Comparative Analysis of Forced Convection and Free Airflow Solar Dehydrators for Sustainable Fruit Preservation in Mexico (#1861)

Authors

González-Lorence, Armida

Navarrete-Fernández, Angel Custodio

Morales-Morales, Cornelio

Mondragón-Solís, Ana Lilia

Castro-Bello, Mirna

Ayala-Landeros, José Gabriel

Abstract

Food waste reduction is essential, making preservation a key area of study. In this con-text, we present the development and evaluation of a solar dehydrator as a sustainable solution to this challenge. Two prototypes were designed and constructed: one with forced convection and another with free airflow, aiming to compare their efficacy in fruit dehydration. Experiments were conducted over 63-75 hours, monitoring temperature, humidity, and mass loss. The free airflow dehydrator achieved significantly shorter drying times (63 hours vs. 75 hours, p < 0.05). Both methods effectively reduced fruit moisture content from 80% to 55.2% ± 1.2%. Organoleptic tests indicated that the dehydrated fruit maintained or improved its sensory characteristics compared to commercial products, with average scores of 8.3/10 for taste and 7.9/10 for texture. The initial dehydration rate was 0.37%/h for the free airflow method, decreasing to 0.25%/h at the end of the process. These results demonstrate the potential of solar dehydrators as practical and sustainable tools for food preservation, contributing to food security and the achievement of Sustainable Development Goals 2 and 9 of the 2030 Agenda. The implementation of this technology could significantly reduce food waste and empower rural communities in Mexico and other developing countries.