Extending spinach shelf-life with evaporative cooling
Updated: Sep 28
MIT D-Lab and Solar Freeze collaborated to build a forced-air evaporative cooling chamber built in Kibwezi, Kenya. The off-grid chamber designed for storing fruits and vegetables cost $15,000 to build and has the capacity to store 168 crates of produce (~3,000 kg). Results Solar Freeze recently conduct shelf-life experiments with spinach shows that the shelf life can be extended from 2 days to over 5 days when stored in the chamber.
Open source documentation of the Forced-Air Evaporative Cooling Change design from MIT is available here: https://www.cooling-chamber.mit.edu/