NOVALICHES HIGH SHOOL

Senior High School

Department of Education
Senior Division Office – Quezon City
Senior High School – Novaliches High School

ASSESSMENT TO THE PORTABLE AUTOMATED

DEHYDRATOR IN FACILITATING THE DRYING OF RAW
INGREDIENTS OF CAFÉ NOVALEÑO

In Partial Fulfillment of the Requirements in

Inquiries, Investigation, and Immersion

The Researchers:
Angeles, Sofia Bianca C.
Arrojo, Julian Marcus T.
Baylon, Dion S.
Labador, Klynn S.
Lofranco, John Lester E.
Realingo, John Paul M.
Torno, George Phillips Jr. C.
Tugade, Romel R.

July 2023

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APPROVAL SHEET

This research paper entitled “ASSESSMENT TO THE PORTABLE

AUTOMATED DEHYDRATOR IN FACILITATING THE DRYING OF RAW
INGREDIENTS OF CAFÉ NOVALEÑO”, prepared by Angeles, Sofia Bianca
C., Arrojo, Julian Marcus T., Baylon, Dion S., Labador, Klynn S., Lofranco,
Jhon Lester E., Realingo, John Paul M., Torno, George Phillips Jr. C., and
Tugade, Romel R. In partial fulfillment for the subject Inquiries, Investigation,
and Immersion has been examined and hereby recommended for approval
and acceptance.

Edelitha L. Dancel, MT 1

Research adviser

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ACKNOWLEDGEMENT

The researchers would like to thank the following people for giving the
opportunity to perform this study as well as direction and support throughout.
Without their unwavering support and assistance, this study would not have
been finished and made possible.

Mrs. Edelitha L. Dancel, the researchers’ thesis adviser, for supporting

them throughout the process, guiding them along the way, sharing her
knowledge with them, teaching them how to conduct an excellent research
study, and providing them time to complete it all.

The respondents from the teachers of Technology and Livelihood

Education and the teachers of Technical-Vocational and Livelihood of
Novaliches High School — Senior High School, for giving the researchers
their participation, time, and opportunity to gather data about the health
benefits and other aspects of the portable automated dehydrator.

Our Almighty God, for giving them the courage and will to finish the
research with conviction, for giving them with the knowledge and direction they
needed, and for keeping them safe at all costs. No words can adequately
express the love He gave to the researchers.

- THE RESEARCHERS -

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DEDICATION

The research is dedicated to the following people:

The researchers’ parents and guardians, who encourage them to

study hard, give them motivation to keep going in life, and support them in
different aspects; emotionally, financially, and spiritually. The researchers will
always be grateful.

Mrs. Edelitha L. Dancel, who supports them wholly and

unconditionally, giving them all the help and teaching them the easy and
correct way of doing this research, and giving them the support, they need.
Without her, the researchers will not be able to finish this research.

The respondents of the study, for inspiring them to conduct this

study, for showing their willingness and participation, and for sharing their
thoughts about the machine, without them, this research will be in vain.

The Faculty of Novaliches High School — Junior and Senior High

School, for allowing the researchers to conduct this research on their
teachers, to be able to assess the portable automated dehydrator, and study
its health benefits and other aspects.

The future researchers for giving them encouragement that they will
use this study to their own and keep refining the product for better living. This
is dedicated to all of you.

- THE RESEARCHERS -

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ABSTRACT

Title: Assessment to the Portable Automated Dehydrator in Facilitating

the Drying of Raw Ingredients of Café Novaleño

Researchers:
Angeles, Sofia Bianca C.
Arrojo, Julian Marcus T.
Baylon, Dion S.
Labador, Klynn S.
Lofranco, John Lester E.
Realingo, John Paul M.
Torno, George Phillips Jr. C.
Tugade, Romel R.

Grade and Strand: Grade 12 of the Electrical Installation and Maintenance

School: Novaliches High School
School Year: 2022-2023
Adviser: Amado A. Furiel

The study aims to assess the different health benefits and other

aspects of the portable automated dehydrator in facilitating the drying if raw

ingredients of Café Novaleño. It shows the different factors such as the

physical appearance, cost and affordability, functionality, safety, and

recommendations of the panelists. Printed survey questionnaire and weighted

mean are utilized to determine if the respondents are familiar with the

dehydrator. The responses gathered are then analyzed through the weighted

mean interpretation and descriptive design.

