Transcript Dehydration Device - Ken Pickar

Dehydration Device
Midterm
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
• 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
Research Updates
Predehydration Preparation
• Sulfur
– Preserves color and flavor and also vitamin C in the
fruit.
Crop
Apple
Apricot
Peaches
Pear
Time
45 minutes
3 hours
3 hour
5 hour
• Blanching
– 8 liters of water/kg of product
– 1 gallon of water/ lb of product.
Product
Broccoli
Peas
Cauliflower
Carrot
Corn
Mushroom
Potato
Time of boiling water (minutes)
3
5
3 (add 4 spoons of salt)
5
7
3-5
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
– 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
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.