The scarcity of funds for acquiring industrial-type equipment and devices for laboratory practices at technological universities is a recurring issue. This financial constraint is particularly evident in the educational program of engineering in Biofood Processes at the Technological University of Tecamachalco, where the absence of drying equipment for water reduction practices in fruits and vegetables is a pressing concern. To address this, we have developed a prototype of a convection dryer. The Mechatronics engineering research group has been at the forefront of developing this innovative prototype. Our team has harnessed the power of a PID control system, integrating a microcontroller, a potentiometer for temperature programming, and an-LED screen for real-time monitoring. This stateof-the-art design is a testament to our commitment to advancing laboratory equipment. If the temperature is reduced, the installed electrical resistances will be activated. If the upper limit of the programmed temperature is exceeded, an air extractor placed in the upper part of the prototype will be activated to reduce it as necessary.After rigorous testing, we conducted three water reduction tests on apples with the guidance of food engineering experts. The apples were subjected to a temperature of 60 °C for approximately two hours, a condition necessary to prevent any deterioration. In all three tests, we successfully reduced the water activity from 70% to 12%, a crucial step for preservation. With the successful completion of the tests, the prototype was transitioned to the Food Engineering laboratory, ready for practical use. This significant advancement in our ability to carry out laboratory practices offers a promising solution to the lack of industrial-type equipment in our educational program. We are optimistic about the potential impact of this prototype and look forward to seeing it in action.
Read full abstract