ANALYSIS OF EFFECT OF WATER CONTENT ON REFRIGERATOR LOAD

Abstract Refrigeration and Freezing of perishable food products is an important application area of principles of Thermodynamics. Fruits and vegetables continue to respire and generate heat during storage; which results in the growth of microorganisms such as bacteria, yeasts, moulds etc. When microorganisms grow in food they cause varying degrees of change in the foods characteristics as a result of metabolic activity.[2] Some of these changes, like those taking place during fermentation, are desirable, while others, like those resulting in food spoilage and food poisoning, are undesirable. Cooling is an effective and practical way of reducing growth rate of microorganisms and thus extending shelf life of perishable foods.[1] Keywords: Refrigeration, Cooling, Perishable, Spoilage