GR1010311B - Transportable device for the dynamic degreening of agricultural products - Google Patents

Abstract

The invented transportable device destined for the dynamic degreening of agricultural products is a rectangular parallelepiped metal structure externally lined with laminae. Internally, it contains a set of technical applications and accessories creating the appropriate dynamic degreening conditions. Degreening is the rapid and controlled change of the color of certain fruits to the typical color of the ripe fruits under the influence of ethylene gas. Dynamic degreening is based on continuous control and direct adjustment of multiple parameters. The invented device has 4 air ducts that manage the working air. It carries electric thermal resistances heating the air it manages and powerful axial fans with adjustable funnels directing the recirculating air. It is liable to spray quantities of ethylene and disperse them in the degreening area while regulating the humidity by mist propagation. It has suitable sensors to control the degreening conditions, an electric control panel and four preset degreening modes. This device is used in the degreening of oranges, tangerines, lemons, etc.; it comes in suitable dimensions, it is light and can be easily transported and placed inside the existing cooling chambers.

Description

DESCRIPTION

Portable device for dynamic greening of agricultural products.

The present invention finds application in agricultural products, which are ripe, but have not acquired the color of the ripe fruits of their variety. In these there is the possibility of either being harvested, de-greened and made available for consumption with the rest of the production, or stored for a long time in cold rooms and before being made available for consumption de-greened.

Greening is the rapid and controlled change in the color of certain fruits, to the typical color of the ripe fruits of their variety under the influence of ethylene gas (C2H4). The most common fruits that can undergo the degreening process are oranges, tangerines, lemons, etc.

Dynamic de-greening is considered the de-greening method based on the continuous control of multiple parameters such as temperature, humidity, concentration of carbon dioxide (CO2) and ethylene (C2H4) gases, by many sensors of various kinds and which, in our case, are placed in the portable potential device degreening of agricultural products with the possibility of some of them being applied inside the cold room, both to the stored products and to the cooling mechanisms.

In Dynamic de-greening, a predetermined set of automated actions acts continuously and directly on the mechanisms that create the conditions of de-greening, with the result that it keeps them ideal, at all times of operation, in all the points that make up the volume of the cooling chamber within which the de-greening takes place. due process. Dynamic degreening also investigates the composition of the atmosphere prevailing in the cold room by controlling the levels of the generated concentrations of the gases ethylene (C2H4) and carbon dioxide (CO2). After checking and processing their concentrations, it acts automatically with predefined functions in the mechanisms for managing them, returning the cold room to the given composition of the atmosphere suitable for each product.

The portable device for dynamic greening of agricultural products is a construction in the form of a rectangular parallelepiped with metal structural elements that provide resistance to movements and to the dynamic loads that are created. Externally it is lined with laminates.

Internally, it contains a set of technical applications and components that create the appropriate conditions for dynamic greening. Dynamic greening compared to classical greening differs in that it is based on the continuous, accurate and detailed control of multiple parameters by many sensors of various kinds, more than classical greening.

The portable dynamic degreening device for agricultural products that performs the dynamic degreening has all the necessary sensors controlling the existing cold room in which it is used, but also the stored products, while it has the ability to gather the data on its control panel and act accordingly on the mechanisms to carry out the greening process through planned actions.

It consists of mechanisms, air ducts and accessories suitable for the control and supply of ethylene gas (C2H4), which is the main factor of greening, the control and removal of air containing carbon dioxide gas (CO2), the supply of fresh air , the control and regulation of the temperature of the fruit and the area where the de-greening takes place, the control and regulation of the humidity in the de-greening area and the control and regulation of the cooling devices of the existing cold room.

The transportable device for dynamic degreening of agricultural products is light, of suitable dimensions, easily transported and used placed inside existing air-tight cold rooms.

During the harvest, certain quantities of fruit from the aforementioned are collected without having acquired the commercial color of their variety. This can be obtained later through the greening process as long as they are harvested ripe. De-greening allows producers to simultaneously exploit all the harvested quantities of fruit whether they have the color of their commercial maturity or not. In this way, they benefit from the whole of their harvest, eliminating the financial losses that would have been created by the unused ungreened products. Greening also enables the long-term storage in cold rooms of all the production, which during the harvest season cannot be made available for consumption. Later, at the appropriate commercial moment and within the product's shelf life, those that did not have the appropriate color are de-greened and made available for consumption.

