ABSTRACT
This paper presents the results of the analysis of thermal issues and energy efficiency of three types of accumulators; namely stone-bed; water and phase change. Research experiments were carried out during April-October 2013 in a standard commercial semi-cylindrical high plastic tunnel with tomato cultivation of 150 m2. A stone-bed accumulator; with an area of almost 75 m2 was installed in the tunnel below ground level; while a water accumulator with a volume of 4 m3 was installed outside the tunnel. A phase change material (PCM) accumulator, with a volume of 1 m3 containing paraffin, was located inside the tunnel. The heat storage capacity of the tested accumulators and the energy efficiency of the process were determined based on the analyses of the 392 stone-bed charging and discharging cycles, the 62 water accumulator charging cycles and close to 40 PCM accumulator charging and discharging cycles. Dependencies in the form of easily measurable parameters; have been established to determine the amount of stored heat; as well as the conditions for which the effectiveness of these processes reaches the highest value. The presented analysis falls under the pro-ecological scope of replacing fossil fuels with renewable energy. As a result of the analysis; it was found that; in the case of a stone-bed; such an accumulator shows higher efficiency at lower parameters; that is, temperature difference and solar radiation intensity. In turn; a higher temperature difference and a higher value of solar radiation intensity are required for the water accumulator. The energy storage efficiency of the PCM accumulator is emphatically smaller and not comparable with either the stone-bed or the water accumulator.
Subject(s)
Horticulture , Hot Temperature , Solar Energy , WaterABSTRACT
BACKGROUND: The yellow aspect of colour is usually not considered for produce with a green-to-red or a green-to-yellow transition upon ripening. The magnitude of change is simply too small and, additionally, masked by a large variation. The colour of 'Granny Smith' apples, harvested from three orchards at two stages of maturity, was measured individually using the CIE L*a*b* system during storage in a regular atmosphere at three temperatures: 1, 4 and 10 degrees C. A model was developed based on a simplified mechanism, consisting of two consecutive reactions, to describe the development of the apple colour expressed as b* and L* values during storage. RESULTS: Monitoring individual apples made it possible to include and describe the biological variance of colour in batches of apples and to extract information on chilling injury, as a process active at 1 degrees C. All variations could be attributed to a single source related to the amount of yellowing compounds at the moment of harvest, indicating differences in state of maturity between individual apples. The obtained explained part (R(2) (adj)), using nonlinear mixed effects regression analysis was well over 90% for all data combined over more than 3000 observations. CONCLUSION: Orchard location had a slight effect on the mean initial colour value, indicating differences in development stage, most probably due to differences in assessing the harvest date. The magnitude of the variation in these colour values was, however, the same for all three orchards. The behaviour of the green colour aspect (a* value) has been reported separately, as this represents the major change in perceived colour. The changes in b* and L* values are rather small, while the biological variation between the individual fruit is at least of the same magnitude. The model presented here is, as far as known, the first model on b* and L* values for green-coloured products. Analysing b* and L* data using this model provides additional information with respect to the stage of maturity at harvest in a batch or for an orchard of Granny Smith apples. All the variation in the yellow colour aspects could be attributed exclusively to the initial level of yellow compounds.