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LIST OF TABLES

TABLE 1: RESPOND AS TO SEX

TABLE 2: RESPOND AS TO AGE

TABLE 3: RESPOND AS TO HAVE THEY BEEN TRIED USING A

PORTABLE AUTOMATED DEHYDRATOR

TABLE 4: PERCEPTION ON THE PORTABLE AUTOMATED DEHYDRATOR

TABLE 5: ASPECTS OF THE PORTABLE AUTOMATED DEHYDRATOR

LIST OF FIGURES

CONCEPTUAL FRAMEWORK

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TABLE OF CONTENTS

TITLE ………………………………………………………………………………… i
APPROVAL SHEET ………………………………………………………………. ii
ACKNOWLEDGEMENT …………………………………………………………. iii
DEDICATION ……………………………………………………...………………. iv
ABSTRACT ………………………………………………………………………… v
LIST OF TABLES ……………………………………………………………….... vi
LIST OF FIGURES ………………………………………………………………. vii
TABLE OF CONTENTS ………………………………………………………… viii
CHAPTER 1: THE PROBLEM AND ITS BACKGROUND ………………….. 10
INTRODUCTION ………………………………………………………………………
BACKGROUND OF THE STUDY
STATEMENT OF THE PROBLEM
ASSUMPTIONS
SCOPE AND DELIMITATIONS
SIGNIFICANCE OF THE STUDY
DEFINITIONS OF TERMS
CHAPTER 2: REVIEW OF RELATED LITERATURE AND STUDIES ………
DEFINITION OF FOOD DEHYDRATION
HISTORICAL DEVELOPMENT OF FOOD DEHYDRATOR
REASONS FOR DEHYDRATING FOODS
THE FIRST FOOD DEHYDRATION MACHINE
THE ANCIENT TECHNIQUE OF DEHYDRATING FOOD
METHODS OF WATER REMOVAL AND DEHYDRATION
ADVANTAGES AND DISADVANTAGES OF FOOD DEHYDRATOR
RETAINING NUTRITIONAL VALUE
CONCEPTUAL FRAMEWORK
CHAPTER 3: RESEARCH DESIGN AND METHODOLOGY
RESEARCH DESIGN
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RESEARCH LOCALE
RESPONDENTS OF THE STUDY
SAMPLING TECHNIQUE
RESEARCH INSTRUMENT
VALIDATION OF THE INSTRUMENT
ADMINISTRATION AND RETRIEVAL OF DATA
STATISTICAL TREATMENT OF DATA
CHAPTER 4: PRESENTATION, ANALYSIS, AND INTERPRETATION OD
DATA
TABLE 1: RESPOND AS TO SEX
TABLE 2: RESPOND AS TO AGE
TABLE 3: RESPOND AS TO HAVE THEY BEEN TRIED USING A
PORTABLE AUTOMATED DEHYDRATOR
TABLE 4: PERCEPTION ON THE PORTABLE AUTOMATED
DEHYDRATOR
TABLE 5: ASSESSMENT OF THE PORTABLE AUTOMATED
DEHYDRATOR
CHAPTER 5: SUMMARY OF FINDINGS, CONCLUSIONS, AND
RECOMMENDATIONS
APPENDIX A: PRINTED SURVEY QUESTIONNAIRE
APPENDIX B: CURRICULUM VITAE
BIBLIOGRAPHY

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CHAPTER 1

THE PROBLEM AND ITS BACKGROUND

Introduction

Not all processes are created equal, and not all processes work equally

for all types of foods. These strategies certainly function in distinct ways when

it comes to sun drying and dehydration. Sun drying is a simple form of

dehydration that effectively achieves the same goal as dehydration. What's

more, guess what? There is no need for equipment unless you consider

sunshine to be equipment.

Sun drying has been used to dry foods for centuries, eliminating the

natural moisture of the item and effectively dehydrating it. Some foods may not

work as well as others for dehydration, but you must keep in mind that this is a

viable option.

Sun drying is significantly more difficult than dehydrating various foods.

Why? For starters, it takes hours rather than days to dry your products, and

there are no bugs or creatures to worry about. Dehydration can be

accomplished in two ways: by drying the product in the oven or by using a

dehydrator. Dehydrators are incredibly useful devices. They work quickly and

simply, and you may easily find one that is reasonably priced, though others

can be quite costly.

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Because it is so much easier, much of the world has concluded that

dehydration with appliances is the way to go. While this may be true, we must

also keep in mind that it is not always possible. If you don't have access to this

equipment, for example, you may require an alternative. Individuals who

spend a lot of time "in the wild" are another factor to consider.

Prehistoric humans had to rely on nature and what was available in

their immediate area for survival, which counted greatly on their ability to

preserve excess food during the growing seasons.

Additionally, there is evidence that Native Americans used smoke to dry

fish, vegetables, herbs, and meat slices. Many thousands of years ago, the

Chinese were drying eggs, and fruit would be preserved in the Near East by

being wrapped in dry palm leaves and buried in hot sand.

