Analysis of dry products with the new design volume based solar food dehydrator

The main principle behind food dehydration is to remove an ample quantity, or the majority (depending on the desired product), of water content from food products. Since the water content of foods is high, 80-95% in many fruits/vegetables and 75% or less in meats, the product weighs much less, and its volume is reduced. Also, without water, the food becomes an unfavourable medium for the growth of bacteria or fungi. If dehydrated when ripe, determined from a nutritional standpoint, the maximum quantity of nutrients can be preserved. This research work is to design a Solar food dehydrator for high volume of drying materials with less space of occupation. This also includes the analysis of quality of the dried materials by considering the physical and nutritional parameters. The way the dryer works is, the heat coming through the glass cover is absorbed by the black interior surfaces. The closed box gets hotter as the heat energy is "trapped", heating the air inside. The hot air inside rises and passes out of the upper set of holes by natural convection. The rising and escaping hot air draws in fresh air from outside via the holes in the base of the dryer. This gives a continuous flow of warm air around and over the fruit, which removes the moisture and dries the fruit or any food products.