Design Analysis of Dehydration Trays for Farm Products

Abstract

Dehydration of fruits and vegetables is one of the oldest types of preservation techniques well known to man and consists mainly of sun drying or artificial drying of fruits and vegetables. Although food preservation is the primary reason for dehydration, dehydration of fruits and vegetables also reduces the cost of packaging, storage and transportation by reducing the burden and volume of the final product. Due to the improvement in the quality of dehydrated foods, we, along with many, specialize in instant and semi-finished products; the potential of dehydrated fruits and vegetables is greater than ever. Drying or dehydration is the removal of most of the water contained in fruits or vegetables and the primary stage in the production of dehydrated fruits and vegetables. There are many drying methods commercially available on the market, and therefore the choice of the best methodology is determined by quality needs, material properties and economic factors. There are three types of drying processes. 1) Sun and solar drying 2) Atmospheric dehydration 3) Sub atmospheric dehydration

Introduction

I. INTRODUCTION

Fresh fruits and vegetables have a moisture content of more than 80%, and fruits and vegetables are considered perishable products. Fruit and vegetables are dried to increase shelf life, reduce packaging requirements and reduce transport weight. There are only a few dehydrator designs on the market today, and some of these designs require expensive materials that make prototyping expensive and difficult for small manufacturers to obtain. The purpose of this research is to build a low-cost dryer with high energy efficiency based on the previous dryer model. Previously, the optimization of the dryer model was characterized using temperature profiles and drying kinetics to identify voids. Compared to the old model, the results show that the new model has improved.

II. LITRACTURE REVIEW

There is one main drawback of the dryer available in the market, that is, when the material inside the lube that has been loaded, sometimes the material can get hot and burn, sometimes due to low temperature, half of the material is dehydrated and half. it's wet. This is caused by the fan setting, the temperature inside the machine and the air flow. Most of the fans are installed at the top, but the heater is installed at the bottom. In these dehumidifiers, we put the coils on the right and left side of the wall. It also has a rear-mounted blower and fan. Because of this process.

III. METHODOLOGY

To determine the experimental temperature profile of the pre-dryer, to test whether the drying chamber is adiabatic or the relationship between the temperature inside and the distance, the dehydration temperature is measured at several points in the cabinet and on the shelf where the product is stored. camera. Drying kinetics were performed for plum and banana slices. Tests are performed using a set of standard products. Kinetics were performed in triplicate for each fruit.

Conclusion

This machine structure redesigning decreases the electricity consumption, also due to heat circulation process, prevent the product from damaging and significantly increase the product quality. Before the machine structure was redesign, machine took 11 to 12 hours to process the product. This change reduces the working hours of machine to, 7 to 8 hours. This in result increase the machine life and also increase the product processing quantity.

References

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Copyright

Copyright © 2023 Mr. Milind Devidas Sonawane, Prof. Arif Mansuri. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.