Traditional Drying Methods Research Articles

Performance evaluation of indirect type domestic hybrid solar dryer for tomato drying: Thermal, embodied, economical and quality analysis

This study evaluated the performance of an indirect type domestic hybrid solar dryer (ITDHSD) for drying tomato flakes in terms of thermal, environmental, economical, and quality parameters. The dryer achieved a final moisture content of 9% (wb) in 10 h during November 2021. Average heat utlisation factor and coefficient of performance during experimentation for drying system were 0.67 and 0.33 respectively. Embodied energy during dryer fabrication was estimated as 1434.176 kWh. Energy payback time, total CO2 mitigation, and earned carbon credit for tomato drying in dryer were projected as 4.21 years, 12.28 Tonnes, and US$364. Initial capital cost for drying system fabrication was US$245. The drying system can pay back all initial costs in 6 months of operation as estimated for tomato flakes drying. Moreover, quality of dried tomato flakes in dryer and open sun drying was estimated and compared. Indirect type domestic hybrid solar dryer provided better quality dried tomato flakes than open sun drying method as estimated from sensory analysis, rehydration ratio, shrinkage and hardness test. Further, present system was duly compared and found superior among several existing solar drying systems in terms of drying efficiency and total CO2 mitigation. The significance of the system performance lies in its potential to provide an economical, efficient, and environmentally friendly alternative to traditional drying methods. The results demonstrate that the ITDHSD system can help reduce energy consumption, greenhouse gas emissions, and improve the quality of dried products, making it an attractive option for domestic users as well as small-scale agricultural producers. The findings of this study can provide useful insights for designing and implementing sustainable and cost-effective drying systems for other food products.

Effect of solar drying on physical, chemical, and sensory properties of Cymbopogon citratus grown in Antioquia ‐ Colombia

AbstractThis study aimed to evaluate the effect of solar drying on the physical, chemical, and sensory properties of lemongrass grown in Antioquia, Colombia. Two single‐factor experimental designs were used. The first one, evaluated the drying method: dryer with solar collector and ventilation cycle programmer (D2), African Drying Bed (ADB), and Traditional Drying (TD); with load of 7 kg/m2. The second experimental design evaluated different loads (7 kg/m2 and 10 kg/m2) in dryers D2 and D1. The following analysis were performed: drying time, moisture content, color, volatile compounds, and sensory. Drying times were 26.3 h for D2 and 30.2 h for D1. The drying time was higher in ADB and TD. There were no significant differences in a* for the samples D2 (−2.23) and D1 (−1.41), which had a lower loss of green color, indicating a lesser degradation of chlorophyll against ADB and TD. Geranial and neral were found in a higher amount, isogeranial and β‐myrcene were also identified. D2 and D1 presented a higher aromatic intensity with overall quality of 7.1 and 6.9, respectively (0–10 scale). With the use of the dryers inside the greenhouse, drying times were reduced, generating a product with better characteristics in color and sensory attributes.Practical applicationsAlmost all the seasoning and infusion industries in Colombia import the spices used as raw material in their products, even though with inferior quality from the sensory point of view, however, complying with other commercial criteria. The cost of dehydrated lemongrass imported in Colombia is higher when compared to other imported spices. Lemongrass grown in Antioquia, Colombia, presents some drawbacks in its postharvest processes, which makes its commercialization difficult at the national and international level. The results from this research show that using dryers with solar collector, fan, and ventilation cycle control; located inside the greenhouse solar dryer; it is possible to better control the drying process, obtaining competitive products at the industrial level, which could economically help producing families. Moreover, the times for drying are decreased and a product that meets the quality standards required by the industry in generated, overcoming those obtained from the traditional drying methods currently used.

