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