Nature isn't always the most trustworthy of partners, so there was no

assurance that fresh vegetables wouldn't go bad after being dried out. The

moisture content still present in the food could be impacted by several factors,

including temperature, humidity, and cloud cover. But as our civilizations

spread over the world, so did our knowledge of how to dehydrate food. Early

humans successfully dried food during times of abundance to guarantee they

had a ready source of food during harsh winters by learning what works and

what doesn't.

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Background of the Study

Dehydration is still a viable way of food preservation in the modern era,

and it's also one of the simplest. Food dehydration is much simpler than other

methods of food preservation, such as canning or jarring.

Naturally, the sun is still around, and many people continue to use this

traditional method of food preservation. You might not have much luck,

though, if you don't reside in a dry, arid region with lots of sunshine. You have

more control over the food dehydration process thanks to contemporary

technology like industrial oven dehydration. Like how people kept food by

using the sun thousands of years ago, but much more carefully.

The purpose of this research is to provide a basic understanding of

dehydration and drying as it is used in the food industry and in various sectors

of the agriculture industry. Taking all this into consideration the researchers

decided to develop a portable automated dehydrator to facilitate the drying of

raw ingredients needed in Café Novaleño.

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Statement of the Problem

The study will investigate the health benefits and other aspects of the

Portable Automated Dehydrator.

Specially, it sought to answer the following questions:

1. What is the demographic profile of the respondents in terms of:

1.1 Sex

1.2 Age

2. What is the difference between the portable automated dehydrator

compared to other dehydrators as perceived by the respondents?

3. How will the assessment of the portable dehydrator in terms of:

a. Physical Appearance,

b. Cost and Affordability,

c. Functionality,

d. Safety?

4. What is the respondents’ recommendation to enhance the features of

the portable automated dehydrator?

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Assumptions

The characteristic of this portable automated dehydrator influences the

user from using a modern way of drying foods instead of using the sun-drying

method which takes hours or even days. The product will be most likely to be

marketable because of its size and function.

The dehydrator can be extremely useful when it comes to drying or

removing moisture from leaves and vegetables. It can also be used to defrost

frozen meat, vegetables, and fruits among other things. The dehydrator can

dry leaves for exactly 5 minutes, defrost meat for 30 minutes, it can dry some

fruits for 3 minutes and 45 seconds. The dehydrator can also be extremely

useful for tea shops, coffee shops, herbal shops, for them to dry their own

herbs, beans, and leaves.

Scope and Delimitations

This study mainly focused on the portable automated dehydrator used

for dried food stores, cafés or tea shops, herbal medicine, and homes. Its

main goal is to dry leaves or food in a short period of time.

This study is limited to Senior High School–Novaliches High School and

has been conducted during the 1st semester of A.Y. 2022-2023.

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The outside elements that affect the respondents’ responses are not

included by the study. The study utilized the narrative research method

because the fundamental research is primarily focused on the research

questions and the respondents’ responses. The interviews are a form of

experiment because of the respondents’ unknown and possibly varying

answers.

Significance of the Study

The findings of this study will be beneficial to the following:

HE students. They can use the dehydrating machine to make different

teas and coffees. This study will also help their research so that they can

improve their products.

Café Novaleño. The dehydrating machine helps the café produce a lot

of the materials needed to prepare the products and speed up service. The

café will receive positive feedback from its patrons, attract new customers, and

become well known in the community.

Housewives. The dehydrating machine will be helpful at home

especially to the housewives. They can use it to dry food, bake bread, grill

meat, etc.

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Entrepreneurs. They will be curious about the portable leaf or food

dehydrator, and it will serve as a guide and manual of knowledge that can help

them be informed about the product itself if they want to include it in their

business.

Future Researchers. This research will benefit future researchers and

gain profound knowledge about this research. Future researchers will become

more aware of this topic, and this study will help them give other information

for their future research.

Definition of Terms

The following terms were defined according to where being used in the

study.

Aluminum foil - Aluminum foil, or tin foil, is a paper-thin, shiny sheet of

aluminum metal. At home, people use aluminum foil for food storage, to cover

baking surfaces and to wrap foods, such as meats, to prevent them from

losing moisture while cooking.

Dehydration - is a process of reducing moisture of food to low levels for

improved shelf life by adding one or more forms of energy to the food.

However, it does not include removal of moisture from food by mechanical

pressing or concentration of liquid foods.

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Feasibility - means the likelihood that the project will obtain the financing

necessary to allow for full completion of the project and the likelihood that the

proposed redevelopment or improvement that is the subject of the project will

be fully completed.

Fiberglass wire - is known as glass-reinforced plastic can be said to be

cheaper, more flexible, and stronger than carbon fiber which can be molded

into different shapes. It is basically a common type of fiber-reinforced plastic

using glass fiber.