Characterization of flavor perception and characteristic aroma of traditional dry-cured fish by flavor omics combined with multivariate statistics

Traditional dry-cured fish has a rich aroma and has been favored by consumers. In this study, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-olfactory-mass spectrometry (GC-O-MS) was used to identify the aroma components of traditional dry-cured fish. A total of 39 volatile compounds were identified by GC-O-MS, and 17 compounds had odor activity values greater than 1. Aroma recombination model was prepared by mixing 17 volatile compounds from sun-dried fish with an odorant activity value greater than 1 in an odorless matrix. The odorless base had a good similarity to the aroma of dry-cured fish. Seven sensory attributes were selected to describe the aroma of dry-cured fish, namely fishy, fatty, meaty, grassy, ground, rancid, and metallic. The electronic nose and multivariate statistical results showed that there were differences in the aroma of dried cured fish with different traditional drying methods. Sun-dried fish had a strong oily, meaty and metallic taste, while shade-dried fish had strong fishy, grassy, earthy, and rancid odors. Omission tests indicated that hexanal, nonanal, octanal, heptanal, 2-octanal,(E)-, 2-nonenal,(E), 3-methylbutanal, pentanol, hexanol, nonanol, heptanol, 1-octen-3-ol, 2-octen-1-ol,(E)-, 2-pentyl furan and d-limonene are characteristic aroma compounds of dry-cured fish.

Kelayakan Usaha Pengolahan Ikan Asin Dengan Mesin Pengering Sollar Cell

Tanjung Binga is the largest salted fish producing area in Belitung Regency. The abundance of fish production in this area allows fishermen to produce various types of processed fish to extend the shelf life of their catch, especially for products exported outside the island. One of the mainstay processed products of fishermen is salted fish. However, currently the problem in processing salted fish occurs in the drying process which is still carried out in open spaces with traditional drying methods using sunlight. So that during the rainy season, the drying process can be hampered, which will affect the quality of the salted fish products produced. Therefore, this study aims to analyze the feasibility of processing salted fish using a portable solar cell dryer. The methodology used is to evaluate the financial feasibility and sensitivity analysis. The results showed that the salted fish product had the eligibility criteria with a PBP value of 0.48 years; NPV of Rp 3,268,039,778; B/C ratio of 1.37; and an IRR of 208.3% under normal conditions. In scenario 1, this effort is still considered in the feasible criteria. In scenario 2 (raw materials increase, total production decreases, interest rates increase), then the business is no longer feasible. Thus the salted fish processing business using a drying machine which is intended for fishermen and salted fish business actors deserves to be continued.

Cleaner Potential for Natural Rubber Drying Process Using Microwave Technology Powered by Solar Energy

To reduce carbon dioxide emissions from traditional drying methods, this research investigated the use of microwave technology for drying Standard Thai Rubber (STR) in Thailand. Commercial microwave ovens were modified and integrated with the microwave emitting power control system to maintain the appropriate temperature levels to evaporate the moisture from rubber. Throughout the drying process, the temperature of the rubber was measured both internally and outside. The results revealed that STR5L and STR20 could be dried satisfactorily and met the requirements for standard Thai rubber properties by utilizing 500 W for 140 and 120 min, respectively. By keeping the temperatures less than 150 °C, rubbers’ molecular structure is not destroyed from internal heat stress. Although utilizing less power for a longer period of time is possible, more energy was used, which is unfavorable. Compared to traditional hot air drying technologies, which take approximately 4–6 h for the drying process, microwave technology potentially reduces the drying time by half or more. If solar energy is used to supply electrical energy, 300,000 tons of Carbon dioxide can potentially be eliminated annually in the STR drying industry in Thailand by promoting approximately 1115 MW of Photovoltaic technology installations with the solar resources in southern Thailand.

