Evaluation of Storage Losses in a Commercial Potato Cold Storage

Measurements were made in a commercial potato cold storage to evaluate some of the operating and geometric parameters (like loading density, percentage free space, potato temperature during cooling, cool-down time, storage air temperature and humidity, loading pattern, power consumption pattern, heat transfer coefficients in evaporator and condenser) related to the losses of stored produce. The loading density of potato in stack and cold storage (534.63 kg/m^3 and 366.01 kg/m^3, respectively) was optiimum. The percentage free space was adequate and found to be 31.54%. Therefore, center-most potatoes achieved safe temperature (12-13°C) in about 10 days and the maximum cool-down time was about 30 days. Hence, the potatoes were safe from the rotting. Also, the temperature of potatoes at the surface was always above the critical temperature for cold injury. However, large variations in storage air temperature were observed during the cool-down period, which increased the weight loss from the potatoes. The average weight loss was 5.3% after 8 months of storage. Steep fluctuations in power consumption were observed due to irregular loading pattern. The power consumption of compressor during transient cooling was found to vary between 34.84 and 84.6 kW.