Food dehydrator - is an electronic box with a fan (or fans) designed to

preserve fresh fruit, vegetables, herbs, meat, and fish by removing their

moisture. The fan circulates warm air around the trays of food. The trays are

made from plastic or metal and have a weaved, open pattern that allows the

air to move freely around the food, allowing the water inside to evaporate

evenly from all angles.

Functionality - refers to whether a design works and helps the users meet

their goals and needs. From products such as chairs or tables to designs such

as books or web interfaces, functionality varies but is everywhere. When a

design is highly functional, it does what it's expected to do and does it well.

Quartz heating - is a type of radiant heating, commonly referred to as short-

wave infrared heating. Radiant heating uses infrared waves to directly heat the

surfaces of objects. All objects emit and absorb infrared heat, which is part of

the electromagnetic spectrum with a frequency below visible light. Hotter

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objects will radiate more of this heat. This is the basis of the technology for

most quartz heaters.

Safety - It means taking the time to recognize the hazard(s) and taking the

appropriate steps to protect yourself, your fellow workers, family, and friends.

Everyone should develop the habit of thinking about safety during a work shift,

on the way home, at home or on vacation.

Sketching - a form of creative expression, one of the most effective visual

thinking tools, and thus widely used in design.

Thermostat - is a regulating device component which senses the temperature

of a physical system and performs actions so that the system's temperature is

maintained near a desired setpoint. Thermostats are used in any device or

system that heats or cools to a setpoint temperature.

Timer - is a specialized type of clock used for measuring specific time

intervals. Timers can be categorized into two main types. The word "timer" is

usually reserved for devices that count down from a specified time interval,

while devices that do the opposite, measuring elapsed time by counting

upwards from zero, are called stopwatches.

Workability - capable of being done with means at hand and circumstances

as they are.

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CHAPTER 2

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter includes a review of the different related literature and

studies, both local and international, reviewed by the researchers to intensify

the knowledge and clarify of the perception of the problems and to further

conceptualize this study. The literature and studies showed the published

written works and studies related to discovering of portable leaf and food

dehydrator. These were collected to broaden the background to strengthen

the study's content to a successful finish.

DEFINITION OF FOOD DEHYDRATION

Gustavo V. Barbosa-Canovas and Humberto Vega-Mercado wrote an

article entitled “Dehydration of Foods.” According to them, we will refer to

“drying” as the removal of water by evaporation, from a solid or liquid food,

with the purpose of obtaining a solid product sufficiently low in water content.

This may be done by means of exposing the material to heated air in a

chamber which we will call a “dryer”; or it may be accomplished through

natural means such as solar drying where the sun provides the energy

necessary to remove the water from a food product.

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The term “dehydration” should be considered as being essentially the

same as drying. Although some food scientists and food processing engineers

may consider that there are subtle differences between the two terms, we will

not worry about these differences here (Barbosa-Canovas and Vega-Mercado,

1996).

In the study of Zeki Berk (2018), the main technological objectives of

food dehydration are; preservation as a result of depression of water activity,

reduction in weight and volume, transformation of a food to a form more

convenient to store, package, transport, and use; for example, transformation

of liquids such as milk, eggs, fruit and vegetable juices, or coffee extract, to a

dry powder that can be reconstituted to the original form by addition of water

(instant products). Imparting into a food product, a particular desirable feature

such as a different flavor, crispiness, chewiness, etc., that is, creating a new

food (e.g., transformation of grapes to raisins).

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HISTORICAL DEVELOPMENT OF FOOD DEHYDRATION

Drying is one of the oldest forms of food processing. Its origins most

certainly predate recorded history. It is not hard to imagine early hunters and

gatherers finding berries that had become dried on the vines. These dried

berries would have possessed characteristics that were different from the

fresh undried fruit, but most importantly, they would have remained edible for

longer periods of time than they did in their undried form. Other forms of food

may have also been dried naturally by laying them out in the sun.

With the discovery of fire, a new means of drying was available. It

offered numerous advantages over sun-drying since it was more reliable,

more controllable, and much more convenient. Meat could be dried over a fire

and gain the added advantages of cooking and smoking.

If we come forward to the 21st Century, we can see tremendous

advances have been made in all areas of food processing. Not the least of

these areas is food “dehydration” or “drying”. Although the drying process still

basically involves the removal of water, modern drying equipment has

replaced primitive open fires and scientific knowledge has added to our

understanding of it. Even though sophisticated drying equipment is available in

many parts of the world, sun drying, drying over an open fire, and smoking are

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still viable ways of drying and preserving certain foods. Despite all the modern

developments in the field of drying, drying still retains much of its “art”.

To produce high quality products which meet the demands of today’s

consumers, it is simply not enough to know the theoretical aspects of drying -

one also must know the “art” of applying this knowledge to the material being

dried.

