STUDY ON THE MECHANISM OF INDOOR TEMPERATURE AND HUMIDITY CHANGE IN THE SUNKEN SOLAR GREENHOUSE DURING THE SMOTHERING PERIOD

Author:

CHENG Weiwei1,YOU Xin2,TIAN Tao2,LU Jiaxuan2,HE Junlin2,LIU Zhouhua1,HAN Fei1

Affiliation:

1. Shanxi Agricultural University, College of Urban and Rural Construction, Taigu / China

2. Shanxi Agricultural University, College of Agricultural Engineering, Taigu / China

Abstract

A sunken solar greenhouse is the original type of greenhouse in China, its soil wall thermal storage performance is better and low cost. Higher benefits of stereoscopic planting in sunken solar greenhouses, while repeated use of the substrate can produce pathogens, so high-temperature smothering is used for sterilization in the summer months of June to August. To investigate the mechanism of indoor temperature and humidity variation and fungicidal effect in a sunken solar greenhouse, a single cross-sectional test of temperature and humidity in sunken solar greenhouse during the smothering period was conducted using wireless sensors. The results showed that: The maximum value of indoor temperature at noon was 69.5°C the temperature value of all measurement points was greater than 50°C for 3h, when removing the measurement points at the upper surface of the ground, the relative humidity value of other measurement points was less than 60% for 5h. During the daytime period, when the indoor temperature is greater than 28°C in the interval 7:00-12:00, the initial relative humidity value of each measurement point is located at 70%-85%; when the weighted temperature of each measurement point starts to rise at a rate of 1.1°C/10min, the weighted humidity of each measurement point declining is 1.3%/10min; the determination of the rate of change of indoor temperature and humidity during the daytime and the starting value can provide a basis for indoor plants to take measures to sterilize at high temperature.

Publisher

INMA Bucharest-Romania

Subject

Industrial and Manufacturing Engineering,Mechanical Engineering,Food Science

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