Summary of PART I
In my previous article (part I), we discovered that agricultural products such as mangos, onions, bananas, grapes, tomatoes, and other vegetables are prone to spoilage. To prevent food spoilage, the use of solar drying systems becomes essential. Traditional outdoor drying methods are costly, labor-intensive, and expose food to damaging UV rays, leading to losses. Solar dryers, particularly modular hemispherical ones, offer a solution by efficiently drying, heating, and controlling pests without compromising the food’s nutrients, aroma, flavor, or appearance. The unique hemispherical design maximizes internal drying chamber volume while minimizing insulation requirements.
Users can operate the dryer in two modes: drying produce like pulses, dry fruits, and cereals, and implementing physical disinfection post-harvest, thanks to their low moisture content. Additionally, farmers also utilize solar drying systems for agricultural products with high water content, such as fresh fruits and vegetables. The innovative hemispherical shape facilitates excellent air circulation, precise temperature control, and effective humidity regulation, making it suitable for both indoor and outdoor settings. In countries like India, where solar radiation levels range between 4 and 7 kWh/m2/day on sunny days, solar drying systems prove highly beneficial.
Drying and Disinfection
Drying and disinfection are essential for improving shelf life after harvest. You can disinfect it without using pest control. Heat it to 55 to 60 degrees Celsius. Keep it at this temperature for at least 30 minutes. This can disinfect it. The promising option is to remove the moisture and reduce it up to 10 to 11%. During drying, the temperature can be increased up to the disinfection range with controlled air change. Using solar energy to dry agricultural products helps meet demand without waste. It does this in a sustainable way. With solar drying, its long-term preservation is a vital part.
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