- cross-posted to:
- diy@slrpnk.net
- food@slrpnk.net
- cross-posted to:
- diy@slrpnk.net
- food@slrpnk.net
cross-posted from: https://slrpnk.net/post/20107309
Source: Bon Bagay: Permaculture, Abundance and Autonomy (scroll to bottom)
cross-posted from: https://slrpnk.net/post/20107309
Source: Bon Bagay: Permaculture, Abundance and Autonomy (scroll to bottom)
I have studied the drying of fruits for my work. To get optimal drying the temperature should be 45-60degC with an airflow in it. Of course this design would work but the fruits will take 3 days before the moisture content is around 10%> The design would need a bit more solar surface and a small fan to make the evaporation go faster and exchange the humid air. But it will be a bit more complex though. Small chimney would also work
Useful ideas. I concur that it is more complex than the graphic might suggest. Too slow, and the fruits will spoil or get mould growing on them before they can dry. Too hot, and the fruits are cooked. Dehydration is (for the most part) only practical for thin slices of lower-moisture fruits. Whenever possible, fresh food is best.