The greening process is carried out with the use of ethylene gas (C2H4), which is the determining factor for this process and is carried out in cold chambers, under special conditions of temperature and humidity in its constant presence. In general, ethylene is a simple hydrocarbon that is produced by plant organisms through their respiration and regulates various physiological functions.

It is considered as a hormone and for this reason it is called "ripening hormone". It plays an important role in post-harvest management, because its presence accelerates the ripening of the products. More specifically, because the aforementioned fruits do not change their respiration and therefore do not produce larger amounts of ethylene (C2H4), the necessary amount is sprayed by special mechanisms, in the greening area. This is supplied from bottles containing it, in absolutely safe storage in the form of a mixture of ethylene - nitrogen in the ratio (4% C2H4 - 96% N2).

More generally, the application of ethylene to green, ungreened fruits results in the breakdown of chlorophyll and the appearance of yellow and orange pigments (carotenes and xanthophylls), from which the color of the fruit results.

In addition to ethylene, the factors influencing degreening are carbon dioxide (CO2), temperature and relative humidity. The presence of carbon dioxide (CO2) in the de-greening chamber, is created during the breathing of the product, while it acts as an inhibitor by obstructing the de-greening mechanism when it is found in high concentrations above 10,000 ppm of the active volume of the space being carried out.

Active volume means the space remaining after subtracting the volume occupied by the stored products with their packaging.

Degreening as mentioned above is created by exposing the fruit to high amounts of ethylene, but it is not the only factor in order to achieve the process. At the same time, other factors must be satisfied, such as suitably high levels of temperature and humidity, but also low concentrations of carbon dioxide (CO2).

The low concentrations of carbon dioxide (CO2) are achieved with continuous control and regular ventilation. The other factors such as the temperature, is achieved by controlling and regulating the heating-cooling mechanisms, the humidity is achieved by controlling and creating water mist from the portable device for dynamic greening of agricultural products and the appropriate ethylene concentrations are achieved by controlling and carrying out spraying also from the said device device.

During the greening process, a continuous and reliable control of all the parameters involved is carried out, while the recirculation of the existing air in the used cooling chambers is carried out without interruption.

Dynamic greening controls the conditions and the whole process through many different sensors. The temperature is controlled by temperature sensors placed in the space but also by temperature sensors immersed in the core of the fruit.

The humidity is controlled by a humidity sensor, while the control of the ethylene and carbon dioxide gases, which are inside the chamber, are controlled by highly sensitive and highly accurate electrochemical sensors. Then the dynamic degreening with a predefined set of automated actions, maintains the ideal degreening conditions throughout the volume of the chamber, which results in the creation of a uniform color in all products.

The whole process must be done at relatively slow rates, as much as possible, so as to simulate natural processes in order to achieve the best possible color gradation, the result of which gives a color very close to the color of the mature products of their variety.

The hitherto known methods of de-greening are, on the one hand, cooling chambers with permanent equipment suitable for de-greening, and on the other hand, additional equipment, i.e. portable sets of components for creating de-greening conditions, which are placed in cooling chambers. As for the cooling chambers of greening, they are equipped with a cooling installation, a heating system, humidifiers, a control and supply system for ethylene (C2H4), a control and removal system for carbon dioxide (CO2), a control panel, temperature and humidity sensors. In the case of permanent greening plants, their construction requires a high-cost investment.

As a result of the previous fact, the final value of the product is burdened more, if we take into account that the greening process is used for a very short period of time, about 20 days a year, binding the facilities for the rest of the time.

Another reason that affects the final cost of the product is that the permanent greening plants receive the products to be processed in their space, resulting in movements, and requiring very good planning, receipt, preparation and movement from and to the cold rooms that will be stored. but also in the packaging and shipping areas of the products.

In addition to permanent greening facilities, as mentioned above, there is the solution of additional equipment, i.e. sets of components that create greening conditions. These include a control panel, temperature and relative humidity sensors, ethylene (C2H4) control and supply system, carbon dioxide (CO2) control and removal system. The aforementioned have the ability to control and regulate the greening conditions and carry out the entire process. These sets are assembled and placed in existing cold rooms, turning them into greening rooms by specialized personnel.

