This document describes the fabrication and analysis of a zeer refrigerator for preserving food and vegetables. A zeer refrigerator uses evaporative cooling and does not require electricity. It consists of an outer clay pot containing an inner pot where food is placed. Evaporation of liquid in the outer pot draws heat from the inner pot. The document discusses the design, materials used, methodology, testing with different filler materials (sand, charcoal, jute), results showing temperature and humidity differences, comparison of fruit preservation, conclusions that jute and charcoal provide better cooling than sand, and total cost. The zeer refrigerator provides an eco-friendly and low-cost solution for farmers to preserve fruits and vegetables without electricity.

1. NARAINA VIDYA PEETH ENGINEERING AND MANAGEMENT INSTITUTE
KANPUR
FABRICATION AND ANALYSIS OF ZEER REFRIGERATOR
FOR PRESERVATAION OF FOOD AND VEGETABLES
DEPARTMENT OF MECHANICAL ENGINEERING
PRESENTED BY :
Alok Pandey (1904290400001)
Vishal Sharma (1904290400013)
Narayan (1904290400007)
Pragati Maurya (1742940018)
UNDER THE GUIDANCE OF:
Mr. Hirendra Singh
(Assistant Professor)
Mechanical Engineering Department

2. INTRODUCTION
A Zeer refrigerator is an evaporative cooling
refrigeration device which does not use
electricity.
It uses a porous outer clay pot containing an
inner pot within which the food and vegetables
are placed.
The evaporation of the outer liquid draws heat
from the inner pot. The device can cool any
substance, and requires only a flow of relatively
dry air and a source of water.

3. LITERATURE REVIEW
S.No. Author Name Title Result
1 Amal
Ramesh,Josep
h
Davis,Rejeesh
C.R
(2020)
Development and
Performance Assessment
of a Prototype Zeer-Pot
Refrigerator
Temperature in the refrigerated space and room was measured
using a digital sensor. Cold water was added twice daily to
maintain maximum capacity. Temperature differences were noted
at 80% humidity, ranging from 2°C to 6°C throughout sunny days.
Fruits and vegetables stayed fresh for 2-3 days, while milk quality
deteriorated after 18 hours.
2 Prabodh Sai
Dutt,
Thamme
Gowda
(2015)
Experimental Study of
Alternatives to Sand in
Zeer Pot Refrigeration
Technique
This paper examines the Zeer Pot refrigeration technique by testing
different materials in the pots. Varying cooling loads were applied
using 100g and 500g of tomatoes. jute consistently provided the
lowest temperatures, followed by charcoal. All materials showed
significant temperature differences for agricultural produce storage.
jute briefly maintained temperatures lower than the ambient wet
bulb temperature with a 100g tomato load. jute and charcoal are
effective and affordable alternatives to sand for preserving fruits
and vegetables using the Zeer Pot method.

4. LITERATURE REVIEW
S.No. Author Name Title Result
3 B. N.
Nwankwojike,
O. S. Onwuka,
P. T. Anukam,
F. I Abam and
H. N. Chilaka
(2017)
Mechanistic modeling of
water replenishment rate
of evaporative refrigerator
A mechanistic model for predicting water replenishment rate of
zeer pot refrigerator was developed in this study. Application of the
developed model predictions revealed 44% to 58% water economy
when compared to the conventional method of water
replenishment. Also, there was no significant difference in the
shelf-life of the fruits preserved with both methods of water
replenishment. Thus, application of the developed model eliminates
water wastage and reduces operational cost in this system.
4 Isaac, FO. and
Onwuka O.
(2009)
A Review of Porous
Evaporative Cooling for
the Preservation of Fruits
and Vegetables.
It has been shown that increasing the radius of the outer pot from
0.25m to 0.45m, almost doubles the total cooling effect. The
adaptation of this however, is restricted by the increase in cost
associated with using more materials. It is suggested that the
strategy to make larger pot-in-pot refrigerators be employed only if
community members are willing and able to pool their resources to
share a device with superior performance.

