IoT implemented Osmotic Dehydrator

Lesly C. Flores-Mendoza, Estrellita M. Calle-Berru and Manuel Sanchez-Chero^*

Facultad de Ingeniería de Industrias Alimentarias y Biotcnología, Universidad Nacional de Frontera, Sullana, Perú.

Corresponding Author E-mail: msanchezch@unf.edu.pe

Osmotic dehydration is a dehydration technique that allows the preservation of the organoleptic characteristics of the food and its nutritional properties compared to other preservation methods, such as hot air drying or solar drying. Studies on this dehydration process are usually carried out on a laboratory scale and with the constant presence of the evaluator, interrupting the process for sampling. That is why the main objective of this research was to build an automated osmotic dehydration equipment implementing the Internet of Things (IoT). The measurable factors involved in the process were determined, and the necessary sensors and actuators were chosen along with the best IoT alternative for the process. A prototype was built, which allows for controlling the agitation of the osmotic solution, temperature control, and remote monitoring of concentration and temperature variables. The equipment was tested by evaluating its performance in the dehydration of melon and apple, where the ANOVA tests demonstrated the significance (p < 0.05) of the factors chosen as part of the equipment design and their interaction with the process. In the apple samples, a weight loss of up to 44.007% and a water loss of 53.234% were obtained. For melon, the process showed greater efficiency in dehydration, with values of 75.259% for weight loss and 75.979% for water loss.

Design; IoT; Internet of Things; Osmotic dehydration

[ HTML Full Text]