Abstract
The cooling equipment used in an experimental vegetable store with a cooling tower is described. In a period of 2 1 2 years of experimental and commercial use about 2500 t of vegetables were cooled and held in the store each year. Improvements were made to the design of the store, its refrigeration plant, ice bank, cooling tower and ventilation system. Heat transfer coefficients for an ice bank and cooling tower are given. Suggestions on store management are also made.
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