FRUIT DRYING DEVICE
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A Research Paper Presented to the Science Department Integrated Developmental School MSU-Iligan Institute of Technology
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In Partial Fulfillment for the Course Science Research II
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UMA LOUISE Corsanes ROA BEA NIÑA Enopia VILLANCA
March 2012
APPROVAL SHEET 2
This research paper entitled “FRUIT DRYING DEVICE” prepared and submitted by UMA LOUISE Corsanes ROA and BEA NIÑA Enopia VILLANCA.
PROF. CHARITY I. MULIG Adviser
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MS. ALMA GLORIA L. SILVA MS. IVY CLAIRE V. MORDENO Panel Member Panel Member
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Accepted and approved in partial fulfillment of the Course in Science Research II.
PROF. EVERLITA E. CANALITA Chairperson, Department of Science and Mathematics
Date
PROF. LEILA V. BERNALDEZ Principal, IDS
Date
ABSTRACT
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Roa, Uma Louise C. and Villanca, Bea Nina E. (2012) “Fruit Drying Device”. Integrated Developmental School, MSU-Iligan Institute of Technology. Adviser: Prof. Charity I. Mulig
Hydroponics is a planting method that poses many advantages, one of which is to help solve the problems of food scarcity. This was compared to the traditional planting method in the Philippines, which makes use of soil, through determining if there was a significant difference between the two in terms of plant height, time of first appearance of true leaves, number of true leaves upon harvest and leaf size. Thirty pechay seedlings were randomly chosen, fifteen of which were grown in the soil set-up while the remaining fifteen were grown in the hydroponics set-up. These were observed for six weeks. The pechay grown hydroponically were taller (average height of 84.68 mm) than the pechay grown using soil (average height of 61.51 mm). This difference in plant height was noted to be statistically different (p = 0.0002). The first true leaves of the plants in the hydroponics set-up appeared five days after transplant while those in the soil set-up appeared six days after transplant. Although results showed that the number of true leaves were roughly the same, the leaves of the pechay in the hydroponics set-up were noted to be bigger (average length of 36.87 mm) than the leaves of the pechay in the soil set-up (average length of 21.61 mm). This difference in leaf length was noted to be statistically different (p = 0.0001). Based on the observations made, it is clear that pechay can be grown through hydroponics. Furthermore, by comparing the growths in the soil set-ups and the hydroponics set-ups, it can be concluded that pechay grows faster in hydroponics.
ACKNOWLEDGMENT
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The researchers would like to extend their deepest and heartfelt gratitude to the people who helped them throughout the progress of their study.
First and foremost, to Almighty God for His guidance and for giving the researchers what they needed throughout the study.
To their Research Advisers, Ms. Alma Gloria L. Silva, Prof. Odyssa Natividad R. M.
Molo and Prof. Charity I. Mulig for guiding the researchers during the course of the study and in writing their manuscripts.
To the researchers’ parents, Dr. Cristina and Dr. Allan Achacoso and to Dr. Maria
Cielito and Dr. Moises Yu for their never ending love and support
To the class of III-Argon ’10 who are always there to encourage the researchers in their work.
To all their subject teachers for their concern and understanding.
To I-School for its free Wi-Fi connection which allowed the researchers to finish their work even in school.
M.V.D.A and M.I.S.Y
DEDICATION
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This study is dedicated to everyone who made it possible—
The researchers, first and foremost, offer this research to God as a way to show their gratitude for everything He has given us.
To the researchers’ loving and caring parents who provided a place to work, encouragement and immeasurable support;
To their teachers who have given them guidance during the progress of the study, especially their research advisers, Ma’am Silva, Ma’am Molo and Ma’am Mulig, for their patience in correcting the researchers’ work and providing help in its completion;
To their friends, especially to their classmates in Argon ’09-’10, who are always there to make us laugh and together, help ourselves keep our sanity during the writing of the manuscript.
