Fabric Air Ducts in Fresh Storage Applications

Fabric air ducts are used for fresh storage.

Leaf vegetables breathe vigorously after picking, water evaporates quickly, the water loss rate reaches 5%, it loses its commodity value, and it is very vulnerable to mechanical damage. The quality of leaf vegetables is mainly affected by internal and external factors; the appearance quality is mainly affected by chlorophyll, while the internal quality is primarily influenced by ascorbic acid, carotenoids, and phenolic substances. Currently, low-temperature storage is one of the more effective methods for maintaining the freshness of leafy vegetables. Studies have shown that compared to 20°C, the quality of lettuce can be significantly preserved at 0°C, and the decrease in soluble protein and sugar content, as well as the inhibition of polyphenol oxidase and peroxidase activities, and the accumulation of free amino acids can be significantly controlled at 0°C. Research on spinach and celery has also indicated that the degradation rate of chlorophyll and vitamin C at 4°C is slower than at 9°C. Additionally, under 4°C conditions, the accumulation of nitrites can be effectively suppressed. This demonstrates that constant temperature and uniform airflow are two critical indicators for evaluating vegetable cold storage.

Bags equipped with air ducts and refrigeration devices can ensure the even distribution of cold capacity within the warehouse, improve heat transfer efficiency, reduce vegetable dehydration, enhance storage quality, and achieve energy-saving goals. Cold air is transported to the working area at a speed of 0.07-0.18 m/s via permeable air distribution pipes. In spaces requiring large amounts of cold air, when the ground cooling load reaches up to 300W/m², fabric air ducts can provide airflow without noticeable wind sensation. As a surface air supply method, this ensures highly uniform temperatures, creating a low-temperature storage environment for vegetables and extending their shelf life.