5. PROBLEM OF STATEMENT
1. The design is fabricated for farmers facing the issue in summers to preserve
their vegetables and fruits.
2. The electricity consumption is increasing day by day.
3. Ozone layer is depleting because of use of refrigerant.
4. Climate change and global warming is increasing day by day.
5. Refrigerator is available in the market is costly not affordable by farmers.

6. OBJECTIVE
1. Fruits and vegetables shelf life is to be increased.
2. No electricity consumption.
3. By reducing the Global warming, climate change and ozone depletion this device
provides an eco-friendly cooling system.
4. Maintenance cost is very low and much effective for a long time.
5. Low investment cost .

7. METHODOLOGY
28 inches
24 inches TOP VIEW
DESIGN - The design of this structure is Cylindrical with 28 inch diameter of outer
structure and 24 inch diameter of inner structure.
Void between the both is 2 inch.
28 inches
2 inches
SIDE VIEW

8. MATERIALAND FABRICATION-
Terra Cotta Clay is the raw material that is
used for the construction of zeer refrigerator.
Due to its porosity , it’s water evaporating
capacity is high as compared to other
materials. Due to its workability it can be
moulded in desired shape and size and also
easily accessible and affordable by
everyone.
Continue….

9. Filler Material: Filler material is used to
fill the void between the inner and outer
structure that absorbs the water due to which
effective evaporative cooling is achieved by
absorbing heat from inner side of the
structure.
These are some filler material that are used
in the analysis of this system given as
follows
• SAND
• CHARCOAL
• JUTE
Continue….
Sand
Jute
Charcoal

10. FABRICATION- The Fabrication of pot
involves the steps as follows –
1. Firstly the structure is shaped in
cylindrical shape which is made by mud.
i.e., Kachchi Mitti.
2. Then it is left for 1 week to dry it properly
under sunlight.
3. Some cracks also occurs which is also
filled during when it was left for drying
Continue….

11. 4. After that , the structure is lifted into the
furnace with proper handling.
5. The temperature of the furnace is to
maintained around 1100°C to 1200°C.
6. The Structure is cooked into the furnace
for more than 24 hours to cook it
properly.
Continue….

12. 7. After that , the structure is took out from
the furnace carefully and left to cool for
4 to 6 hours.
8. Then the smaller structure is then putted
into the larger and the void between
them is filled with the filler material i.e.,
sand , charcoal, jute simultaneously for
the further test and analysis.
Continue….

13. TOOLS AND EQUIPEMENTS USED -
1. Digital Thermometer And Hygrometer –
Thermometer cum hygrometer device is used
To measure the real time temperature and
Humidity of the cabin and ambient
temperature
Continue….

14. TESTING AND ANALYSIS -
The zeer refrigeration is assembled and started running with various filler material i.e., Sand ,
Charcoal , Jute.
Sand Charcoal Jute

15. RESULT
Average temperature and humidity difference in Sand
TIME
TEMPERATURE HUMIDITY
CABIN AMBIENT CABIN AMBIENT
9 AM 26.6 32 95% 54%
10 AM 27.2 34 96% 52%
11 AM 27.8 35.1 95% 47%
12:00 PM 28.6 35.8 94% 42%
1:00 PM 29.8 36.1 94% 37%
2:00 PM 30.1 37.5 96% 34%
3:00 PM 30.5 38.7 97% 35%
4:00 PM 30.3 38.9 97% 35%
5:00 PM 30.2 37.9 96% 39%
6:00 PM 29.8 36.8 97% 42%

16. Average temperature and humidity difference of Sand
0
5
10
15
20
25
30
35
40
45
AM AM AM PM PM PM PM PM PM PM
9:00 10:00 11:00 12:00 1:00 2:00 3:00 4:00 5:00 6:00
TEMPERATURE(°C) CABIN TEMPERATURE(°C) AMBIENT
0%
20%
40%
60%
80%
100%
120%
1 2 3 4 5 6 7 8 9 10
HUMIDITY AMBIENT HUMIDITY CABIN
Continue….

