Heat Inside

9:30 AM 143.9392816
10:00 AM 181.5845265
10:30 AM 190.4110731
11:00 AM 176.5362022
11:30 AM 236.427639
12:00 PM 266.2250344
12:30 PM 211.6255744
1:00 PM 58.56764495
1:30 PM 127.4188978
2:00 PM 80.83707437
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Heat Generated
Heat Generated
Solar Vacuum Fruit Dryer; Design, Fabrication, Evaluation and Comparison
between Traditional Sun Drying Method and Solar Vacuum Fruit Dryer
Researchers: Asis, Jay Marvin H.
Dacullo, John Jame O.
Manalo, Lendl Mark H.
Adviser: Jose T. Bechayda

Salvador, John Patrick J.
ABSTRACT
The researcher first identifies the different problems associated with the traditional sun drying method such as susceptibility to contamination and long process and how to
create a solution regarding these problems. And because of those problems the researcher aims to create a dryer which can be compared to the traditional sun drying method.
The researcher started to design and fabricate the solar vacuum fruit dryer. The design of the equipment was realized using mathematical calculations based on scientific
principles.
This applied research is all about comparison of the performance of fabricated equipment to the traditional sun drying method in terms of moisture content (wet basis) of
the product and drying rate, but the period of comparison will only be evaluated depending on the drying time of the fabricated equipment. And disadvantages of the
fabricated dryer that are needed to addressed in future research and development.
This paper includes discussion on the principles and concepts behind the different methods of dehydration and types of heat t ransfer, which is the primary concern of this
research. Data and results as well as the computations of different parameters for the fabricated equipment and traditional sun drying method are also provided in this paper to
identify which is more efficient between the two drying process.

METHODOLOGY























Flow Chart of the Study

DATA AND RESULTS

The peak time of the heat inside of the chamber is 266.225 W at
time 12:00PM. At 1:00 PM due to the cloudy weather the heat
reduces and the heat is 58.56 W. Therefore, the heat solar, heat
convection and radiation emission is proportional to the rotation
of the weather. The average heat inside we obtained is 167.3573 W.







Data Gathered from Solar Vacuum Fruit Dryer











Data Gathered from Traditional Sun Drying Process

CONCLUSIONS AND RECOMMENDATION
The design of the solar vacuum fruit dryer aims to dry the samples within 10 hours compared to the traditional sun drying, th e researcher proved that using the design solar
vacuum fruit dryer dries the mangoes in 4.5 hours. The theoretical computation for the sizing of chamber served as a guide for the actual design of the prototype, from the
actual calculation using the data gathered the computed value is 11.98 inches almost the same from computed value in theoretical computation. The initial and final moisture
content of the two processes must be stated to show which of the two is more efficient in removing the moisture content. Mois ture analyzer is an effective measuring device
for determining the moisture content. However, due to the unavailability of the moisture analyzer the researcher used an alternative way to determine the moisture content
using mathematical equation and the maximum equilibrium moisture content of a mango which is 85% as initial moisture content. Solar vacuum fruit dryer has a greater
amount of moisture removed in 4.5 hours unlike to the traditional sun drying the percentage of moisture removed is only 3% in 4.5 hours. The researchers recommended that
the lowest possible moisture content of the products from solar vacuum fruit dryer can be attained by extending the drying time and the disadvantages of the design and
prototype should be addressed to have better results.