Effect of Foaming Conditions on Foam Properties and Drying Behavior of Powder from Magenta (Peristropheroxburghiana) Leaves Extracts

In manufacturing food powders, foam-mat drying provides a cost-effective alternative to traditional drying methods. This study aimed to select the foaming conditions which support the subsequent drying of Magenta leaves extract. In the initial stage, concentrations of egg albumin (5 to 15%) as a foaming agent, xanthan gum as foam stabilizer (0.1 to 0.5%), and whipping time (2 to 8 min) were designed. Multiple regression analysis was applied to analyze the relationship between the dependent variables (Foam expansion volume and foam density) and three independent variables as an indicator of foaming capacity and foam stability. The multiple response optimization was applied to optimize the foam density and foam expansion. The optimum foam density (0.25 g/mL) and foam expansion volume (298.12%) were obtained at the optimum egg albumin and xanthan gum concentrations, and whipping time at 12.21%, 0.24%, and 5.8 min, respectively, indicating a stable foam structure. Experimental moisture loss data are fitted for five selected drying models. The mathematical models were compared according to three statistical parameters, such as coefficient of determination (R2), chi-square (χ2), and root mean square error (RMSE). Among the five mathematical models tested with experimental data, the Page model could be applied to describe the foam-mat drying process of magenta leaves extract. The highest value of R2 (99.54%), the lowest value of χ2 (0.0007), and RMSE (0.0253) were observed for a air drying temperature of 60 °C. The effect of temperature on diffusion is described by the Arrhenius equation with an activation energy of 100.21 kJ/mol. Effective moisture diffusion values ranged from 2.27 × 10−10 to 6.71 × 10−10 m2/s as the temperature increased. The effect of drying conditions on anthocyanin changes of magenta leaves powder was compared. The results showed that the highest quality of the sample was observed when the sample was dried at 60 °C.

Dynamics of Drying Turmeric Rhizomes (Curcuma longa L.) with Respect to Its Moisture, Color, Texture and Quality

Drying involves removing moisture from food. Therefore, to preserve the phenolic and bioactive compounds such as curcumin, dimethoxy curcumin and bisdemethoxi curcumin, etc., an efficient drying method is considered necessary. The primary drying methods are sun drying, hot air oven drying and fluidized bed drying. Traditional drying methods result in the loss of volatile oil (up to 25%) by evaporation and destruction of some light-sensitive oil constituents. Three methods of drying Turmeric with pretreatments boiled/unboiled and whole/sliced (2.5 cm long) were compared on physical and quality parameters. Texture analysis from sundry sliced boiled rhizomes achieved maximum peak force (45.40 kg), which was an indication of maximum uniform drying. Moisture content was strongly and significantly associated with drying time in different drying methods. Out of the three drying methods, in general, the sun drying showed a declining trend of L*, a* and b* values with drying time. Whereas a slower rate of decrease in L*, a* and b* values was predominant in the oven dry method. Interestingly, in the case of the fluidized method, almost static L*, a* and b* values were measured at 3 h of drying onwards after a declining trend of those values. In the case of sun and oven drying, the hue angle reached its peak at the fourth hour of drying, then gradually declined up to final drying. However, for fluidized bed drying, it had a continuous declining trend for other parameters such as chroma and total color change; there was a sharp decreasing trend for all throughout. Turmeric whole boiled dried in the sun produced the maximum curcumin (5.82%) and the sliced boiled ones produced the maximum oleoresin (8.10%), indicating good quality powdered product among all other drying treatments. Considering all the aspects, it is recommended that sun drying should be followed in post-harvest operations, as it produces a quality powder with comparatively more curcumin, despite its longer drying time.

Fluidized Bed Processing: Versatile Technique in Dosage form Development

Fluidized bed processor is the popular and successful technique widely being in pharmaceutical industries. Fluidized bed processor was developed in 1950. In this paper, the information about principal, spraying techniques of fluidized bed processor and recent applications of FBP in pharmaceutical industries were reviewed. In face, it is more often than not the last step in the manufacturing process. The fluid bed system has a bed of solid discrete particle which are fluidized upward by passing a stream of air through a perforated sheet. The air is heated and the process hot air evaporate the fluid and dries the solid. There are three types of spraying techniques, the top spray commonly applicable for formation of granules to improve the flow characteristics of powder. The bottom spray is required for optimal application of coating material to the particle and achieves desire drying. The tangential spray used to ensure homogenous granulation. This insures good product at a lower cost than traditional drying methods. For instance, low moisture content in the polymer product is a prerequisite for subsequent extrusion processes. The main applications of fluidized bed processor, such as pelletization, particle coating, granulation powder and drying. This technology commonly employed for formed granules for tableting, capsule, excellent solubility, dust free process, fee flow properties, good dispensability due to porous structure.

