100-1000kg Electric Banana Ripening Chamber, Grade : PPGI Sheet -0.5.mmm

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 CO₂ exhaust 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.