International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 4 (2020)

Design and fabrication of portable food dehydrator


S Reginold Jebitta, SI Jeyanth Allwin, A HajiraBanu, R Faleela Rifqa, RA Swetha

A research work was performed to design and fabricate a portable dehydrator which could be used for drying foodshousehold. The developed dehydrator consists of advantages like ease of carrying to different locations and cost-effective product which could be purchased at an affordable price. This portable dehydrator can be used to remove moisture, reduce product volume thereby decreases the storage area of the products and also to preserve the nutrients. The developed portable dehydrator was also subjected to a comparative study with laboratory tray dryer. Experimental studies of drying was performed on green peas at temperatures of 40 °C, 45 °C and 50 °C, 100 fpm in portable dehydrators and tray dryers. As a result of the analysis, when the temperature rises, the drying time is short and the drying speed is high. Lower drying temperatures improve drying efficiency. If the position of the tray differs at 50 ° C, tray 3 of the dehydrator dries faster than the tray dryer. Sections 1 and 2, on the other hand, dry faster in a tray dryer than in a dehydrator. After monitoring, the dehydrator dries more slowly, so it can be worn for home use.
Pages : 49-52 | 1282 Views | 1042 Downloads