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Maria Veronica D. Achacoso Marlon Isaac S. Yu
TABLE OF CONTENTS
Page TITLE PAGE……………………………………………………………………….i APPROVAL SHEET………………………………………………………………ii ABSTRACT……………………………………………………………………….iii ACKNOWLEDGMENT…………………………………………………………..iv DEDICATION……………………………………………………………………..v TABLE OF CONTENTS………………………………………………………….vi LIST OF TABLES………………………………………………………………..vii LIST OF FIGURES………………………………………………………………vii
CHAPTER I. INTRODUCTION A. Background of the Study 1 B. Statement of the Problem 1 C. Objectives of the Study 2 D. Hypotheses of the Study 3 E. Significance of the Study 3 F. Scope and Limitations of the Study 5 G. Definition of Terms 5 II. REVIEW OF RELATED LITERATURE & STUDIES 7 III. METHODOLOGY A. Research Design 12 B. Materials and Equipment 12 C. General Procedure i. Germination of Seeds 13 ii. Nutrient Solution Preparation 14 iii. Preparation of Set-ups 14 iv. Growing of Pechay 15 D. Instruments in Gathering Data 17 E. Statistical Tool 17 IV. RESULTS AND DISCUSSION 18
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V. CONCLUSIONS AND RECOMMENDATIONS 25 VI. BIBLIOGRAPHY 27 VII. APPENDICES Appendix A: 29 Appendix B: 31 Appendix C: 33 Appendix D: Curriculum Vitae 36
LIST OF TABLES
TABLE TITLE PAGE NO. 1 Mean Heights of Seedlings in Hydroponics and Soil Set- 18 ups Before Transplant, in mm 2 Mean Heights of Pechay per Week, in millimetres. 19
3 Average Time to True Leaf Appearance in Both Set-ups, 21 in days 4 Number of True Leaves At The End of 6 Weeks 22 5 Raw Data on Plant Height for Both Hydroponics Set-up 29 and Soil Set-up 6 Raw Data on First Day of True Lead Appearance 33 7 Raw Data on Largest Leaf Size per Plant 34 8 Raw Data on Number of True Leaves per Plant 35
LIST OF FIGURES
FIGURE TITLE PAGE NO. 1 Germination of pechay seeds 13 2 Pechay seedling transplanted into soil set-up. 14 3 Pechay seedling transplanted into hydroponics set-up. 15 4 Soil set-up with pechay seedlings. 16 5 Hydroponics set-up exposed to nutrient solution. 17
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6 Measurement of pechay seedling using a Vernier caliper. 18 7 Line graph showing the difference in growth patterns of 19 pechay grown via soil and via hydroponics. 8 Box plot showing the distribution of plants in hydroponics 20 and soil set-ups. 9 Appearance of true leaves in contrast to seed leaves 21 (cotyledons). 10 Measuring the size of a true leaf using a Vernier caliper. 22 11 Leaves of pechay at 6 22 weeks. Note the bigger leaf size in the hydroponic set- up (left). 12 Box plot showing the 23 distribution of the largest leaf of each plant sample in all replicates of both set- ups. 13 Comparison of the roots of 24 a plant sample from the hydroponics set-up (left) with those of a plant sample from the soil set-up (right). 14 Growth curve of plants 30 grown via soil (top) and of plants grown via hydroponics (bottom), per week. 15 Growth of Pechay in 31 Hydoponics Set-up A 16 Growth of Pechay in 31 Hydroponics Set-up B 17 Growth of Pechay in 31 Hydroponics Set-up C 18 Growth of Pechay in Soil 32 Set-up A 19 Grwoth of Pechay in Soil 32 Ser-up B 20 Growth of Pechay in Soil 32 Set-up C
8 CHAPTER 1
INTRODUCTION
A. Background of the Study
Fruits that have been dehydrated are called dried fruits. There are several different ways
through which this dehydration happens, and a number of different reasons for it. Most of
the time, mangoes are dried as a means of preservation.
Fruit drying is one of the oldest methods of preserving food and is simple and easy to
learn. Drying can be accomplished in several ways. Sun-drying works best in low-
humidity areas where temperatures are 85 degrees Fahrenheit or higher. In the
Philippines, Filipinos wash the mangoes thoroughly, peel the mangoes, and combine
sugar and water then heat with the mangoes then dries the mangoes traditionally.
The traditional method of drying, known as ‘sun drying’, involves simply laying the
product in the sun on mats, roofs or drying floors. Major disadvantage of this method is
contamination of the products by dust, birds and insects – Some percentage will usually
be lost or damaged, it is labor intensive, nutrients loss, such as vitamin A and the method
totally depends on good weather conditions. Because the energy requirements - sun and
wind - are readily available in the ambient environment, little capital is required.
The Fruit Drying Device (FDD) is a device that can be used easily to dry fruits using
solar power. In the Philippines, traditional fruit drying technique takes longer; it’s
exposed to fruit flies and for dehydrator users, it’s too expensive. The FDD is better than the traditional fruit drying technique because it is easier to use, faster, and cheaper.