Drying effect of Chinese medicinal pills based on new spiral vibration drying technology

The present study explored the drying effect of new spiral vibration drying technology on Chinese medicinal pills with Liuwei Dihuang Pills, Zhuanggu Guanjie Pills, and Muxiang Shunqi Pills as model drugs. With the drying uniformity, drying time, energy consumption, pill split, dissolution time, and change of index components as evaluation indicators, the drying effect of spiral vibration drying technology on model drugs was evaluated and compared with traditional drying methods, such as hot air drying and vacuum drying in the oven. The dynamic changes of moisture in Liuwei Dihuang Pills with different drying time were investigated. Compared with the traditional drying methods in the oven(hot air drying and vacuum drying) at 80 ℃, the spiral vibration drying only took 80 min, shortened by 80%, with 10%-13% energy consumed. The results showed that the moisture of Liuwei Dihuang Pills was negatively related to the drying time. By virtue of multi-layer countercurrent drying and super resonant fluidization techniques, the new spiral vibration drying technology can significantly improve the drying quality of Chinese medicinal pills, improve the drying efficiency, and enhance the manufacturing capacity of Chinese medicinal pills. This study is expected to provide references for the innovation and development of new drying technology of Chinese medicinal pills.

Drying kinetics and effective moisture diffusivity of pomelo albedo under vacuum‐assisted microwave drying and its semi‐product

AbstractThe five different microwave power levels (800, 640, 480, 320, and 160 W) assisted with the vacuum of 40 kPa were investigated for the drying kinetics, effective moisture diffusivity and rehydration ratio of the dried pomelo albedo. The comparison of some product quality indicators after production and 6 months of storage was also taken place in this study. The higher microwave power levels provided the shorter drying times, the higher moisture diffusion and the drying rates. Drying time at 160 W needed more than 120 min while the rest needed less than 25 min to reach the moisture content below 8% (dry basis). By basing on χ2 and root mean square error and R2, experimental drying data were best performed for the Page equations compared to other eight models (Diffusion approach, Two term exp, Henderson and Pabis, Lewis, Logarithmic, Vermar, Two modified compartment, Wang and Singh). The effective moisture diffusivity coefficient determined by Fick's second law was varied from 1.0 × 10−5 to 6.52 × 10−7 m2/s. The developed models describing the relationship between different drying parameters in this study can be used for optimizing the parameters in the drying process at a larger scale. The microwave power level of 480 or 640 W and the sample weight of 50 g were recommended for the drying of the pomelo albedo. Under these conditions, the dried albedo product possesses high quality. Most of the characteristic quality indicators changed insignificantly as compared after production and stored for 6 months at room temperature (25–28°C).Practical ApplicationsThe albedo layer consists of cellulose, hemicellulose and pectin which can be used as an ingredient in many foods. Microwave vacuum drying in food processing offers several advantages rather than microwave drying and other traditional drying methods. The combination results in a rapid drying rate, which is one of the desired characteristics for rehydrated products. This combined dying technology becomes well‐known nowadays, which can promise in use at the commercial level in product quality.

Toasted yerba mate: Impact of drying methods on bioactive compounds, antioxidant capacity, and mate tea consumer acceptance