In every new case of installation of the additional equipment, it must be adapted to the requirements of the cold room, while its uninstallation and transfer to another cold room is a time-consuming process with significant financial costs. In general, this action puts a financial burden on the operation of the cold room, due to the fact that the new installation requires specialized technicians, who must deal with the problem of damage to the circuits of the control and operation systems in every new installation. These must be restored after first being adapted to the geometry of the new chamber being installed.

Figure 1 shows the front side of the device where the electrical panel for receiving - processing and transmitting operating commands 5, the temperature sensor 2, the humidity sensor 3, the immersion-penetration temperature sensors 39 and 40 that can be placed on the flesh of the wrist can be seen anywhere in the cold room, the high-sensitivity high-precision electrochemical carbon dioxide (CO2) measurement sensor 4, the high-precision high-sensitivity electrochemical ethylene (C2H4) measurement sensor 6, the special air connection 33, the special hydraulic water connection 34, the special connector for ethylene 35, the air pressure control manometer 36, the water pressure control manometer 37, the ethylene pressure control manometer 38, the solenoid valve for controlling the air supply 26, the solenoid valve for controlling the water supply 27 , the solenoid valve for controlling the ethylene supply 28, the air ducts 10,11, and 17, the 2 powerful axial fans 9, the 2 directional funnels 32, the air suction nozzles 41 in the air duct 11, the perforated plates 42, the non-perforated plates 43 and the metal support grid 1.

Figure 2 shows the rear side of the device in section where arrows show the movement of the working air, the air ducts 10,11,16 and 17, the nozzles 22 and 23, the plugs 45,46 and 47, the centrifugal fans 12, 13,18 and 19, the irreversible diaphragms 14,15, 20 and 21,

The 2 electric motors of the fans 44, the thermal electric resistances 24, the air supply piping 30, the water supply piping 29, the air-water spray nozzles 31, the perforated ethylene spray pipe 8, the perforated plates 42, the non-perforated plates 43 and the metal support grid 1.

Figure 3 shows the operation arrangement of the de-greening in the existing cold room 7 with the products on pallets, where arrows show the movement of the working air within the space, the placement in the transportable device of dynamic de-greening of agricultural products, the connection of the air to the compressor 48, the connection of water to the mains 49, the connection of the ethylene-nitrogen bottle 50, the air cooler of the refrigerating chamber 25, the movement of air with arrows in the air ducts 10,11,16 and 17 and the location of the immersion temperature measuring sensors -penetration 39 and 40.

Figure 4 shows the electrical diagram that unilinearly shows the connection of the components that make up the dynamic greening with its operating components. Figure 4 is intended to demonstrate the connection of the various components in the following presentation. Figure 4 shows: The electrical board 5, the temperature sensor 2, the humidity sensor 3, the immersion - penetration temperature sensors 39, 40, the electrochemical sensor for measuring carbon dioxide with high sensitivity and high accuracy 4, the electrochemical sensor for high sensitivity high precision ethylene measurement 6, air duct centrifugal fans 12, 13, 18, 19, electric heating resistors 24, pressure air control solenoid valve 26, water supply control solenoid valve 27, ethylene supply control solenoid valve 28 , the electric motors of the axial fans 44 and the air cooler 25.

Note: During the development of the description and operation of the Transportable Device for Dynamic Greening of agricultural products, figures 1,2,3 & 4 will be mentioned in parallel.

The present invention with the name transportable device for dynamic greening of agricultural products (figure 1) consists of a metal structure in the form of a network 1 (figures 1 and 2) whose base is a combination of galvanized steel beams of the IPN or UPN type and hollow beams of rectangular section made of high-strength steel strength (St 37-2) and its frame, which is made of shaped galvanized steel sheet 2 mm thick, similarly high strength (St 37-2).

The frame together with the base are assembled and form the load-bearing structure, on which all the components are based and assembled.

The construction is completed with the side covers made of galvanized steel sheets. These are distinguished into perforated plates 42 (figures 1 and 2) which are placed in the lower part of the device and allow the circulation of air and non-perforated plates 43 (figures 1 and 2) which are placed in the upper part of the device and do not allow the circulation of air.

