HORT-223
TOPIC
ZERO ENERGY COOLING CHAMBER (ZECC)
SUBMITTED TO:
DR. SOUMITRA GOSWAMI
ASST. PROFESSOR
DEPT. OF HORTICULTURE
ASSAM AGRICULTURAL UNIVERSITY
SUBMITTED BY:
PRATEETI
RUMA
KAUSHIK 2023-
TAYUNG
AJ-104
2023-AJ-110
2ND YEAR, 2nd
2ND YEAR, 2nd
SEMESTER SEC-A
SEMESTER SEC-A
COLLEGE OF
COLLEGE OF
AGRICULTURE, JORHAT
AGRICULTURE, JORHAT
INTRODUCTION
WHAT IS A ZECC?
A Zero Cooling Chamber (ZECC), originally developed in India, is a small
chamber made out of bricks and sand where farmers can store freshly
harvested produce before it is transported to market. The ZECC works on
evaporative cooling principles that can be used to provide a cool
environment.
An Indian institute has developed technology for zero energy cool
chamber an alternative of common refrigerator. This is an on-farm storage
chamber, for fresh fruits, vegetables and flowers to extend their
marketability. Storage of fresh horticultural produce after harvest is one of
the most pressing problems of a tropical country like India. Due to their
high moisture content fruits and vegetables have very short life and are
liable to spoil. Moreover, they are living entities and carry out
transpiration, respiration and ripening even after harvest. The spoilage of
fruits and vegetables can be controlled by reducing the storage
temperature. Refrigerated cool storage is not only energy intensive and
expensive, but also involves large initial capital investment.
The zero energy cool chamber can be constructed easily with materials
like brick, sand, bamboo, khashkhas/straw, gunny bag etc. The chamber
can keep the temperature 10-15OC cooler than the outside temperature
and maintain about 90% relative humidity. Multilocational studies at
different agroclimatic zones have been found it to be very useful. It is most
effective during the dry season.
CONSTRUCTING A ZERO ENERGY COOLING
CHAMBER
• MATERIALS NEEDED
• Size: 1.5 m wide x 2.15 m long (interior dimensions about 0.7 m wide x
1.40 m long) Capacity: A ZECC this size can store 6 crates of vegetables or up
to 120 kg of produce
•800 to 1000 bricks
(should be burnt bricks (even local or farm bricks will work)
•4 m3 coarse sand (or two handcarts)
•Tools: Hoe, rake, shovel, watering can, measuring tape
A) SITE PREPARATION
1. The site needs to be on flat ground, under shade and near a water source.
2. Level it with a rake and clear away any debris.
3. Add a layer of sand, raked flat. This is
the foundation and helps with drainage
B) MAKING THE FLOOR
4. Mark out the dimensions of your ZECC by measuring tape.
5. Or, place three empty crates on the floor and place bricks at corners to
show where walls will start (a good method if you do not have a measuring
tape)
C) MAKING THE WALLS
6. Start by building the inner wall. This wall should be 4 fingers (or about 7 - 8
cm) distance from the crates that will sit inside the ZECC.
7. Place bricks in a staggered/overlapping method (as per normal building
practice) but no need to use cement.
8. Use the width of your 4 fingers (or about 7 - 8 cm) to measure the gap
between the inner and outer walls.
Stack the crates two high so that you know how high to build the ZECC.
9. Build part of the inner wall, then part of the outer wall. As you go along, fill
the space between the two walls with sand (Tip: Apply water using the
watering can to help settle the sand).
[Link] inner wall can be one layer of bricks higher than the outer wall so
that the cover can sit on this.
D) MAKING THE COVER & SHADE STRUCTURE
9. Choose a convenient material to make a cover that is light and easy to
handle, such as a woven mat made from reeds.
FIG: Construction of ZECC
PRINCIPLE
•Based on the principles of Direct evaporative cooling.
• Cooling effect obtained by evaporation of water and fas... the
evaporation, greater is the cooling.
• Cool temperatures stew respiration process, allowing fresh produce for
longer time and avoid spoilage.
EVAPORATIVE COOLING
• Water evaporates into air raising its humidity and same time cooling th bed.
Efficiency depends on humidity of the surrounding air. Very dry, humidity air
can absorb a lot of moisture so considerable cooling occurs.
FUNCTION OF ZECC:
[Link] Reduction
•ZECC lowers the internal temperature by 10–15°C below ambient temperature
using evaporative cooling.
• This slows down the metabolic activity (like ripening and respiration) of fruits
and vegetables.
[Link] Humidity Maintenance
• Maintains 90–95% relative humidity, which reduces moisture loss from
stored produce.
•Prevents wilting, shriveling, and dehydration.
3. Shelf Life Extension
• Extends the freshness and usability of perishable items such as leafy
vegetables, tomatoes, mangoes, etc.
•Some crops last 2 to 10 times longer than when stored at room temperature.
4. Energy-Free Operation
• No electricity or fuel is required—just water and locally available
construction materials.
•Ideal for off-grid or rural areas.
5. Low-Cost Construction
•Built with bricks, sand, bamboo/straw mats, and water.
•Easy to construct and maintain, making it accessible for small farmers.
6. Post-Harvest Loss Reduction
•Helps reduce post-harvest losses, which are especially high in hot, humid climates.
•Keeps produce market-ready for longer, improving income potential for farmers.
ADVANTAGES
•Better marketability.
•Retain nutritive value.
•Environment friendly storage system with no pollution.
•Can be constructed by an unskilled person.
•No mechanical or electrical energy is needed.
•Allows small farmers to store produce for a few days and thus avoid costly
rush selling and distress sale.
•Ideal for household storage.
•Reduces losses and thus pays for itself in a short time.
•Useful for temporary storage of curd, milk, and cooked food.
•Can also be used for mushroom cultivation, storage of biofertilisers.
DISADVANTAGES
•Requires a significant capital investment.
•Operation relies on a reliable source of water throughout the year.
Areas of Application
•Short term storage of fresh vegetables, fruits and flowers
•Growing of white button mushroom
•Ripening of tomato and banana
•Plant propagation
•Storage of processed fruit products
SCOPE OF COOL CHAMBER
•Proposed cool chamber can be installed in different places of handling
•At present fruits and vegetables are handled in open shed the freshness i:
prone to considerable deterioration.
•It is suggested that a battery of commercial size cool chambers can be
installed in wholesale markets.
•Units can be installed in two rows with a corridor in between.
• Fruits and vegetables stored temporarily in the cool chamber units before
the transaction can retain
freshness and quality.
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