REASONS FOR DEHYDRATING FOODS

N. Potter and J. Hotchkiss (1995) wrote an article entitled “Food

Science - Fifth Edition,” which showed the reasons why we dehydrate foods.

These are spoilage reduction, enhanced storage life, changed storage

conditions, weight reduction, increased convenience, and changed properties.

Spoilage Reduction. The most important reason for drying food is to

prevent or reduce spoilage and thereby create a product that remains edible

for a longer period than it would be in its undried form. One of the most

observed spoilage microorganisms is “mold”. Colonies of mold growth often

appear as “fuzzy” grey spots on the surface of a food product. While mold is

generally quite visible to the consumer, other spoilage microorganisms may

not be so easy to see.

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Clostridium botulinum is an earth-borne bacteria that can be found on

the surfaces of vegetables and root crops etc. If allowed to grow in a food

product, it can produce a toxin that has serious health implications which we

know as food poisoning or “botulism”. Similarly, microorganisms like

Salmonella, Listeria, and E. coli can produce potentially deadly toxins in foods

if measures are not taken to properly process and preserve the food. By

lowering the moisture content of a food product to a sufficiently low level,

additional advantages can be obtained in addition to spoilage reduction.

These are discussed in the following sections.

Enhanced Storage Life. Water removal can increase the duration of

time over which a food remains edible. While this is essentially the same as

spoilage reduction, it is worthy of mention as a reason for drying a food

product. As an example, dried berries will last longer than in their fresh

undried form. In many cases, water can be added back into dried products,

such as the dried berries, to rehydrate them and regain many of the attributes

of the initial product.

Changed Storage Conditions. All foods require certain conditions to

prevent their spoilage. It is also desirable to preserve their taste, nutritional

attributes, and other properties, such as aroma. To accomplish this, special

storage conditions such as freezing, or refrigeration may be necessary. If the

food can be dried and stored at ambient or room temperature, it reduces the
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expense of maintaining specialized storage conditions. It also increases the

potential market for a product when such storage and transportation

conditions are not required.

Weight Reduction. In today’s world, food production areas are often far

from the areas where the food will be consumed. Much of the weight of many

food products is attributable to the presence of water. If water can be

removed, the weight can be reduced and the cost of shipping the product can

also be reduced. Often, there is a volume change associated with food drying.

As water is removed, the food shrinks in size, thereby taking up less room and

allowing more products to be shipped in each volume.

Increased Convenience. Many consumers want foods that are

convenient. This is especially true in cases where there may not be enough

time available to prepare a meal from fresh unprocessed products. Examples

of this would include dehydrated potato flakes or instantized rice. The

consumer may take the desired portion of dried product, mix it with boiling

water, allow it to stand until the moisture is taken into the dried product, and

then serve it. With recent technological advances, such products are often

better in quality than similar products in their fresh form. Another benefit of

dehydrated foods is that waste may be reduced during preparation by the

consumer. In the case of dehydrated potato flakes, there is no need for the

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consumer to peel the potatoes and remove undesirable blemishes or “bad

spots”. All the product is usable in its purchased form.

Changed Properties: Dried foods may offer different properties from

their undried forms. These differences may create unique products that have

applications which are quite novel compared to the original material. In

addition, through drying, value may be added, and new markets may be

created to increase the use and commercial value of a particular raw material.

THE FIRST FOOD DEHYDRATION MACHINE

A study made by Keeren Flora (2020), in the early 1800s a French

inventor named Masson tried cutting vegetables into thin slices before drying

them. His partner, Chollet, invented a mechanical warm air system for drying

the vegetables, which were then compressed under high pressure. According

to contemporary accounts the dried vegetables retained their flavor, and their

condensed size simplified storage and transportation. The machine fed sliced

fruit and vegetables into a hot-air dehydration chamber, with a controlled

temperature of 40°C dehydrating produces ready to be pressed and sealed in

tin foil.

An English farmer, Downes Edwards, patented his process for

preserving potatoes and other vegetables in 1841. He extruded cooked

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potatoes through a perforated disk, then dried the resulting "rice" on trays in

gentle heat. A. E. Spawn, an American inventor, patented the first mechanized

dehydration machine in 1886. Named the "Climax Fruit Evaporator," it

consisted of trays of fruit that revolved slowly in an upward current of hot air.

Dehydration is the easiest way to preserve and store milk, one of the

most nutritious foods and one of the fastest to spoil. Milk was dried in the sun

as early as the 1200s, when it was carried by Kublai Khan's soldiers as part of

their rations. In the 1820s a more practical method was invented by Nicolas

Appert (1749-1841). Appert also dehydrated meat and vegetable broth into

solid cubes that could be reconstituted with water. Malted milk, a powdered

combination of whole milk, ground barley malt, and wheat flour, was invented

in Wisconsin in the 1880s. It quickly became popular as a sweet and nutritious

drink.