The upper part of the device (fig. 1) is closed using galvanized steel sheets while there are 2 holes formed in them on which 2 powerful axial fans 9 (fig. 1) are properly supported that suck the air of the cooling chamber from the lower part of the device, moving with the help of the two (2) electric motors 44 (figure 2) connected by appropriate wiring (figure 4) to the electrical panel 5 (figure 1). The aspirated air recirculates inside the cooling chamber 7 (figure 3) with the help of 2 directional funnels 32 (figure 1), which are configured with a suitable slope, while being amenable to adjustment in terms of their orientation inside the cooling chamber (figures 1 and 3).

The transportable device for dynamic greening of agricultural products on one of the two smaller sides, where there are no air ducts, is placed the electric panel for receiving - processing and transmitting operating commands 5 (figure 1), which contains a programmable logic controller (PLC) with a screen on which the indicators of the measuring instruments and the operating mechanisms are displayed, while it has special keys for selecting the greening programs and controlling the actions of the device.

On the same side next to the control panel (figure 1), there is the temperature sensor 2, the two immersion - penetration temperature sensors 39 and 40, which measure the temperature immersed in the core of the fruits, the humidity sensor 3, the high sensitivity electrochemical sensor of large precision that measures carbon dioxide (CO2) 4, and the high-precision electrochemical sensor that measures ethylene (C2H4) 6 (figure 1).

All the above sensors are located on the side where the electrical control panel is located and are connected to it with appropriate wiring (figure 4).

Next to the electrical panel 5, are the connections of the services that serve the greening process (figure 1). In particular, the supplies connected are the following: Air under pressure to assist the spraying of water, water to create moisture and an ethylene-nitrogen mixture which is in commercial steel bottles under pressure, to create suitable concentrations of ethylene (C2H4) . All of these are connected with appropriate connectors identified as follows: For air special air connector 33 (figure 1), for water special hydraulic connector 34 (figure 1) and for the ethylene-nitrogen mixture special air connector 35 (figure 1).

Their pressures are controlled by the manometers which are also on the same side for the air 36 (figure 1), the water 37 (figure 1) and the ethylene-nitrogen mixture 38 (figure 1).

Their supply is controlled by solenoid valves connected with appropriate wiring to the electrical control panel 5 (figure 4) and is for air from solenoid valve 26 (figure 1), for water from solenoid valve 27 (figure 1) and for the mixture ethylene-nitrogen from solenoid valve 28 (figure 1).

All the above components are connected by piping circuits, the extensions of which end up inside the transportable device for dynamic greening of agricultural products.

Air is led into the device from piping 30, water from piping 29 and the ethylene-nitrogen mixture from piping 8 (figure 2).

The air and water piping are connected to the air-water injectors 31 (figure 2) which, when they spray, create the appropriate water mist, which is carried away by the axial fans 9 (figure 1) in the area where the greening is done.

The ethylene-nitrogen mixture is sprayed under pressure from piping 8 (figure 2), above the electrical resistances, which has holes through which the said mixture is poured.

In the operation of the portable device for dynamic degreening of agricultural products to create the appropriate temperature at which the degreening is carried out, it carries an array of electrical thermal resistances 24 (figure 2), which are connected with appropriate wiring (figure 4) and controlled by the electrical control panel 5 (figure 1) in combination with the information provided by the temperature sensor 2 (figure 1).

The operation is completed by managing the air supplied or removed as fresh or enriched with ethylene (C2H4) or carbon dioxide (CO2) as the case may be and is achieved through four air ducts located in the portable dynamic agricultural degreening device as follows.

1) The direct carbon dioxide (CO2) removal vent 10 (figure 2), which is located at the highest point of the device and extracts the air through the cooling chamber where the greening is carried out. It includes a centrifugal fan 12 (figure 2) connected by appropriate wiring to the electrical control panel 5 (figure 4) and a non-return diaphragm 14 (figure 2), which is activated by the movement of the air.

