A comparison between greenhouse heating methods
1993
Teitel, M.
Experiments were conducted in a commercial greenhouse in which tomatoes were grown. The greenhouse was divided into two chambers, one of which was heated by hot air, distributed via perforated ducts, and the other by a hot-water pipe system. It appears that the relative humidity at night is higher in the zone heated by hot air than that in the area heated by hot water. The results also suggest that less energy is required by hot-water heating in comparison with hot air heating, to raise the temperture within the greenhouse to the same level. The number of plants that were infected by disease was considerably lower in the chamber heated by hot water. In addition, the yield in the chamber heated by hot air was less (by about fifty percent) than in that heated by hot water. More research is needed in order to study in detail the effect of the heating methods on greenhouse microclimate and on crop performance.
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