9. Application of natural material such as charcoal in evaporative coolant structure 10. The challenges and solutions to corrosion and other forms of construction material degradation in evaporative cooling structures 11. Recent advances in the application of sensors used in evaporative coolers to monitor chamber environmental parameter 12. Alternative energy sources that could be utilized in the operation of evaporative coolant structures most especially in rural communities 13. Edible coatings and evaporative cooling best practice guidelines for extension of preservation of fruits and vegetables 14. Computational fluid dynamics (CFD) analysis of airflow inside an evaporative cooler for storage of fruits and vegetables 15. Socio-economic aspect of evaporative coolant structure 16. Role of government and policymakers towards supporting the deployment of evaporative coolant structure 17. Renewable energy integration into a low-cost evaporative cooling system for fresh produce storage 18. Numerical and experimental investigation of the potential of combining evaporative cooler with a CoolBot air conditioner for a low-cost tomato cold storage 19. Application of computational fluid dynamics modelling for coolers 20. The influences of different cold storage environments on the mechanical and physiological quality of stored amadumbe (Colocasia esculenta L. Schott) 21. Development of evaporative coolers over time

About the Author :
Daniel Hefft is a food engineer from Germany. He is the team lead of the Product Research and Ingredients Team within the Consulting Technologies group at Campden BRI. He is also an Honorary Research Fellow of Chemical Engineering in the School of Chemical Engineering of the University of Birmingham. Prior to this appointment, Daniel lectured in Food Sciences, Dairy Technology/ Engineering, and Precision Agriculture at University Centre Reaseheath and served as the Academic Director of the Institute of Sustainability and Food Innovation. He got his undergraduate degree and food engineering qualification from Technische Hochschule Ostwestfalen-Lippe with specialisation in cereal technology. He has a MSc degree from the University of Reading and PhD in Chemical Engineering from the University Birmingham. He has been awarded Research Fellowships (2019) and a Research Affiliation in Nanoengineering (2020-2021) with the University of Birmingham. Further he has extensive years of experience in the food industry, having worked for a range of leading companies. His speciality are food process design and engineering. He was the founder and past CTO of Rheality Ltd (2020-2021), which utilises a novel and patented technology based on acoustic sensing and machine learning for live and in situ rheology measurements. He is also co-inventor of a new packaging system that extends shelf-life of fresh produce without the need of active cooling. Daniel is also the founder of the Engineering for Food and Drinks Special Interest group at the Institution of Agricultural Engineers and its current chair. Since 2018 he gained professional recognition as a Chartered Engineer with the Institution of Agricultural Engineers. He is further involved in the Association of German Food Technologists (GDL e.V.), a lifetime member of the Society of Dairy Technology, the International Society of Food Engineering, and the Institute of Physics (IOP). He is a Chartered Scientist with the IOP since 2021. His academic contributions include 60+ scientific publications in internationally recognised, high impact factor, peer-reviewed journals, and books. He has been awarded with the Distinguished Scientist award in Chemical Engineering by PCU in 2020. Further, there are two patents to his name relating to the invention of an in-line rheometry device and a novel composite packaging for primary and secondary application. Prof. Charles Oluwaseun Adetunji is a full Professor at the Department of Microbiology, Faculty of Sciences and the Director of Research and Innovation, Edo State University Uzairue (EDSU), Edo State, Nigeria. He formerly served as the Acting Director of Intellectual Property and Technology Transfer, Head of the Department of Microbiology, and Sub Dean of the Faculty of Science. Currently, he holds the positions of Chairman of the Grant Committee and Dean of the Faculty of Science at EDSU. Prof. Adetunji is a Fellow of the Royal Society of Biology in the UK. Additionally, he serves as a Visiting Professor and the Executive Director of the Center for Biotechnology at Precious Cornerstone University, Nigeria. His research centers on applying biological techniques and microbial bioprocesses to achieve Sustainable Development Goals (SDGs) and contribute to advancements in agriculture. Tilahun Seyoum Workneh is currently a Professor at the Agricultural Engineering Discipline, the University of KwaZulu-Natal. He holds a BSc in Agricultural Engineering, from the Department of Agricultural Engineering, Alemaya University (now Haramaya University), and an MEngSc in Agricultural and Food Engineering from the National University of Ireland, University College Dublin. He holds a PhD in Food Science from the Department of Microbial, Biochemical and Food Biotechnology, The University of the Free State, Bloemfontein, South Africa, and a Certificate in Postharvest Technology (Agricultural Research Organisation, Volcani Centre, Rishon LeZion). He has 35 years of experience in teaching, research, and community engagement. His research interests include: food processing and preservation, value addition to foods, heat and mass transfer in indigenous foods, hybrid drying of indigenous foods, postharvest processing of fruit and vegetables, functional ingredient production, food quality and food safety. Prof. (Eng) Duncan Onyango Mbuge is the Associate Dean, Faculty of Engineering and Associate Professor in the Department of Environmental and Biosystems Engineering, University of Nairobi. He is registered by the Engineers Board of Kenya (EBK) as a professional engineer, a corporate member of the Institution of Engineers of Kenya (IEK) and an Environmental Impact Assessment (EIA) Lead Expert. He is currently conducting research and teaching in food and process engineering, materials science, low-cost machinery development, renewable energy, especially green hydrogen applications, biogas, development and promotion of solar thermal and PV systems for cooking, irrigation and lighting.