2) The curved carbon dioxide (CO2) removal air duct 11 (figure 2), which sucks in from the lowest point of the device and rejects the air from the highest point, corresponding to that of the straight air duct 10 (figure 2). The air duct includes a centrifugal fan 13 (figure 2) connected by appropriate wiring to the table 5 (figure 4) and a non-return diaphragm 15 (figure 2), which is activated by the movement of the air. To suck in the air because the end located at the lowest point is closed with a cap 45 (figure 2), nozzles 41 (figure 1) arranged in the lower straight part of said air duct 11 (figures 1 and 2) are used.

3) The curvilinear fresh air supply vent 16 (figure 2), which is located at the lowest point of the device below the arrays of thermistor resistors 24 (figure 2). It includes a centrifugal fan 18 (figure 2) connected by suitable wiring to the electrical panel 5 (figure 4) and a non-return diaphragm 20 (figure 2), which is activated by the movement of the air. To supply the air because the end located inside the device is closed with a cap 46 (figure 2) nozzles 22 (figure 2) are used arranged throughout its part placed after the non-return diaphragm 20 (figure 2).

4) The curvilinear fresh air supply duct 17 (figure 2), which is also located at the lowest point of the device below the arrays of thermal electrical resistances 24 (figure 2). It includes a centrifugal fan 19 (figure 2) connected by suitable wiring to the electrical panel 5 (figure 4) and a non-return diaphragm 21 (figure 2), which is activated by the movement of the air. To supply the air because the end located inside the device is closed with a cap 47 (figure 2) nozzles 23 (figure 2) arranged throughout its section after the non-return diaphragm 21 (figure 2) are used.

The transportable device for potential degreening of agricultural products is placed inside the existing cooling chamber that is to be degreened in the center of the side where the air coolers are located, below them, by connecting the appropriate holes created in the cooling chamber, the air ducts of the device with the external environment (figure 3).

After connecting the air ducts, the device is connected to a compressed air supply, usually from an independent compressor 48 (figure 3) to the special air connection 33 (figure 1), with a water supply 49 (figure 3) to the special hydraulic connection 34 (figure 1) and supplying an ethylene-nitrogen mixture (figure 3) to the special air connector 35 (figure 1) from a bottle 50 containing the ethylene-nitrogen mixture.

The air compressor, the water supply and the bottle of the ethylene-nitrogen mixture are located outside the cooling chamber (figure 3).

Then the existing refrigerating installation of the refrigerating chamber is properly connected to the electrical panel 5 (figure 4) for its control and operation, since the temperature of the refrigerating chamber is higher than that of the specifications of the process of greening the product. Finally, the immersion-penetration temperature sensors 39 and 40 (figure 1) are placed in the core of the fruits (figure 3), one at the highest and one at the lowest point in the center of the cooling chamber (figure 3).

As long as the device is connected to the current and the directions of the hoppers 32 (figure 1) are adjusted that provide the conditioned air with the appropriate proportions of temperature, humidity and ethylene, the device is ready to select the appropriate program for the product to be degreened.

The device has four pre-made greening operation programs of 48, 72, 96 hours and one of continuous operation. These programs are placed on it during its manufacture and are defined through the programmable logic controller (PLC), which is contained in the electrical control panel 5 (figure 1).

To make the operating example that we will cite in our reference below more realistic, we will consider that oranges will be de-greened whose data has already been entered into the PLC during programming by its manufacturer and is: The temperature range of 22° to 24° C, the relative humidity 92% to 94%, the permissible concentration of carbon dioxide and the appropriate concentration of ethylene. In this particular case, a 3-day (72-hour) process will be applied by selecting the appropriate pre-saved program.

As soon as the start command is given, the device through the PLC starts the electric motors 44 (figure 2) and they in turn move the impellers of the axial fans 9 (figure 1) for the recirculation of the existing air in the area where the greening is done with the aim balancing the prevailing conditions.

Note: these fans run non-stop throughout the selected greening program recirculating the conditioned air.

At the same time, the device checks the chamber temperature through sensors 2, 39 and 40, (figures 1 and 3) which, if it is greater than 24° C, instructs the existing cooling installation through a suitable connection (figure 4), to operate, providing cooling from the air cooler 25 (figure 3) in the space, resulting in a reduction of the temperature within the limits of the greening temperature. When the temperature reaches 24°C it instructs the existing cooling system through a suitable connection (figure 4), to stop its operation.