B. Statement of the Problem
Main Problem
Is fruit drying using the fruit drying device prototype more effective and sanitary compared to fruit drying using the traditional fruit drying technique?
Sub-Problem:
1. Is there a significant difference in the quality of fruits dried using the fruit drying device
prototype and the traditional fruit drying technique in terms of :
a. Taste
b. Color
c. Texture
2. Is there a significant difference in the time required to dry fruits using the fruit drying
device prototype and the traditional fruit drying technique?
3. Is the design of the Fruit Drying Device effective?
4. Will the Fruit Drying Device keep the fruits from any exposure to fruit flies? 5. Does the humidity and temperature inside and outside of the Fruit Drying Device affect
the time it takes to dry the fruits?
C. Hypotheses
The fruit drying device is not effective and sanitary compared to the traditional fruit
drying technique.
1. There is no significant difference in the taste of the fruits that were dried in the Fruit
Drying Device from those that were dried using the traditional fruit drying technique.
2. There is no significant difference in the colour of the fruits that were dried in the Fruit
Drying Device from those that were dried using the traditional fruit drying technique.
3. There is no significant difference in the texture of the fruits that were dried in the
Fruit Drying Device from those that were dried using the traditional fruit drying
technique.
4. There is no significant difference in the time required between drying fruits in the
Fruit Drying Device and drying fruits using the traditional fruit drying technique.
5. The design of the Fruit Drying Device is not effective.
6. The Fruit Drying Device can’t keep the fruits from any exposure to flies.
7. The humidity and temperature inside and outside of the Fruit Drying Device doesn’t
affect the time it takes to dry the fruits. D. Objective of the Study
This study aims to design, fabricate and evaluate the effectiveness of a fruit drying device. It also aims to prove that this prototype will prevent any exposure to fruit flies to make sure that the fruit is safe to eat. And also if there will be any difference in the fruit such as:
a. Taste
b. Color
c. Texture
d. Length of time in drying
E. Significance of the Study
The researchers would like to create this prototype because fruits dried using the
traditional fruit drying technique have a lot of disadvantages such as the time it takes for
it to dry and it is also exposed to fruit flies making it unsanitary to eat. So by creating this
prototype, you can be sure that it is safe to eat and it is cheaper too.
People cannot afford to buy a dehydrator and want to make dried fruits, will be able to
benefit from this prototype because unlike the dehydrator, this device will not need
electricity for it to dry fruits because it is solar powered. F. Scope and Limitations of the Study
This device will help us determine whether it is safer, faster and easier to use than doing the traditional fruit drying technique. The researchers will be able to determine these by using the device at the same time and at the same place as doing the traditional fruit drying technique and then identifying any difference between its texture, taste, color and length of time in drying. Also, it will help the researchers determine whether the device will protect it from fruit flies.
G. Definition of Terms
Dried fruits – is fruit where the majority of the original water content has been removed
either naturally, through sun drying, or through the use of specialized dryers
or dehydrators.
Fruit Drying Device – device used easily to dry fruits faster
Fruit Fly - insect that eats decaying fruit CHAPTER II
REVIEW OF RELATED LITERATURE
Drying is the oldest method of preserving food. Compared with other methods, drying is quite simple. In fact, most of the equipments are common and affordable. Drying is an excellent way to preserve foods that can add variety to meals and provide delicious, nutritious snacks. One of the biggest advantages of dried foods is that they take much less storage space than canned or frozen foods. With the renewed interest in gardening and natural foods and because of the high cost of commercially dried products, drying foods at home is becoming popular again. Drying is not difficult, but it does take time and a lot of attention. Although there are different drying methods, the guidelines remain the same. Drying the food evenly takes a little extra effort and attention. For the best results, spread thin layers of uniformly-sized pieces of food on the drying racks.
Dried fruits are a good source of energy because they contain concentrated fruit sugars.
Dried foods keep well because the moisture content is so low that spoilage organisms cannot grow. Fruits also contain a rather large amount of vitamins and minerals. The drying process, however, destroys some of the vitamins, especially A and C. Exposing fruit to sulfur before drying helps retain vitamins A and C. Sulfur destroys thiamine, one of the B vitamins, but fruit is not an important source of thiamine anyway. Many dried fruits are rich in riboflavin and iron.
Dried fruit is fruit where the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators.