17. Average temperature and humidity difference in Jute
TIME
TEMPERATURE HUMIDITY
CABIN AMBIENT CABIN AMBIENT
9 AM 26.1 33 93% 49%
10 AM 26.2 35 92% 41%
11 AM 26.8 36.1 90% 35%
12:00 PM 27.6 37.8 91% 32%
1:00 PM 28.8 38.1 90% 30%
2:00 PM 28.1 38.5 89% 29%
3:00 PM 28.5 38.7 89% 29%
4:00 PM 28.3 38.9 91% 30%
5:00 PM 29.2 37.9 92% 32%
6:00 PM 27.8 35.8 94% 36%
Continue….

18. Average temperature and humidity difference of Jute
0
5
10
15
20
25
30
35
40
45
1 2 3 4 5 6 7 8 9 10
TEMPERATURE CABIN TEMPERATURE AMBIENT
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
9:00 AM 10:00
AM
11:00
AM
12:00
PM
1:00 PM 2:00 PM 3:00 PM 4:00 PM 5:00 PM 6:00 PM
HUMIDITY CABIN HUMIDITY AMBIENT
Continue….

19. Average temperature and humidity difference in Charcoal
TIME
TEMPERATURE HUMIDITY
CABIN AMBIENT CABIN AMBIENT
9 AM 25.2 32 91% 50%
10 AM 25.9 34.3 92% 45%
11 AM 26.9 35.1 90% 42%
12:00 PM 27.5 36.7 88% 38%
1:00 PM 28.7 37.1 87% 35%
2:00 PM 28.9 38.5 88% 34%
3:00 PM 29.4 38.9 89% 34%
4:00 PM 28.7 37.8 90% 35%
5:00 PM 28.2 37.1 92% 38%
6:00 PM 27.4 35.6 94% 39%
Continue….

20. Average temperature and humidity difference of Charcoal
0
5
10
15
20
25
30
35
40
45
9:00 AM 10:00
AM
11:00
AM
12:00
PM
1:00 PM2:00 PM3:00 PM4:00 PM5:00 PM6:00 PM
TEMPERATURE CABIN TEMPERATURE AMBIENT
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
9:00 AM 10:00
AM
11:00
AM
12:00
PM
1:00 PM 2:00 PM 3:00 PM 4:00 PM 5:00 PM 6:00 PM
Chart Title
HUMIDITY CABIN HUMIDITY AMBIENT
Continue….

21. COMPARISON ON CONDITION OF FRUITS AFTER 5 DAYS
FRUITS IN OUTER ATMOSHPHERE FRUITS IN THE ZEER REFRIGERATION

22. CONCLUSION
This experimental study has been carried out on the popular Zeer Pot technique of refrigeration by varying the
material used between the pots. The materials – Sand, Charcoal and jute was alternatively experimented using
the same system and the main conclusions are –
1. All three materials provide significant temperature difference , which is essential for storage and
preservation of agricultural produce. But jute is observed to provide the lowest temperature in varying
weather conditions.
2. Charcoal provided the next best results in terms of gaining low temperature.
3. Jute provides a temperature difference of 9.4ºC where as charcoal and sand provide just around 7.5 ºC.
4. Jute and Charcoal are good alternatives to sand for preservation of fruits and vegetables by Zeer Pot
technique. They both give better results than sand. They are also lighter in weight compared to sand and
are easily available and inexpensive.

23. COST EXPENDITURE
S.No. Item name Quantity Rate (Rs.)
1 Outer and inner Surface Structure 1 2500.00
2 Filler Material as Cooling agent 4 500.00
3 Tools and Equipments 2 800.00
4 Miscellaneous -- 1000.00
TOTAL 4800.00

24. REFERENCE
1. Amal Ramesh,Joseph Davis,Rejeesh C.R (2020) ,Development and Performance Assessment
of a Prototype Zeer-Pot Refrigerator.
2. Isaac, FO. and Onwuka O. (2009)A Review of Porous Evaporative Cooling for the
Preservation of Fruits and Vegetables.
3. B. N. Nwankwojike, O. S. Onwuka, P. T. Anukam, F. I Abam and H. N. Chilaka(2017)
Mechanistic modeling of water replenishment rate of evaporative refrigerator.
4. Prabodh Sai Dutt,Thamme Gowda (2015)Experimental Study of Alternatives to Sand in Zeer
Pot Refrigeration Technique

25. THANK
YOU!