Dehydration Device Midterm Karthik Balakrishnan, Sofia Basterrechea, Jason Burt, Heejae Kim, Han Bin...

Dehydration DeviceMidterm

Karthik Balakrishnan, Sofia Basterrechea,

Jason Burt, Heejae Kim, Han Bin Man

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

Marketing Updates

• Sofi has contacted Mario Blanco– Waiting for reply from two engineers from Landivar

University – Industrial scale vacuum dehydration device

• Mary Anna’s in San Jose?

• Bella Viva Orchards– Similar dried fruit producer– Inquired about preservation methods– Waiting for reply

Research Updates

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

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

Research UpdatesPredehydration 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

Refined Concept Drawings

Isometric wireframe view of drying rack Side-view of wireframe of drying rack

Refined Concept Drawings

Wireframe assembly of platform, funnel and exhaust

Rendered assembly of platform, funnel, and exhaust

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

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.

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.

Identifying and Addressing Challenges

• Product implementation involves many steps

– HarvestingDehydratable Product

• Peeling

• Slicing

• Cutting

– Predehydration preparation

• Sulfur

• Blanching

– Dehydration

– Storage and sale of product

– We must outline a specific procedure• Preparationdehydrationprocessingstoragesa

le

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

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

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

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

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.