This work investigates the consumer's acceptance of hot and iced mate tea, bioactive compounds content and antioxidant capacity of toasted yerba mate leaves dried from various processes, aiming at presenting drying alternatives to the traditional, and mostly used, methods. Therefore, five drying methods were tested, traditional rotary dryer, conveyor dryer and three alternatives including microwave oven, over dryer at 40, 60, 80℃ and freeze-drying, which was followed by toasting. Overall, the microwave oven and freeze dryer were highly efficient and can be considered as drying alternatives with high values of total phenolic compounds (78.72 mg GAE g−1), antioxidant capacity by DPPH/ABTS (376.6 TEAC µmol g−1/1062.04 TEAC µmol g−1), caffeine (13.25 mg g−1) and caffeoylquinic acids (69 mg g−1). Using a reworked python script, the preference map of teas dried in microwave oven and freeze-drying resulted in similar sensory acceptance for hot tea, produced using traditional drying methods, with a slight decrease for the iced tea. Novelty impact statement The tea industry can adopt microwave and freeze drying as alternative methods for drying mate leaves, this is followed by toast in order to obtain the commercial tea. These methodologies present smaller equipment sizes and removes the dangerous traditional process known as “zapeco”. The microwave and freeze drying have a small decrease in sensory acceptance compared to traditional methods used in agri-food industry but with high content of total phenolic compounds, caffeoylquinic acids and high antioxidant activities; also, in the case of microwaves, this method has the advantage of reducing the drying time.

Dehydration of pequi slices (Caryocar brasiliense Camb.) by infrared: Modeling and effective diffusion coefficient

AbstractOne of the ways to enable and preserve the quality of an agricultural product is through its dehydration. Drying by infrared radiation has been gaining great attention from the industry, as it promotes better heating uniformity, conferring better quality characteristics when compared to traditional drying methods. Thus, this study aimed to model the drying kinetics of pequi slices, subjected to drying by infrared radiation. Pequi fruits (Caryocar brasiliense Camb.), harvested manually in different stages of maturation (green and ripe), with initial moisture contents of 1.06 and 2.20 kga kgdm−1, were used for the green and ripe fruits, respectively. The fruits were peeled and cut into slices approximately 40 mm long and 2 mm thick. The slices were subjected to the infrared drying process under the temperatures of 55, 65, 75, 85, and 95°C. During drying, the effective diffusion coefficient was evaluated. Among the mathematical models that were adjusted to the experimental data, the modified Henderson and Pabis model satisfactorily described the period of decreasing drying rate of pequi slices. During the drying process, the diffusion coefficient increased linearly with temperature, ranging from 8.15 × 10−10 to 1.76 × 10−9 m2 s−1 for green pequi slices and 1.01 × 10−9 to 2.04 × 10−9 m2 s−1 for ripe pequi slices.Practical applicationsPequi fruit is characterized as an important native product of the Brazilian Cerrado, being a considerable source of income for the producing regions. Due to seasonality, there is a need to store the fruits. Thus, this study aims to help researchers and the pequi processing industry, proposing an alternative for marketing in the dehydrated fruit form, by infrared drying, to enable and preserve the quality of the product.

Hazard Analysis of Traditional Post-Harvest Operation Methods and the Loss Reduction Effect Based on Five Time (5T) Management: The Case of Rice in Jilin Province, China

Traditional post-harvest operation methods applied in rice fields lack advanced management knowledge and technology, which has led to post-harvest losses. We proposed the concept of Five Time (5T) management for the first time. 5T management divides the whole life cycle of rice into different growth time interval to complete process management. This paper mainly introduces the management of rice grain period, that is, the post-harvest management period, including the operation process management of harvesting, field stacking, drying, warehousing, and storing. In 2019, our research team formulated the 5T management method, which considers the entire post-harvest process, and carried out a pilot application of this method at the Jilin Rice Industry Alliance of Jilin Province. Moreover, to promote the 5T management method, our research team carried out follow-up experiments in rice production enterprises and found severe post-harvest rice losses. This paper combined a large number of literature and the basic theory research of rice post-harvest to analyze the traditional methods for post-harvest processing and the associated rice losses. By implementing the 5T management method, 4.33% of losses incurred during the T1 harvesting period could be recovered. In the T2 field period, drying rice within 48 h after harvesting could reduce losses by 2.5%. In the T3 drying period, the loss rate could be reduced by 1.6% if traditional drying methods were replaced by mechanical drying and by 0.6% if cyclic drying was implemented to prevent over-drying. In the T5 storage period, the loss rate of 7% could be reduced by adopting advanced grain storage technologies such as low-temperature storage. Overall, the rice loss rate could be reduced by 15.43%, which is equivalent to a yield of 32.68 million tonnes of rice. The important factors in each period are strictly controlled in the 5T management method to prevent the post-harvest losses caused by flawed concepts and improper management and to increase the amount of usable fertile land.