If the temperature during the control of the sensors is lower than the lowest de-greening temperature i.e. 22° C, an order is given from table 5 through appropriate wiring (figure 4), to be connected with voltage

the thermal electrical resistances 24 (figure 2). As a result of this action, the air that is sucked in from the cooling chamber and penetrates through the lower perforated plates moving inside the device, passes between the heated resistors, is heated and guided by the directional funnels 32 (figure 1) into the space of the cooling chamber 7 (fig. 3) where the degreasing takes place.

The thermal electric resistances remain in operation until the de-greening temperature is equalized, while they stop operating when they exceed the upper temperature limit set for the program in use. The temperature recovery function is repeated at any time throughout degreening when required.

As soon as the temperature limits are restored, the control of the relative humidity is carried out, and if it is lower than the appropriate one, which is 92% for oranges, an order is given to the solenoid valves 26 and 27 (figure 1), to supply air and water under pressure respectively to the pipes 30 and 29 (figure 2), to which the air-water injectors 31 (figure 2) are connected. The air-water nozzles spray with the help of pressurized air, water in the form of very small droplets and thus create water mist, which is carried away by the movement of air in the cooling chamber (figure 3) increasing the relative humidity. When the relative humidity reaches the maximum value of 94%, the solenoid valves are commanded to close, stopping the air and water supplies. The function to restore the relative humidity is also repeated at any time throughout the greening when required.

Immediately after checking and restoring the temperature and humidity, a check is carried out on the concentration of carbon dioxide (CO2) by the high-sensitivity, high-precision electrochemical sensor 4 (figure 1).

If the concentration of carbon dioxide (CO2) is over 10,000 ppm, an order is given for its removal, in the following way.

The centrifugal fan located in the air duct 10 (figure 2) is given a starting command to its electric motor through appropriate wiring from the electrical control panel 5 (figure 4).

The fan impeller starts, sucking in air and with it the carbon dioxide (CO2) that is inside the cooling chamber. The aspirated fluid acquires a high pressure, due to the movement of the fan impeller, as a result of which the diaphragm 14 (figure 2) opens and is thus extracted and discharged into the external environment.

Because the position of the air duct 10 (figure 2) is at the highest point of the device and because the concentrations of carbon dioxide as heavier than the gases contained in the cooling chamber are mainly in the lower part of the cooling chamber, the device has a second curved air duct 11 ( scheme 2) removal of carbon dioxide. This air duct starts from the lowest point of the device (figure 2), necessarily suctioning from the lowest point of the cooling chamber. Following an upward direction using a 90° angle and again a horizontal direction using a new 90° angle, it forms a new direction perpendicular to the original, but parallel and at the same height as the outlet of the air duct 10 (figure 2). The centrifugal fan 13 located in the air duct 11 (figure 2) is given a starting command to its electric motor through appropriate wiring from the electrical panel 5 (figure 4). The fan impeller starts, sucks in air and with it the carbon dioxide that is inside the cooling chamber and especially from its lower part. Since the air duct 11 has a sealing cap 45 (figure 2), the suction is performed by several nozzles 41 (figure 1) all directed towards the inside of the cooling chamber. The aspirated fluid acquires a high pressure, due to the movement of the fan impeller, as a result of which the diaphragm 15 (figure 2) is opened and thus the air containing the carbon dioxide is extracted, being discharged to the external environment.

For the loss of the extracted air containing the carbon dioxide, the curvilinear air ducts 16 and 17 (figure 2) undertake to replace it, simultaneously both sucking in fresh air from the outside environment.

From the electrical panel 5 (figure 1) the electric motors of the centrifugal fans 18 and 19 (figure 2) of the air ducts 16 and 17 (figure 2) are commanded through appropriate wiring (figure 4) to start. The result of this action is to turn the fan blades and suck in fresh air from the environment.

The aspirated fresh air acquires a high pressure, due to the movement of the fan blades, as a result of which the diaphragms 20 and 21 (figure 2) are opened and thus the air is pushed towards the inside of the cooling chamber.

Because the air ducts 16 and 17 have sealing caps 46 and 47 (figure 2), but also to create a better dispersion, the air flows from several nozzles of different directions 22 and 23 (figure 2) placed after the non-return diaphragms 20 and 21 , in the upper part of the air ducts respectively, all facing the upper side of the device.

