Evaporator for Fruit Ripening Room

Principle of evaporator

Refrigeration and cooling

Through the evaporation of refrigerant (such as Freon, ammonia, etc.) in the evaporator to absorb heat, reduce the temperature of the ripening room, to avoid over-ripening or rotting of fruits due to high temperature.

Application Scenario: When ripening tropical fruits (e.g. banana, mango), the temperature needs to be controlled at 12-25℃, and the evaporator can be precisely adjusted to the target range.

Humidity regulation

Condensation of water vapor on the surface of the evaporator can indirectly reduce indoor humidity, or with humidification devices to maintain humidity at 85%-95% (the ideal humidity for most fruit ripening).

Role: insufficient humidity will lead to water loss and wrinkling of fruits, too high is easy to breed mold, the evaporator indirectly balances the humidity by controlling the temperature.

Gas environment optimization

Part of the evaporator is integrated with a ventilation system, which can discharge the ethylene gas (ripening agent) produced by the respiration of the fruits, avoiding the over-ripening of the fruits due to the high local concentration.

Extension: In combination with gas conditioning technologies (e.g. regulating O₂ and CO₂ concentrations), the evaporator can further delay or accelerate the ripening process.

Typical Application Scenarios and Design Points

Banana Ripening Room

Temperature: 14-16℃ (moderate ripening speed to avoid peel spotting);

Ethylene control: the evaporator needs to be combined with a ventilation system, with 2-3 air changes per hour, to prevent ethylene from accumulating and causing over-ripening;

Humidity: Maintain 90%-95% to avoid stem drying. Humidity: Maintain 90%-95% to avoid stem dryness.

Mango ripening room

Temperature: 18-22℃ (below 12℃ is easy to occur cold damage);

Evaporator layout: adopt top or side air supply, avoid cold wind blowing directly on the fruits, resulting in local frostbite.

Gas-conditioned ripening storage

Compound function: evaporator and gas conditioning equipment (such as N₂ generator, CO₂ absorber) are linked to realize a low oxygen (2%-5% O₂) environment to delay ripening in order to prolong shelf life.