Возможные направления в совершенствовании малогабаритных бытовых сушильных установок

The main problem that we have to face in agriculture is processing and storage of agricultural products. One of the most preferred processing methods is drying. The dried product is stored longer, while the requirements for storage conditions are more tolerant. Standard dryers are a sealed chamber where the dried product is located; they work in cycles: loading-drying-unloading. Such characteristics are well suited for small agricultural enterprises. Traditional drying methods, as a rule, involve large energy costs and take a long time. The development of highly efficient drying equipment is possible because of improving the technology and designs of devices that intensify heat and mass transfer, by creating combined dryers and optimal drying schemes, combining the drying process with other processes. (Research purpose) The research purpose is in considering rational methods of physically justified processes of high-intensity drying of agricultural products for the development of effective drying equipment. (Materials and methods) The description of heat and mass transfer processes allows you to choose a rational method; solve the problem of forecasting processes; determine the way to increase the efficiency of drying and equipment. (Results and discussion) The rate of moisture transfer in the material depends on the moving of moisture inside and the surface of the material to the drying agent. The value of the drying speed depends on the temperature, humidity and air speed, the dried air accelerates the drying process. (Conclusions) The magnitude and relative direction of the thermodynamic forces of moisture conductivity and thermal moisture conductivity determines the intensity of material dehydration. For a specific drying method, optimal technological modes of dehydration should be created, ensuring the production of high-quality materials. Closed-cycle devices with recirculation of the drying agent and heat energy recovery reduce the energy consumption for the process.

Effect of New Solar-Drying Designs for Chamomile Essential Oil Yield and Its Chemical Constituents in Egypt

Egyptian medicinal and aromatic plants (MAPs) sector suffers from poor drying conditions of the product in terms of quality and safety standards, lack of professional advisory services, in addition to a high undeveloped value chain. Four designs were established in this study and focused on different methods for chamomile drying, the results of the 8/9/2 (B) design of the solar-assisted stack dryer were a masterpiece and promising for drying chamomile plant. The results of volatile oil extraction showed that an increased yield of volatile oil extraction by 30 % compared with traditional drying methods (control). GC-MS analysis indicated the essential oil chemical composition for the new drying method, were found to be the main active compound Bisabolol oxide A which were 54% in 8/9/2 (B) design of the solar- assisted stack dryer compared with the control which was 38.36% in control. The study method was promising and distinctive because it increases the yield of volatile oil extraction, maintains chemical structure compared with the control.

Realization of a Solar Dryer Assisted by a Parabolic Dish Concentrator

Many studies have been conducted in the field of drying technology. The traditional dryingmethods are considered less effective and time consuming. The present study aims to develop the indirect solar dryer for agro-food products from El-Oued region (South-East of Algeria). The dryer is assisted by a parabolic dish concentrator to improve its performances through increasing its temperature and decreasing drying time. the realized solar dryer was tested on the red chilies during April 2018, the temperature in the drying chamber is reached intoxicating 55 °C with a drying time of 5 h.

Effect of Traditional Drying Methods on Proximate Composition, Fatty Acid Profile, and Oil Oxidation of Fish Species Consumed in the Far-North of Cameroon.

