Addressing food insecurity in arid regions with an open-source evaporative cooling chamber design
The scientific principle, known as evaporative cooling, can be a game-changer for preserving fruits and vegetables grown on smallholder farms, where the wilting dry heat can quickly degrade freshly harvested produce. If those just-picked red peppers and leafy greens are not consumed in short order, or quickly transferred to cold — or at least cool — storage, much of it can go to waste.
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