Drying: Food Cycle Technology Source Book

This book is an introduction to the principles of drying and gives an indication of the range of technologies available, along with case studies examining the use of improved drier designs.

PREFACE Vii

ACKNOWLEDGEMENTS ix

INTRODUCTION xi

1 The technical principles of drying 1

The purpose of drying 1

Principles of drying 1

Packaging of the dried product 3

Socio-economic considerations 4

2 Traditional drying methods 9

Sun drying 9

Shade drying 11

Smoke kilns 11

Cooking fires 12

3 Improved drying technologies 13

Solar driers 13

Mixed driers and artificial driers 15

4 Illustrated equipment guide 18

Sun and air drying 18

Direct and indirect solar driers 20

Driers not dependent on solar energy 27

Direct driers 27

Indirect driers 29

Small mechanical driers 31

Tray driers 31

5 Project planning checklists 35

Product preservation drier applications 35

Product refinement drier applications 35

6 Case studies 37

Cashew-fruit snackfood from Honduras 37

Yachaq Mama (Power to the Women) in Peru 38

Banana drying in Thailand 39

Desiccated coconut production in Bangladesh: the 'Surjosnato' project 40

Potato drying in India 42

REFERENCES AND FURTHER READING 44

CONTACTS 48

Africa 48

Asia 48

Europe 49

Central and South Africa 49

Pacific 49

North America 50