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.