In this way, the passage of the air is achieved through the electric resistances which, being heated, heat it and with the help of the axial fans 9 (figure 1) it ends up in the directional funnels 32 (figure 1) where it is dispersed. throughout the cooling chamber 7 (figure 3).

The process for removing the carbon dioxide and replenishing it with fresh air is repeated when required, i.e. when the carbon dioxide concentration exceeds 10,000 ppm. This control is carried out throughout the greening and is ensured on the one hand by the measurements made by the highly sensitive and high precision electrochemical carbon dioxide sensor 4 (figure 1) and on the other hand by the fact that the measurements are transmitted to the control panel 5 onwards from processing the appropriate operating commands are sent to the cooperating devices via wiring (figure 4).

As mentioned the main desilting factor is the effect of ethylene (C2H4), which the transportable agricultural desilting device manages as follows:

Ethylene (C2H4) is inside the steel bottle 50 (figure 3) under pressure as an ethylene-nitrogen mixture and is connected to the portable agricultural dynamic desilting device with a high-pressure hose with the special air connector 35 (figures 1 and 3). .

Ethylene (C2H4) is supplied to the device after a command given by the electrical panel 5 to the solenoid valve 28 (figure 1) to open allowing the passage of the gas. The control of the ethylene pressure, in addition to the manometers carried by the bottle, is done by the manometer 38 (figure 1).

As long as the temperature and humidity in the product data are balanced in the chamber where the de-greening takes place and as long as the amount of carbon dioxide is below 10,000 ppm after checks made by both the temperature and humidity sensors as well as the electrochemical carbon dioxide sensor carbon, then the process of supplying ethylene by spraying can be started, according to the procedure below.

The electrical control panel 5 (fig. 1) having received the data of the above measurements, commands the solenoid valve 28 (figs. 1 and 4) connected to it with appropriate wiring to open, providing the ethylene-nitrogen mixture under pressure, in the pipe 8 ( figure 2) which in the part that is above the electric thermal resistances 24 (figure 2) is perforated and sprays in the direction of the upper part of the device. If the temperature of the room falls below the thresholds of the degreasing, the electrical panel provides voltage to resistances, OL which are heated and in turn provide amounts of heat to the air that surrounds them. raising its temperature. The hot air together with the ethylene gas moves towards the directional hoppers by the strong suction created by the OL impellers of the fans 9 (figure 2) driven by the electric motors 44 (figure 2).

The exiting hot air entrains the ethylene which diffuses throughout the chamber, affecting the products to be greened.

For the exemplified greening of oranges on the first day of the three-day (72-hour) program chosen to be implemented, ethylene is pumped on all days of the program, every 10 minutes for 30 seconds, until the high-sensitivity, high-accuracy electrochemical sensor of of ethylene 6 (figure 1) measure the suitable ethylene concentration for greening. Regarding venting on the first day, no venting is done unless a carbon dioxide concentration of more than 10,000 ppm is detected by the high-sensitivity high-precision carbon dioxide electrochemical sensor 4 (figure 1). During the next two days, complete ventilation is activated every 6 hours, while emergency ventilation is activated when the concentration exceeds 10,000 ppm.

Throughout the greening, the air recirculation process does not stop, even in the case of corrective processes for adjusting the temperature, humidity or removing the dioxide or introducing fresh air in combination with the supply of ethylene gas.

After the three-day program the portable device does not stop working. It applies continuous ventilation and recirculates the internal air, while stopping the supply of ethylene and the heating of the recirculated air.

This operation lasts until all the products are removed from the space, because the degreasing of some of them continues after the end of the process at a slow rate. At the same time, the conditions inside the chamber are balanced by adapting the products to the prevailing external ones.

The portable dynamic agricultural degreening device is designed to improve the disadvantages of degreening plant operation as follows:

1) The transportable device for dynamic greening of agricultural products provides ease of movement, because it is a construction that has small dimensions and weight. It can be transported from room to room with a small "Clark" type pallet truck.

2) The portable agricultural dynamic greening device is easy to install and use without the need for a skilled craftsman.