THE ANCIENT TECHNIQUE OF DEHYDRATING FOOD

Drying food in the sun has been going on since the beginning of

recorded human history. All you need is direct sunlight for several days and a

low humidity atmosphere of below 20%. So, your geography matters, which is

why sun-dried foods are such a central part of certain cultures. Evidence

shows that Middle Eastern and Oriental cultures dried foods as early as

12,000 BCE. Around 2,800BCE the ancient Egyptians used to dry fish, poultry,
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dates, and raisins for long-term storage. In the Middle Ages (between

630CE to 1630CE) cocoa leaves and fruits were sun-dried in Mexico and

Peru.

And some of the ancient dehydration methods are still the best ones,

take for example sun-dried tomatoes. After being cleaned, sorted, and

pretreated with sulphites, halved tomatoes are laid out on wooden drying trays

in the sun for 9 to 14 days. When compared with mechanical alternatives, sun-

drying tomatoes is still the best method to prevent loss of nutrients and allow

flavors to concentrate on its distinctive taste.

METHODS OF WATER REMOVAL AND DEHYDRATION

According to D. Heldman and R. Hartel (1997), there are two methods

of removing water and dehydration, which are the traditional and non-

traditional methods. Most traditional drying methods rely on the application of

heat by direct or indirect means.

In the case of direct heat application, the heat is usually brought to the

product by air which has been previously heated to the desired temperature. It

is the function of the heated air to evaporate moisture in a product and

transport the evaporated moisture out of the dryer. Air can be heated by

passing it through flames from a gas burner or similar source of heat. Air can

also be heated by passing it over metal tubes through which steam is

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circulated. The hot air is then blown across or through the product being dried.

This is a variation on the simplest example of direct heat application which

would be drying something over an open fire. Many commercially available

dryers are based on direct heat application.

An example of indirect heat application might be the use of a drying

oven which has metal walls heated from the outside. The heat radiating from

the metal oven walls then heats the air and product in the oven which in turn

dries the product. This indirect heat application is generally not as efficient, nor

as effective, as direct heat application.

Non-traditional drying methods may also be referred to as “emerging”

drying technologies. As drying technologies become more advanced, we are

seeing methods of water removal which are aimed at minimizing the

application of heat. When drying food products that are sensitive to heat, this

is especially important to prevent the quality of the food from being reduced.

We are also seeing methods that address energy efficiency. In these

cases, the application of heat is highly controlled to avoid waste and apply

heat in a manner that matches the needs of the product rather than simply

applying excessive amounts of heat to drive off as much water as possible in

the shortest possible time.

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ADVANTAGES AND DISADVANTAGES OF FOOD DEHYRATOR

A study conducted by M. Froding (2020), in our current era, there is

equipment that is very helpful in food dehydration. A food dehydrator is now

used to preserve food. Nowadays, technology is growing rapidly, and as such,

the way people live is also changing. It is undoubtedly true that dehydrating

food is imperative. There are so many remarkable reasons as to why you

should consider this technique. Most people are not aware that this technique

is very vital to preserve your food.

If you need your food to keep for a long time without getting spoilt, you

should thus go for food dehydration. This is the only way you will ensure food

preservation. Here are the major advantages/ benefits that you will achieve

once you go for this method.

 Retains Nutrients

 No added chemicals

 Saves money.

 Storage and preservation are easy.

 Control the Ingredients

 Improves Food Taste (Great Snacks)

 Reduces waste.

 Prepares you for any emergencies.

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There is nothing in this world that has pros without its cons. There are

some cons that must be associated with, no matter how perfect something is.

As for food dehydration, there are unavoidable disadvantages that one must

know to get prepared.

 It Takes Time

 The Taste and Appearance of Food May Change

 Might Lead to Weight Gain

 Lower Nutrient Value

 Excess calories

RETAINING NUTRITIONAL VALUE

According to Silva International (2022), While it is possible for anyone

to dry their own food in an oven or food dehydrator, getting the full health

benefits of dehydrated foods takes skill, dedication to the details, and the right

equipment. Getting the temperature and other factors exactly right during the

drying process is vital for maintaining the highest possible levels of some

nutrients.

Food safety is a primary concern in all areas of the food and beverage

industries. You must ensure that every single ingredient you use is coming

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from a knowledgeable producer who takes quality control seriously throughout

their global supply chain. Using dehydrated ingredients can help lower your

risk of food-borne contaminants. By removing the moisture content from fresh

vegetables, the chance of spoilage or contamination from microorganisms

growing on your food decreases. These details are an example of what it

takes to prevent roadblocks from interfering with your production processes.

