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Evaporator Solution for Strawberry Cold Room Preservation
Strawberries require -0.5~0°C, 90–95% RH, and rapid cooling (20°C → 0°C in 1–2 hours) to slow respiration and mold. The evaporator must deliver high humidity, uniform airflow, and reliable defrost.
Key Specifications
Fin spacing: 6.5–8 mm (anti-frost)
Coil: Inner-groove copper + hydrophilic aluminum fins
Fans: Ø300–500 mm, EBM, variable speed
Defrost: Hot-gas (fast, <5 min) or electric; heated drain pan
Design Parameters (per m³ Cold Room)
Cooling capacity: 150–200 W/m³ (peak; includes respiration heat ~9.4 W/kg)
Air changes: 40–60 times/hour
Air velocity: 2.5–3.5 m/s at outlets; ≤0.5 m/s over fruit (prevents dehydration)
ΔT (evap→air): 1–2 K (high humidity)
Cooling & Defrost Strategy
Forced-air precooling: 1–2 hours from harvest to 0°C; remove 75–80% field heat in first hour.
Humidity control: Small ΔT + hydrophilic fins → 90–95% RH; avoid dry airflow.
Defrost schedule: Hot-gas defrost every 4–6 hours (5 min, temp fluctuation <3°C); electric backup.
Air distribution: Horizontal airflow above pallets; return air at low level; VFD fans for variable load.
