CHAPTER 1The Problem and Its BackgroundIntroduction
The earliest method of dehydration is by sun drying. It is a relatively simple andinexpensive process. It is still the most common method of drying food products. However,several problems are associated with sun drying, such as susceptibility to contamination andsubsequent spoilage as the product is exposed to elements. Sun drying is also considerably a long process compared to modern methods and it requires a very large area of operation.Dehydration of food is an effective weapon against microbial attack. Since the free water in food is essential for the proliferation of bacteria, preservation of food by drying has been practiced since the ancient times. But advances in food science and technology have createdwholly new forms, such as composed freeze – dried foods that resume their original shapes or dehydration. Processed food by dehydration can now be found in the market. There are naturallydehydrated foods such as nuts, grains and peas. These foods are often finished commerciallywith artificial drying. Artificial drying helps in weight reduction b water loss. Water removaloccurs at high or low temperatures.
Statement of the Problem
This research is conducted to produce a low cost food dryer. Specifically, it aims toanswer the following questions:1.How does the fabricated food dryer operate in terms of:a.Costing? b.Temperature?c.Time?2.How effective is the machine in drying foods in terms of efficiency in drying andreliability?1
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