Green Refrigeration & Cooling Techniques for Food Preservation in Rural and Livelihood Sector.

Mechanical Engineering

The use of refrigeration for food and its preservation is undoubtedly the most extensive technique. Low temperatures at less than 5 ° C retard the development of micro-organisms, chemical and enzymatic reactions that cause spoilage. The majority of microorganisms do are more capable of metabolic activity at temperatures below -5 ° C. The two cooling processes that use for preservation like refrigeration and freezing. The globally concern on energy conservation with environmental security revealed the provision of green and energy efficient refrigeration techniques. The employment of solar integrated vapor absorption and adsorption refrigeration provides sufficient cooling for food/milk/vegetables and grain preservation in rural and remote rural areas in cost effective manner. This paper explains the fundamental, applications and technological feasibility of green refrigeration system and its commercial availability.

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