NATURAL CONVECTION�SOLAR DRIYER

Farmers find it extremely possible to process and preserve high moisture content crops by normal open sun drying

1. NATURAL CONVECTION SOLAR DRIYER By SATHISHKUMAR G ([email protected])

2. TOPICS TO BE DISCUSED Abstract Dehydration How to dry Temperature of drying Determination of dryness After drying Advantages Application Reference and Conclusion

3. ABSTRACT Farmers find it extremely possible to process and preserve high moisture content crops by normal open sun drying .

4. Dehydration One of the oldest methods of preserving food Alternative to canning & freezing Simple, safe and easy to learn Can dry year round No refrigeration needed Takes little space

5. How Drying Preserves Removes moisture from food so bacteria, yeasts & molds can’t grow and spoil food Slows down action of enzymes but doesn’t inactivate them

6. Temperatures for Drying Optimum temperature for drying food is 140 °F If higher temps are used, food cooks instead of drying Avoid “case hardening” – dried outside and moisture is trapped inside – mold results

7. Drying Out-Of-Doors Sun Drying Dry fruits, high sugar & acid make them safe Don’t dry vegetables or jerky/meat outdoors Need hot, dry, breezy days Temp of 85 ºF. or higher, for several days with humidity below 60% Need to cover, watch materials used and control for insects and pests

8. Out-Of-Doors Solar Drying Need to make a dryer Need to stir and turn food several times a day Need several days… Vine Drying Dry beans, lentils and soybeans Leave bean pods on vine until beans inside rattle If not dried can dry further in oven or dehydrator

9. Drying Fruit Preparing the Fruit – wash fruit and core, if needed Fruits can be halved or sliced and some left whole Thin, uniform, peeled slices dry fastest Apples can be cored and sliced - wedges, rings Bananas can be sliced If fruit dried whole, “check” or crack the skin to speed drying – cranberries – place in boiling then cold water to “check”

10. Drying the Fruit Place fruit in single layer Follow directions given Follow approximate drying times given Watch food as it dries much faster at the end of drying period

11. Determining Dryness of Fruit Most fruit – should have 20% moisture content when dried Cut several cooled pieces in half…should be no visible moisture and should not be able to squeeze any moisture from fruit Not be sticky or tacky If piece folded in half, shouldn’t stick to itself

12. After Drying… Cool fruit 30-60 minutes before packaging…don’t pack too soon or moisture buildup could occur…don’t wait too long or could pick up moisture

13. ADVANTAGES Low cost It is suitable for all drying items

14. APPLICATION - fruits : apples, apricots, grapes, pineapples and banana (taste great when dried), melon, plums, beets, mangoes, dates, figs. - vegetables (cabbage, broccoli, peppers, herbs, onions, squash, tomatoes, asparagus, celery, potatoes, peas, carrots, peppers, yams, red cedar) - corn, maize, rise, cassava, cocoa

15. APPLICATION - Fish - Meat - mushrooms (may be can be cultivated in the dryer as well with a plastic-foil on the button) - spices (dried chili, peppers, garlic) - Medical plants - tea, coffee, cacao, tobacco, cashew and macadamia, milk, hay, copra (kernel of the coconut)

16. Samples Ready dried spices dried apples Mixed dried food

17. Samples Bread with dry-fruits, very delicious! Muesli in the morning with dry-fruits. Can the day begin with something better? Storage of dried fruits

18. CONCLUSION When the usage of forced convection solar drying will increase the production ,reduce the cost , time saving , reduce the electrical energy usages ,prevention of health.

19. Thank you