CONCEPTUAL FRAMEWORK

INPUT PROCESS OUTPUT

 Assessment of the

Teacher variables: health benefits and

sex, age, monthly  survey questionnaire other aspects of the

income, awareness  Analysis and portable automated

about the portable interpretation of data dehydrator.

automated dehydrator  Proving of

Assumptions

Figure x: The Research Paradigm

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Figure x is the Research paradigm of this study. The INPUT box

contains the variables of a teacher, sex, age, monthly income, and awareness

about the portable automated dehydrator.

The PROCESS box contains the survey questionnaire that will be given

to the selected Junior High School and Senior High School teachers which

contains the questions to examine or identify whether there is a significant

relationship between the variables and dehydrator.

The OUTPUT box contains the assessment of the portable automated

dehydrator. It includes the health benefits and other aspects to prove the

assumptions.

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CHAPTER 3

RESEARCH DESIGN AND METHODOLOGY

This chapter dealt with the process and design undertaken during the

method of the study. This chapter describes the method used in the study, the

data collection techniques, the respondents, the instrument utilized, the

validation of the instrument, and the statistical analysis of the data.

RESEARCH DESIGN

The study was conducted using a descriptive research design. It was

intended for the researchers to acquire data on the current conditions required

for the selected study.

McCombes (2019) pointed out that it aims to describe the size of the

population, situation, or phenomenon accurately and systematically. Through

descriptive research design, the researcher could pinpoint the effectiveness of

the portable automated dehydrator. According to Formplus (2019), a

descriptive research design can be used to understand the context of a

research problem and gather the various pieces of information required to

complete the research. They emphasized that it can be utilized to determine

the respondents' characteristics, gauge changes in data patterns over time,

and contrast the various groups responding to various variables.

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The researcher employed the descriptive approach by using frequency,

average, and other statistical computations. The researcher will employ survey

questionnaires to ascertain whether the portable automated dehydrator is

effective and functional.

RESEARCH LOCALE

Novaliches High School is located at Lakandula St., T.S. Cruz

Subdivision Brgy. San Agustin, Novaliches, Quezon City. Simple access is

provided via the school's different modes of transportation, such as tricycles

and jeepneys, are available. Learners who opt to attend the school come from

a variety of barangays, including San Agustin, Novaliches Proper, Nagkaisang

Nayon, Capri, and even Caloocan. In terms of learning, the schools provide a

decent environment.

RESPONDENTS OF THE STUDY

This study was conducted with 30 teachers who are currently teaching

Technology and Livelihood Education, and Technical-Vocational-Livelihood in

Novaliches High School in the school year 2022-2023. Those teachers were

chosen by the researchers because they want to know their thoughts about

the effectiveness of the portable automated dehydrator.

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SAMPLING TECHNIQUE

Purposive sampling was used by the researchers to assess the

participants in their study. Purposive sampling, also called judgmental

sampling, refers to a group of non-probability sampling techniques in which

units are selected because they have characteristics that you need in your

sample. In other words, units are selected “on purpose” in purposive sampling.

(K. Nikolopoulou, 2022)

The researchers chose the predetermined number of TLE and TVL

teachers for the investigation. The final participants in this study were the

chosen teachers who are related to the researcher’s strand.

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VALIDATION OF THE INSTRUMENT

Validation of the research instrument was done to assess the

dependability and correctness of the researchers’ questionnaire. It was utilized

to measure and ascertain what the investigation aimed to measure.

To fully validate the research instrument, the researchers consulted

their thesis adviser and subject teacher who accepted and managed the

students for further suggestions and recommendations on the questions

made.

STATISTICAL TREATMENT OF DATA

This study was quantitative in nature as it examined the population that

is a representation of the samples. It was utilized to simplify the analysis and

make it more accurate. The researcher employed three (3) statistical methods

to quantify the data and to produce a thorough grasp and analysis of the data

gathered.

The three methods to be used are as follows: (1) percentage; (2)

weighted mean; and (3) ranking.

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Percentage

This will be used to determine the demographic profile of JHS-TLE and

SHS-TVL teachers. When it is vital to know how many participants provided a

specific response, percentage is the suitable unit. A fraction of 100 is used to

express a number or ratio. When representing the relative frequency of survey

replies and other data, it is a particularly helpful technique.

The percentage was used to determine the findings, analysis, and

interpretation based on the formula:

Where:

P = Stands for the Percentage

OV = Stands for the Obtained Value

MV = Stands for the Maximum Value

Weighted Mean

The researchers employed the four-point Likert Scale method of

measurement to qualify the replies on the rating scale. The verbal description

is formed from the average of the four responses to each statement, which

were categorized according to the degree of frequency and given weights of 4,

3, 2, and 1.