Dried fruit has a long tradition of use dating back to the fourth millennium BC in Mesopotamia, and is prized because of its sweet taste, nutritive value and long shelf life. Today, dried fruit consumption is widespread. Dried fruit has a long history of food safety. The high drying and processing temperatures, the intrinsic low pH of the fruit, the low water activity (moisture content) and the presence of natural antimicrobial compounds in dried fruit make them a remarkable stable food.
There is no known incident of a food-borne illness related to dried fruit.
Dried fruit may promote healthy teeth and gums. Contrary to longstanding popular perception that dried fruits such as raisins promote cavities, recent studies indicate that they may benefit oral health. Bioactive compounds found in dried fruit appear to have antimicrobial properties that inhibit the growth of bacteria that cause cavities and gum disease.
Dried fruit and sulfite sensitivity. Sulfur dioxide is used as an antioxidant in some dried fruits to protect their color and flavor. For example, in golden raisins, dried peaches, apples and apricots sulfur dioxide is used to keep them from losing their light color by blocking browning reactions which darkens fruit and alter their flavor. Over the years, sulfur dioxide and sulfites have been used by many populations for a variety of purposes. Sulfur dioxide was first employed as a food additive in 1664, and was later approved for such use in the United
States as far back as the 1800s. Humanity's longstanding experience with sulfite use has led us to regard them as harmless and convenient compounds. However, sulfur dioxide, while harmless to healthy individuals, can induce asthma when inhaled or ingested by sensitive people.
Dehydrated or dried mango is made from the pulp of ripe carabao mangoes dried through the principle of osmosis followed by drying with the use of a cabinet electric dryer. The finished product is golden yellow with a semi-translucent, plump appearance with a chewable texture that is neither crisp nor leathery, and a flavor characteristic of sweetened mango.
Dried mangoes can be eaten as is, as snacks or dessert, or used as ingredient for ice cream mixes and toppings. In the preparation of dehydrated mangoes, several factors like choice of the ripe fruit, drying equipment and operating conditions must be considered, and hygienic practices must be observed throughout the procedure because these can significantly affect the quality, physical properties, and shelf life of the finished product.
The drying process is simply not as precise as canning and freezing because it involves so many different factors. Whichever method used, moisture must be removed from the final product so that spoilage organisms cannot grow.
When you dry foods, remember the following:
Cleanliness and sanitation are essential.
The flavour of dried fruits and vegetables will be somewhat different from that of their
fresh, canned, or frozen counterparts.
Sun drying is the old-fashioned way to dry food because it uses the heat from the sun and the natural movement of the air. This process is slow and requires a good deal of care. The food must be protected from insects and covered at night. Sun drying is not as sanitary as other methods of drying. Sun drying near a busy road or an area where air is polluted might affect some components of the food. Dryers should be brought indoors at night if the temperature drops more than 20 degrees F because dew and sudden temperature change put moisture back into the food and lengthen the drying time. (Judy Troftgruben, Extension Specialist, Foods and
Nutrition , 1977)
Fruits and vegetables take 3 to 7 days to dry in the sun. The length of time depends on the type of food and the atmospheric conditions. In order to lessen its time to dry, mirrors are used to reflect the light and intensify its heat. A mirror provides the most common model for specular light reflection, and typically consists of a glass sheet with a metallic coating where the reflection actually occurs. Reflection is enhanced in metals by suppression of wave propagation beyond their skin depths. Reflection also occurs at the surface of transparent media, such as water or glass. When light reflects off a material denser (with higher refractive index) than the external medium, it undergoes a polarity inversion. In contrast, a less dense, lower refractive index material will reflect light in phase.
Reflection from a flat surface forms a mirror image, which appears to be reversed from left to right because we compare the image we see to what we would see if we were rotated into the position of the image. Specular reflection at a curved surface forms an image which may be magnified or demagnified; curved mirrors have optical power. Such mirrors may have surfaces that are spherical or parabolic.
When two mirrors are face to face, the reflection of the light from one of the mirror will reflect to the other, if you put other mirrors together, in specific positions so that the direction of light will reflect with the others, it will help intensify the energy of heat therefore, aiding the fruit to dry quickly.
Direct solar drying has traditionally been important for processing and preserving food, crops and other products. Drying involves the removal of moisture from produce so as to provide a product that can be safely stored for longer periods.
An example of a solar dryer.
Solar dryers are specialized devices that control the drying process and protect agricultural produce from damage by insects, dusts and rain. In comparison to drying product in the open, solar dryers generate higher temperatures and lower relative humidity, and increase flow of air across the produce, resulting in shorter drying periods, lower product moisture content and reduced spoilage during the drying process.
