Dehydration Device Midterm

1
Dehydration DeviceMidterm

• Karthik Balakrishnan,
• Sofia Basterrechea,
• Jason Burt,
• Heejae Kim,
• Han Bin Man

2
Marketing Updates

• Sofi traveled to Pasajquim and Tecpan
• Marketing research
• Videos, photos, interviews
• Researched videos outside Tecpan
• They sell a kintal (100 pounds) of broccoli for
  Q60.00 8
• Movie

3
Marketing Updates

• Sofi has contacted Mario Blanco
• Waiting for reply from two engineers from
  Landivar University
• Industrial scale vacuum dehydration device
• Mary Annas in San Jose?
• Bella Viva Orchards
• Similar dried fruit producer
• Inquired about preservation methods
• Waiting for reply

4
Research Updates

• Commercial Dehydrator Estimates (Excalibur
  Dehydrator)
• 300 Air Flow Drying System

Apples 7-15 hours
Apricots 20-28 hours
Bananas 6-10 hours
Berries 10-15 hours
Cherries 13-21 hours
Cranberries 10-12 hours
Figs 22-30 hours
Grapes 22-30 hours
Kiwi 7-15 hours
Nectarines 8-16 hours
Peaches 8-16 hours
Pears 8-16 hours
Persimmons 11-19 hours
Pineapple 10-18 hours
Prune Plums 22-30 hours
Rhubarb 6-10 hours
Strawberries 7-15 hours
Watermelon 8-10 hours
5
Research Updates

• Predehydration Preparation
• Sulfur
• Preserves color and flavor and also vitamin C in
  the fruit.
• Blanching
• 8 liters of water/kg of product
• 1 gallon of water/ lb of product.

Crop Time
Apple 45 minutes
Apricot 3 hours
Peaches 3 hour
Pear 5 hour
Product Time of boiling water (minutes)
Broccoli 3
Peas 5
Cauliflower 3 (add 4 spoons of salt)
Carrot 5
Corn 7
Mushroom 3 - 5
Potato 4 -10
6
Refined Concept Drawings
Isometric wireframe view of drying rack
Side-view of wireframe of drying rack
7
Refined Concept Drawings
Wireframe assembly of platform, funnel and exhaust
Rendered assembly of platform, funnel, and exhaust
8
Expectations

• We expect to have a functional prototype and a
  target business plan
• A lot of energy is being focused towards the
  design aspect of our project
• Marketing our product to the Guatemalan people is
  difficult and has a steep learning curve
• First, make a prototype and then test market
  hypotheses and carry out further market research

9
Identifying and Addressing Challenges

• Difficult to predict whether or not our device
  will function properly before the prototype stage
• More design iterations
• The characteristics of our final dehydrated
  product are also unknown at this time
• Test our own product and apply quality control
• We can then better market it towards the people
  that will respond to it positively.

10
Identifying and Addressing Challenges

• Must convince farmers that our device warrants
  their investment
• Must make sure our product meets our own
  expectations before attempting to market it to
  farmers
• Regulation of the heat source will be difficult
• Difficult to achieve constant heat level that is
  consistent throughout trials. 
• Must try to standardize procedure for a certain
  type or amount of fruit.
• After testing, heat indication might need to be
  added, such as a simple bi-metallic strip.

11
Identifying and Addressing Challenges

• Product implementation involves many steps
• Harvesting?Dehydratable Product
• Peeling
• Slicing
• Cutting
• Predehydration preparation
• Sulfur
• Blanching
• Dehydration
• Storage and sale of product
• We must outline a specific procedure
• Preparation?dehydration?processing?storage?sale

12
Identifying and Addressing Challenges

• Identify markets with extreme specificity
• Sofi is conducting field research into the
  customer base
• Still much lost in translation
• Strive to manage cost and produce a cheap but
  efficient product
• Interaction with users is critical to product
  improvement and upgrades with a purpose

13
Identifying and Addressing Challenges

• We will perform analysis on the convection
  process and verify the heating specifications
  found from online references
• Estimate how much the level of heat will change
  throughout the funnel
• Conduct extensive testing on the device through
  design iteration and testing
• Continue in-depth, on-site research in Guatemala

14
Identifying and Addressing Challenges

• Possible Design Improvements
• Temperature detection device
• Rain Cover
• Tray Design
• Mesh
• Woven Baskets
• Grill Racks
• Convection Issues
• Hot air might not be delivered uniformly and
  quickly
• Fan to drive air flow might be necessary
• Bug Screen

15
Team Comments

• Functioning well due to good communication
• Great data and information from Sofi in Guatemala
• Prototyping is next many different
  responsibilities
• Everyone is committed to making a positive
  contribution

16
Bibliography

• Chioffi, N. and Mead, S. 1991. Keeping the
  Harvest. Pownal, Vermont Storey Publishing.
• Miller, M. et al. 1981. Drying Foods at Home.
  University of California. Division of
  Agricultural Science, Leaflet 2785.
• Kitinoja, L 1992. Consultancy for Africare /
  USAID on food processing in the Ouadhai, Chad,
  Central Africa. Extension Systems International,
  73 Antelope Street, Woodland, California 95695.
• Fuller, R.J 1993 Solar Drying of Horticultural
  Produce Present Practice and Future Prospects.
  Postharvest News and Information 4 (5) 131N-126N
  
• Best, R., Alonso, L and Velez, C. 1983 The
  development of a through circulation polar heated
  air dryer for cassava chips. 6th Symposium.
  International Society for Tropical Root Crops
  (Lima, Peru, Feb. 21-26, 1983).
• FAO. 1985. Prevention of Post-Harvest Food
  Losses A Training. Manual. Rome UNFAO.