3) The portable agricultural dynamic greening device has the possibility to be used placed inside the existing cold rooms, which have multiple capacity by operating independently of it, because they have the ability to adjust their operation. With this method, large quantities of products are de-greened, yielding faster results in large productions, providing independence in the planning of the cold rooms used and therefore, greater economic benefits.

4) The portable device for dynamic degreening of agricultural products due to the fact that it is used in "cooperation" with the existing cold rooms, where the products to be degreened are located, saves hours of work from moving and rearranging the fruit contents.

5) The transportable device for dynamic greening of agricultural products due to the fact that it is used in "cooperation" with the existing cold rooms and taking advantage of the refrigerating plant that uses it to drop the temperature, it is not necessary to have its own refrigerating plant, which otherwise would make it heavier and less economical.

6) The transportable device for dynamic degreening of agricultural products compared to the transportable sets of components and devices for creating degreening conditions has a lower final cost of installation and use, in an array of cold chambers, because the aforementioned require uninstallation - installation - adjustment procedures for each new transfer to another cooler chamber.

7) The transportable dynamic degreening device of agricultural products due to being used in "cooperation" with existing cold rooms provides independence in the use of the facilities and flexibility in planning the storage and disposal of the products.

Claims (1)

1. The Transportable Device for Dynamic Greening of Agricultural Products (figure 1) is characterized by the fact that it consists of: Metal construction in the form of a grid 1 covered with perforated 42 and non-perforated covers 43 made of galvanized steel sheets (figures 1 and 2). Two powerful axial fans 9 (figure 1) that suck the air of the cooling chamber from the lower part of the device, moving with the help of the two (2) electric motors 44 (figure 2) and recirculate it through two directional funnels 32 (figure 1). Electrical board for reception - processing and transmission of operation commands 5 on the outside of the device (figure 1), which contains a programmable logic controller (PLC) with pre-installed four greening operation programs of 48, 72, 96 hours and one of continuous operation. Temperature sensor 2 (figure 1) located on the device outside it and measures the temperature of the greening area. Two immersion-penetration temperature sensors 39 and 40 (figure 1) located on the device outside of it and have the ability to be placed on the products being greened, to penetrate their flesh and measure their temperature. Humidity sensor 3 (figure 1) located on the device outside it and measures the humidity of the greening area. High-sensitivity, high-precision electrochemical sensor 4 (figure 1) that detects and measures the carbon dioxide (CO2) of the greening area located on the device outside of it. Electrochemical sensor of high sensitivity and precision 6 (figure 1) that detects and measures the ethylene (C2H4) of the greening area located on the device outside of it. Air supply sockets 33, water 34 and ethylene-nitrogen mixture 35 (figure 1) located on the device externally. Three manometers for checking the pressures of air 36, water 37 and ethylene-nitrogen mixture 38 (figure 1) located on the device outside it. Three electrovalves to control the supply of air 26, water 27 and ethylene-nitrogen mixture 28 (figure 1) located on the outside of the device. Tubing 30 for the air supply, tubing 29 for the water supply and tubing 8 with a perforated stem, for the pouring of the ethylene nitrogen mixture located inside the device, (figure 2). Two air-water spray nozzles 31 which create water mist (figure 2) located inside the device. Array of electric thermal resistances 24 (figure 2), which heat the working air located inside the device. Direct carbon dioxide (CO2) removal vent 10 (figure 2), which is located at the highest point of the device inside it and draws the air through the cooling chamber where the degreasing is carried out. Includes air management mechanism. Curved carbon dioxide (CO2) removal air duct 11 (figure 2), which sucks in from the lowest point of the device and rejects the air from its highest point and takes the air through the cooling chamber where the de-greening is carried out. Includes air management mechanism. Curved fresh air supply duct 16 (figure 2), which is located at the lowest point of the device below the arrays of thermal electrical resistances 24 (figure 2). It includes an air management mechanism and a dispersion nozzle 22 (figure 2), which supply air to the resistors. Curved fresh air supply duct 17 (figure 2), which is also located at the lowest point of the device inside it under the arrays of thermal electrical resistances 24 (figure 2). It includes an air management mechanism and a dispersion nozzle 23 (figure 2), which supply air to the resistors.