In many places, use of solar drying devices is becoming an established part of the agricultural or food processing business, especially where the product can be sold at a higher price or transported more easily when dried. Products that are commonly dried include fruits, tea, coffee, lumber, pyrethrum, maize, fish, meat and others.
There are various forms of solar dryers. Whichever type of solar dryers used, as long as the air is heated in it through the greenhouse effect. The hot air then dries the produce in a drying chamber.
The temperature, pressure, and volume of the gas determine the state of the gas. Heating a gas changes the state of the gas. But the state of a gas can be changed in a wide variety of ways. The amount of work that a gas can do depends on both the initial and final states and on the process used to make the change. In the same way, the amount of heat transferred in changing the state of a gas also depends on the initial and final states and the exact process used to change the state. Different processes result in different amounts of heat transfer and work. The effects of both heat flow and work are combined in the First Law of Thermodynamics.
Thermodynamics is a branch of physics that deals with the energy and work of a system.
Thermodynamics deals only with the large scale response of a system that we can observe and measure in experiments.
Rapid dehydration is desirable. The higher the temperature and the lower the humidity, the more rapid the rate of dehydration will be. Humid air slows down evaporation. Keep this in mind if you plan to dry food on hot, muggy summer days. If drying takes place too fast, however, "case hardening" will occur. This means that the cells on the outside of the pieces of food give up moisture faster than the cells on the inside. The surface becomes hard, preventing the escape of moisture from the inside. Moisture in the food escapes by evaporating into the air.
Trapped air soon takes on as much moisture as it can hold, and then drying can no longer take place.
Humidity is a term for the amount of water vapor in the air, and can refer to any one of several measurements of humidity. Formally, humid air is not "moist air" but a mixture of water vapor and other constituents of air, and humidity is defined in terms of the water content of this mixture, called the absolute humidity. In everyday usage, it commonly refers to relative humidity, expressed as a percent in weather forecasts and on household humidistats; it is so called because it measures the current absolute humidity relative to the maximum. . Humidistat is a machine or device that automatically regulates the humidity of the air in a room or building
Specific humidity is a ratio of the water vapor content of the mixture to the dry air content (on a mass basis). The water vapor content of the mixture can be measured either as mass per volume or as a partial pressure, depending on the usage.
In meteorology, humidity indicates the likelihood of precipitation, dew, or fog. High relative humidity reduces the effectiveness of sweating in cooling the body by reducing the rate of evaporation of moisture from the skin. This effect is calculated in a heat index table, used during summer weather.
During the first part of the drying process, the air temperature can be relatively high, that is, 150 degrees to 160 degrees F. (65 degrees to 70 degrees C.), so that moisture can evaporate quickly from the food. Because food loses heat during rapid evaporation, the air temperature can be high without increasing the temperature of the food. But as soon as surface moisture is lost
(the outside begins to feel dry) and the rate of evaporation slows down, the food warms up. The air temperature must then be reduced to about 140 degrees F. (60 degrees C.).
Toward the end of the drying process the food can scorch easily, so you must watch it carefully. Each fruit and vegetable has a critical temperature above which a scorched taste develops. The temperature should be high enough to evaporate moisture from the food, but not high enough to cook the food. Carefully follow directions for regulating temperatures.
The greenhouse effect refers to circumstances where the short wavelengths of visible light from the sun pass through a transparent medium and are absorbed, but the longer wavelengths of the infrared re-radiation from the heated objects are unable to pass through that medium. The trapping of the long wavelength radiation leads to more heating and a higher resultant temperature.
What happens during a greenhouse effect
CHAPTER III
METHODOLOGY
A. Research Design The researchers made use of mangoes. Mangoes are the most common dried fruit in
the Philippines. Two devices would be tested, the Fruit Drying Device 1 (FDD 1) and the
Fruit Drying Device 2 (FDD 2), alongside the traditional fruit drying technique. The
devices would be tested at most five times to determine whether the FDD 1 or FDD 2 is
more effective than the traditional fruit drying technique.
