Banana Ripening Chamber

Engineered to simulate nature's ripening process without altering the taste or Freshness. RINAC Pioneered the indigenous, pressurized type Banana Ripening chambers of global standard which is running exceptionally well all over India. With expertise across the full spectrum of fruit Banana ripening chambers, Pre-cooling chambers, cold storage construction & refrigeration system, RINAC India provides focused solutions namely conceptualizing, designing, manufacturing and implementation of cold infrastructure requirements to cater to need of diverse industries. RINAC India offers Banana ripening chambers available with Pressurized/Reverse air flow evaporators and Humidity controlled rooms.

Salient features

• Air tight chambers with specially designed doors.
• Extreme turbulent air waves across chamber for quick collection and dissipation of field heat.
• High humidity coil cooling unit for an excellent performance in humidification.
• Air path control mechanism for even distribution of chilled air across fruits.
• Power full refrigeration system for Quick pull down of field heat.
• Intelligent Temperature control for enhanced shelf life of fruits.
• Intelligent gas control system for high quality out put fruits.
• Centralized Refrigeration with multiple compressors for high level of flexibility in operation and energy saving with standby compressor.
• Less power, connected as well as consumption hence low operating cost.
• Reduction in weight loss of fruit [5%-8%] by maintaining excellent humidity level across ripening process.
• Options for Web based monitoring and controlling of Temperature, Humdity, Ethylene and CO₂.
• Fully automatic ventilation and exhaust system & Automatic Ethylene Injection, control and CO₂exhaust system.

Principle of ripening and working cycle

The plant is generally operated on 4-6 days ripening cycle. This 4-6 days ripening cycle comprises of;

• Operation: 14° to 23° C and >90% RH. Pull down time (16-20hrs) to 16° to 18° C
• Ethylene injection, after 24 hrs at constant room temperature of 18° or 19° C and >90% RH
• Holding period 16-12 hrs (total 24 hours from start of ethylene injection) temperature held at 18° or 19° C and 90% RH
• Ventilation after 24 hrs after ethylene injection. Ethylene and CO₂ is expelled out and fresh air is injected in cold room. CO₂ level not to exceed 5000ppm during ripening process.
• Holding period for 3-4 days till coloration. Temperature can be reduced gradually to 14° to 16° C for enhancing the shelf life of the Fruit.
• Air distribution system for uniform ripening of banana in palletized crates with Suitable air bypass sealing system for the crates.