International Research Journal of Engineering and Technology (IRJET) e-ISSN: 2395 -0056 Volume: 03 Issue: 06 | June-2016 www.irjet.net p-ISSN: 2395-0072 © 2016, IRJET | Impact Factor value: 4.45 | ISO 9001:2008 Certified Journal | Page 191 Emerging Technology of Food Preservation in Household Refrigerator Hemant Kadam 1 , Swati Dhamale 1 , Piyush Ingale 1 , Kiran Shinde 1 1 Department of Mechanical Engineering D. Y. Patil College of Engineering, Akurdi, Pune-44 Savitribai Phule Pune University, Maharashtra, INDIA ---------------------------------------------------------------------***--------------------------------------------------------------------- Abstract - A vacuum storage system in a refrigerator includes a drawer unit which is removabley mounted in housing. The vacuum storage system may be utilized as a storage space or in a vacuum sealing configuration to remove air from food preservation compartment having one way evacuation valves. A switch on a control interface actuates a vacuum source and a front wall of the drawer unit seals against the box of compartment. Air is drawn from the storage space via a hose in communication with the vacuum source and air pressure within the storage space is reduced below the atmospheric pressure. At a predetermined pressure or time, a control deactivates the vacuum source. Later while opening the drawer a non-return valve is opened to return the storage space to atmospheric pressure. Key Words: Vacuum Compartment, Food Freshness, Vacuum cooling, Moisture Loss, Vitamin C. 1. INTRODUCTION It is well known that exposure to oxygen over time promotes deterioration of food products. Therefore, packaging food in vacuum sealed containers aids in preserving food products and extending their shelf life. Oxygen in air promotes certain reactions in foods that cause deterioration of quality. For example, oxygen can cause fats in food to go rancid as well as cause certain odour and colour changes. Therefore, removal of oxygen from the package environment will preserve certain quality characteristics and extend the foodǯs shelf life. Vacuum packing and sealing is thus a means of food preservation that preserves food for a long period of time than conventional plastic wrap or storage bags. Vacuum sealers are commonly used to extend the storage time of refrigerated, dried and frozen foods. Fresh items such as fruit and vegetables are respiring, transpiring, senescing and dying all at the same time. It is generally accepted that the quality of fruits and vegetables begins to deteriorate upon harvesting and continues to decline quickly thereafter. The effect of temperature on shelf life and decay is dramatic. Vacuum cooling can rapidly and conveniently reduce temperature due to field heat. Vacuum cooling is the standard commercial procedure used for lettuce in many European countries, as well as in the US. 1.1 Objectives The objectives of present work are to develop, • The compartment to provide a vacuum food storage system in a refrigerator • The vacuum compartment is intended for food that spoils easily, such as raw meat, fruits, vegetables, etc. and it is sealed with a special door. • After closing, a pump is activated automatically with the press of a button to remove air from the sealed drawer and reduce the air pressure to 0.8 bars. • The system should keep food fresh longer than non- vacuum cooled food. It also eliminates the need for defrosting. 1.2 Necessity of the device • Increases life of food by removing oxygen. • This reduces growth of spoilage bacteria. • Reduces ice crystals on frozen food. • Enhances the shelf life of the food products. • Reduces the smell & odor of the meat food products. 2. METHODOLOGY • Recognising the necessity of the device. • Literature review regarding concerned topic. • Study of existing different means of vacuum creations & food preservation. • Development of various concepts to create vacuum. • CAD modelling of the selected concepts. • Failure Effect Mode Analysis (FMEA) of the concepts. • Modifying the selected concepts according to FMEA. • Finite Element Analysis of the selected concept. • Development of the prototypes. • Experimental testing of the developed prototypes .