B. Materials/ Equipment
Materials for FDD 1: Equipment:
Plastic Cover Tray Mango (slightly ripe)
Wood Screen Knife
Foil Peeler
Soldering Iron
Hygrometer
Materials for FDD 2: Thermometer
Glass Screen Woodscrews
Wood Tray Driller
Mirrors Hinges
Materials for Hygrometer:
Thin plastic Split pins
Cardboard Hair C. General Procedures
Gathering of materials:
1. Put the mangoes on the tray in each set-up.
2. Put each set-up on a place where there is enough sun to let the fruits dry.
3. Get the temperatures every 3 hours.
4. Wait until the fruit dries.
5. The dried fruit will be then be coated with the powdered sugar.
Construction of the hair hygrometer:
1. From a piece of thin plastic, cut an isosceles triangle 6 inches long.
2. Cut two slits at the bottom of the pointer about 1 inch from the edge.
3. Tape or hot glue a dime onto the triangle about 2 inches from the pointer's left
edge.
4. Cut two slits on the cardboard's top edge about 1/4 inch apart and 1 inch from the
left side.
5. Attach the pointer to the cardboard with a pushpin. Place it about 1/2 inch from the
left edge and about 3/4 of the way down the side. 6. Attach the hair strand by sliding it through the 2 slits at the top of the cardboard
and those at the bottom of the triangle. Use tape or hot glue in both sets of slits to
keep the hair in place.
7. Push the split pin through the pointer hole so the hair is slightly stretched when the
pointer is horizontal. Wiggle the pointer up and down to make sure it can move
freely. (The hair should hang vertically and the pointer should be horizontal.)
8. The pointer on your hygrometer is now set to show changes in humidity. When
there is a lot of moisture in the air (high humidity), the hair gets just a little bit
longer. That makes the pointer droop lower. When the air gets drier (low
humidity), the hair gets a little bit shorter and the pointer goes higher.
Assembling the Fruit Drying Devices:
1. Construct two square frames with 2-by-2 inch boards cut to the width and depth
of the dryer. Use four pieces cut to the height of the dryer to attach the two
frames, forming a box.
2. Cut five slabs of plywood to cover the four sides and bottom of the box. Attach
these into place with wood screws.
3. Drill a row of holes into the front of the box, about one inch from the bottom.
Drill a second row of holes at the back of the box, near the top. When air
entering the bottom of the box warms, it will rise and exit through the holes at
the top of the box, passing across the food and aiding in the drying process.
4. Drill 1/4-inch holes into both sides of the box, near the front and the back, at the
level where you would like to place the food tray. Pass the wooden dowels
through the holes, creating a rack to hold the food tray. 5. Use a soldering iron to attach nylon or fiberglass screen to the dowels, forming a
food tray.
6. Cover ventilation holes with nylon or fiberglass screen to prevent insects from
entering the dryer.
7. Paint the inside of the box black. This helps to retain heat inside the box.
8. Construct a wooden frame then place the plastic cover, for FDD 1, or glass, for
FDD 2, to make it appear like a window.
9. Use hinges to attach the window to the top of the box.
Preparing the Fruit:
1. Weigh and wash the fruits thoroughly.
2. Peel mangoes using peeler.
3. Slice pulp diagonally.
4. Prepare 25% syrup by mixing sugar, water and metabisulfite.
5. Heat the syrup at 60 degrees Celsius, then add mango slices and continue
heating for 3 minutes.
6. Soak mango slices in syrup for 16 to18 hours.
7. Drain the syrup and wash the mango slices once with tap water and drain.
8. Place it in the Fruit Drying Device and let it dry for at least 18 hours.
Testing the Fruit Drying Devices: 1. Place the FDDs in a perfect spot to dry under the sun.
2. Place other fruits in a spreadsheet for the traditional fruit drying technique.
3. Measure the temperature and humidity, using the thermometer and hygrometer,
inside and outside of the devices every 3 hours.
4. Let the fruits dry for at least 18-24 hours.
5. Weigh the dried fruits to see how much water content has been dried up.
6. Analyze whether it has any physical differences.
7. Record the observations.
D. Experimental Set-up
During the experimentation, the temperature, inside the FDD and the outside,
will be measured using a thermometer every three hours. The humidity will also be
measured using a hygrometer.
Table 1: Taste, Texture and Colour of the Fruit
Fruit Drying Fruit Drying Traditional Fruit TRIAL Device 1 Device 2 Drying Technique
Taste
Texture Colour
Table 1.1: Temperature and Humidity
Temperature in Dry or Humid
Celsius Time 1st trial 2nd trial 3rd trial 1st trial 2nd trial 3rd trial Fruit Drying
Device 1
Fruit Drying
Device 2
Traditio
nal
Fruit
Drying
Techniq
ue
Trials Fruit Drying Device Fruit Drying Device Traditional Fruit 1 2 Drying Technique Length of 1
Time 2 3
Table 1.2: Length of Time