The purpose of this study is to evaluate the effects of two traditional drying methods on proximate composition, lipid oxidation, and fatty acid composition of two freshwater fish species from Maga Lake in Cameroon. As shown by the results, these two methods significantly (p < 0.05) decrease moisture content in the two fish species while ash and lipid content significantly increases (p < 0.05). The highest content of proteins is obtained for sun‐dried fish. Analysis also reveals that these two drying methods accelerate lipid oxidation by increasing peroxide value and total oxidation value. Smoking and sun drying decrease polyunsaturated fatty acid/saturated fatty acid and n‐3/n‐6 ratios of the two fish oils. The higher percentages of unsaturated fatty acid present in raw samples are responsible for the major changes in fatty acid profile occurring during drying methods. It is concluded that based on lipid oxidation, sun‐drying is found to be the better method to dry fish.

Cress seed (Lepidium sativum) gum dried by vacuum, freeze, and microwave drying methods: Structural, rheological, emulsifying, and foaming properties

AbstractDifferent drying methods were used to find the best one which maintain the CSG functionality. Cress seed mucilage was dried with freeze‐dried (FD), vacuum (40, 60, and 80°C) and microwave drying (MD). The flow behavior value of dried samples is less than one (nH &lt; 1). The strain sweep test showed the samples have solid‐like behavior in the linear viscoelastic region. In frequency sweep test, the storage modulus is higher than the loss modulus, and both increased with increasing frequency. The values of Gf, G′LVE, τy, τf increased as the temperature raised and the gel network has become stronger. Among the samples, the FD method had highest amount of τy and τf, in comparison with vacuum drying and MD. CSG had good emulsifying capacity and stability (&gt;80%). The FD method was the best drying method which maintain the CSG functionality.Practical ApplicationsHydrocolloids have a wide range of functional properties, such as viscoelasticity and gelling. On the other hand, drying with less time, lower temperature, and faster mass and heat transfer was recommended due to unfavorable food changes in traditional drying methods. Therefore, identification and quantification of hydrocolloids, dried with different drying methods, are interested in food industries.

COSTS AND BENEFITS OF USING PARABOLIC GREENHOUSE SOLAR DRYERS FOR DRIED HERB PRODUCTS IN THAILAND

: Parabolic greenhouse solar dryers have been developed to overcome product quality and postharvest loss problems. It uses solar energy, a renewable source of energy. Due to their high investment costs, economic feasibility and the potential of carbon dioxide (CO2) mitigation were investigated. Owners and managers of 17 enterprises, producing several varieties of herb products, investing in different sizes of solar dryers and using various traditional drying methods before investing in solar dryers, were interviewed in depth to create a data set. The net present value (NPV), internal rate of return (IRR), payback period and CO2 mitigation were evaluated. The enterprises with annual production capacities higher than 1,200 kg or the annual revenues higher than solar dryer investment costs tended to have positive NPV indicating that the investments were attractive. Most enterprises showing CO2 mitigation higher than 130 tCO2e over 15 years had positive NPV. The annual production capacity, annual revenue and the amount of CO2 mitigation could be used to assess investing in greenhouse solar dryers.

Microbiota in foods from Inuit traditional hunting.

The foods we eat contain microorganisms that we ingest alongside the food. Industrialized food systems offer great advantages from a safety point of view, but have also been accused of depleting the diversity of the human microbiota with negative implications for human health. In contrast, artisanal traditional foods are potential sources of a diverse food microbiota. Traditional foods of the Greenlandic Inuit are comprised of animal-sourced foods prepared in the natural environment and are often consumed raw. These foods, some of which are on the verge of extinction, have not previously been microbiologically characterized. We mapped the microbiota of foods stemming from traditional Inuit land-based hunting activities. The foods included in the current study are dried muskox and caribou meat, caribou rumen and intestinal content as well as larval parasites from caribou hides, all traditional Inuit foods. This study shows that traditional drying methods are efficient for limiting microbial growth through desiccation. The results also show the rumen content of the caribou to be a highly diverse source of microbes with potential for degradation of plants. Finally, a number of parasites were shown to be included in the biodiversity of the assessed traditional foods. Taken together, the results map out a diverse source of ingested microbes and parasites that originate from the natural environment. These results have implications for understanding the nature-sourced traditional Inuit diet, which is in contrast to current day diet recommendations as well as modern industrialized food systems.