Application of a Cascade Refrigeration System for Storage of Hibiscus Tea (A Zobo Drink) for Human Consumption

  • Olarewaju T. Oginni
  • David O. Akindele


Since hibiscus tea is inexpensive, healthful, and has many nutritional benefits, individuals from various socioeconomic backgrounds frequently drink it. The main drawback of its large-scale manufacture is its short shelf life if not adequately chilled. In order to extend the shelf life of flavor-infused Zobo tea and conserve energy for mass production, the paper assesses the sensory properties of the tea in a cascade freezer and how much energy a convectional and cascade refrigeration system used. Within 120 minutes, a prepared hibiscus tea was frozen and kept at -15 0C for four days. After evaluation, the product's sensory quality was found to be suitable for ingestion. Over 72 hours, the natural flavor, color, and taste of Zobo drinks did not change. The cascade freezer only required 3 kg of fuel for two hours of operation as opposed to 7.5 kg of gasoline for six hours of operation for the LG freezer. The quick deep-freezing process reduced fuel expenditures while preserving the product's short shelf life. The energy used by the cascade freezer was 1600 MJ at a cost of #24000 per month, as opposed to a total of 11200 MJ at a cost of #204000 per month. The cascade refrigerator saved 100.4 GJ of energy annually at a cost of #218600. The machine's effectiveness and energy efficiency were rated at 75%. The outcome has improved the cold storage supply chain for Zobo products for usage in emerging and developing nations on a commercial basis and saved energy.


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