1. Dehydration Device Midterm Karthik Balakrishnan, Sofia Basterrechea, Jason Burt, Heejae Kim, Han Bin Man

2. Marketing Updates Sofi traveled to Pasajquim and Tecpan –Marketing research Videos, photos, interviews Researched videos outside Tecpan –They sell a kintal (100 pounds) of broccoli for Q60.00 ~ $8 –Movie

3. Marketing Updates Sofi has contacted Mario Blanco –Waiting for reply from two engineers from Landivar University –Industrial scale vacuum dehydration device Mary Annas in San Jose? Bella Viva Orchards –Similar dried fruit producer –Inquired about preservation methods –Waiting for reply

4. Research Updates Apples7-15 hours Apricots20-28 hours Bananas6-10 hours Berries10-15 hours Cherries13-21 hours Cranberries10-12 hours Figs22-30 hours Grapes22-30 hours Kiwi7-15 hours Nectarines8-16 hours Peaches8-16 hours Pears8-16 hours Persimmons11-19 hours Pineapple10-18 hours Prune Plums22-30 hours Rhubarb6-10 hours Strawberries7-15 hours Watermelon8-10 hours Commercial Dehydrator Estimates (Excalibur Dehydrator) ~ $300 Air Flow Drying System

5. Research Updates Predehydration Preparation Sulfur –Preserves color and flavor and also vitamin C in the fruit. Blanching –8 liters of water/kg of product – 1 gallon of water/ lb of product. CropTime Apple45 minutes Apricot3 hours Peaches3 hour Pear5 hour ProductTime of boiling water (minutes) Broccoli3 Peas5 Cauliflower3 (add 4 spoons of salt) Carrot5 Corn7 Mushroom3 - 5 Potato4 -10

6. Refined Concept Drawings Isometric wireframe view of drying rackSide-view of wireframe of drying rack

7. Refined Concept Drawings Wireframe assembly of platform, funnel and exhaust Rendered assembly of platform, funnel, and exhaust

8. Expectations We expect to have a functional prototype and a target business plan A lot of energy is being focused towards the design aspect of our project Marketing our product to the Guatemalan people is difficult and has a steep learning curve First, make a prototype and then test market hypotheses and carry out further market research

9. Identifying and Addressing Challenges Difficult to predict whether or not our device will function properly before the prototype stage –More design iterations The characteristics of our final dehydrated product are also unknown at this time –Test our own product and apply quality control –We can then better market it towards the people that will respond to it positively.

10. Identifying and Addressing Challenges Must convince farmers that our device warrants their investment –Must make sure our product meets our own expectations before attempting to market it to farmers Regulation of the heat source will be difficult –Difficult to achieve constant heat level that is consistent throughout trials. –Must try to standardize procedure for a certain type or amount of fruit. –After testing, heat indication might need to be added, such as a simple bi-metallic strip.

11. Identifying and Addressing Challenges Product implementation involves many steps –Harvesting Dehydratable Product Peeling Slicing Cutting –Predehydration preparation Sulfur Blanching –Dehydration –Storage and sale of product –We must outline a specific procedure Preparation dehydration processing storage sale

12. Identifying and Addressing Challenges Identify markets with extreme specificity –Sofi is conducting field research into the customer base –Still much lost in translation Strive to manage cost and produce a cheap but efficient product Interaction with users is critical to product improvement and upgrades with a purpose

13. Identifying and Addressing Challenges We will perform analysis on the convection process and verify the heating specifications found from online references Estimate how much the level of heat will change throughout the funnel Conduct extensive testing on the device through design iteration and testing Continue in-depth, on-site research in Guatemala

14. Identifying and Addressing Challenges Possible Design Improvements –Temperature detection device –Rain Cover –Tray Design Mesh Woven Baskets Grill Racks –Convection Issues Hot air might not be delivered uniformly and quickly Fan to drive air flow might be necessary –Bug Screen

15. Team Comments Functioning well due to good communication Great data and information from Sofi in Guatemala Prototyping is next; many different responsibilities Everyone is committed to making a positive contribution

16. Bibliography Chioffi, N. and Mead, S. 1991. Keeping the Harvest. Pownal, Vermont: Storey Publishing. Miller, M. et al. 1981. Drying Foods at Home. University of California. Division of Agricultural Science, Leaflet 2785. Kitinoja, L 1992. Consultancy for Africare / USAID on food processing in the Ouadhai, Chad, Central Africa. Extension Systems International, 73 Antelope Street, Woodland, California 95695. Fuller, R.J 1993 Solar Drying of Horticultural Produce: Present Practice and Future Prospects. Postharvest News and Information 4 (5): 131N-126N Best, R., Alonso, L and Velez, C. 1983 The development of a through circulation polar heated air dryer for cassava chips. 6th Symposium. International Society for Tropical Root Crops (Lima, Peru, Feb. 21-26, 1983). FAO. 1985. Prevention of Post-Harvest Food Losses: A Training. Manual. Rome: UNFAO.