Design, Fabrication, and Performance Evaluation of A Solar-Powered Electric Dehydrator for Sustainable Food Preservation and Postharvest Loss Reduction

This study designed, fabricated, and evaluated a Solar-Powered Electric Dehydrator (SPED) for sustainable food preservation and the reduction of postharvest losses. The study employed a developmental-evaluative research design with experimental performance testing. The prototype was developed as a cabinet-type drying system equipped with a solar photovoltaic panel, battery, charge controller, DC fan, heating or air-circulation mechanism, insulated drying chamber, perforated trays, exhaust vent, and temperature-humidity monitoring system. Selected food samples, including banana slices, tomato slices, leafy vegetables or herbs, and fish strips, were used to evaluate drying performance. Results showed that the SPED achieved an average drying time of 6.75 hours, an average chamber temperature of 51.50°C, and an overall moisture reduction of 75.90%. Compared with traditional open-sun drying, the SPED reduced the drying time by an average of 3.38 hours and produced cleaner, better-protected, higher-quality dried products. Statistical comparison revealed significant differences in drying time, moisture reduction, and product quality in favor of the SPED. The prototype consumed an average of 0.42 kWh per drying cycle and obtained an overall acceptability rating of 4.53, interpreted as very highly acceptable. Findings indicate that SPED is a feasible, energy-efficient, and sustainable technology for households, small food processors, schools, and community livelihood programs.