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Where:

WM = Weighted mean; it represents the average of a given data

F – stands for frequency

W – Stands for Weight

N – Stands for the total number of respondents

The table below shows how to interpret the data that will be collected

for the respondents.

Weighted Mean Equivalent Verbal Interpretation

3.50 – 4.00 4 Strongly Agree

3.00 – 3.49 3 Agree

1.50 – 2.99 2 Disagree

1.00 – 1.49 1 Strongly Disagree

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Ranking

According to Wikipedia, ranking is a relationship between a set of items,

such that, for any two items, the first is being ranked as the highest and it also

pinpoints that the higher the number is, the more important it is. It consists of

ordinal numbers either in decreasing or increasing order.

The ranking is the method where the one who got the highest score will

be considered at the top or on the highest rank. This makes the method more

specific and descriptive of what the respondents must make.

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CHAPTER 4

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

This chapter of the study discusses the data analysis and findings from

50 questionnaires completed by the JHS-TLE and SHS-TVL teachers who

answered their survey. This chapter was based on the specific problems

mentioned in their statement of the problem in Chapter 1.

The study focuses on the detailed information about the demographic

profile of the respondents; their monthly income, their awareness about the

portable automated dehydrator, the assessment of the dehydrator in different

aspects, and last, the health benefits that we can get from it.

In this chapter, the researchers compiled all the data they had acquired

and required for the investigation. Through the results, they were able to

identify the factors that brought the respondents to assess the portable

automated dehydrator.

The researchers utilized the gathered data, and the results are

generated in several tables below, categorizing the weighted mean as

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Table 1

Teachers - Respond as to Sex

Gender F % Rank

Male 16 53 1

Female 14 47 2

Total 30 100

Table 1 shows the frequency and percentage distribution of the

teachers’ respondents according to sex.

The table demonstrates that more male teachers than female teachers

answered to our survey based on their sex. The survey calculated 16 male

teachers to have answered, which was assessed to be 53% of the total

respondents.

On the other hand, 14 female teachers responded, equivalent to 47% of

the total respondents to this study.

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Table 2

Teachers – Respond as to Age

Age F % Rank

20-35 2 7 2

36 above 28 93 1

Total 30 100

Table 2 shows the frequency and percentage distribution of the

respondents according to their age.

The study found that the age of 36 years old and above, at a frequency

of 28 was first in the rank with a percentage of 93%. Followed by the age of 20

years old to 35 years old fall at second in the rank with a percentage of 7%.

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Table 3

Teachers – Respond as to have they been tried using a

Portable Automated Dehydrator

F % Rank

Yes 27 90% 1

No 3 10% 2

Total 30

Table 3 shows the frequency and percentage if they have tried using a

portable automated dehydrator.

The table shows that 27 teachers answered yes, which is equivalent to

90% of the respondents. While 3 teachers answered no if they have been tried

using a dehydrator, with a percentage of 10%.

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Table 4

Teachers – Perception on the Portable Automated Dehydrator

Weighted Rank Interpretation

Mean
I use appliances when cooking
3.4 1 Often
food.
I rely on an appliance when
3.1 4 Often
cooking.
I eat dried fruits that are
processed by a dehydrator 3.3 2 Often
machine.
I eat dried vegetables that are
processed by a dehydrator 3.1 4 Often
machine.
I eat dried meats that are
processed by a dehydrator 3.1 4 Often
machine.
I prefer eating dried foods that
are processed by a dehydrator
3.2 3 Often
machine than food that is
cooked by other appliances.
I frequently consume dried
3.2 3 Often
fruits and vegetable.
I frequently think I will use the
3.3 2 Often
dehydrator.
Average Weighted Mean 3.2 Often

Table 4 presents the frequency and percentage distribution of the

perception to the portable automated dehydrator.

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It shows that most of the teachers are using a dehydrator or any other

appliances to dry their food, with an average weighted mean of 3.2 and is

interpreted as Often.

Table 5

Portable Automated Dehydrator

5.1 Physical Appearance Weighted Rank Interpretation

Mean
The Dehydrator Machine is Strongly
3.8 1
presentable to the eyes. Agree
Recommend certain integration
of certain choices of nutrients Strongly
3.5 3
to prevent potential for flavor Agree
mixing.
Be acquainted with the
suggested time frame to
prevent the results in vitamin 3.4 4 Agree
deficiency and lower quality
food texture.
All the materials used here are Strongly
3.5 3
sufficient and durable. Agree
The materials of the machine do
not affect the nutrient content 3.4 4 Agree
of the food.
Ordering materials in other
countries is a good option to 3.0 5 Agree
create a quality machine.
Removes the water from wet
grains by forcing either ambient
3.4 4 Agree
air or heated air through the
grain bulk.
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Draw moisture out of foods so Strongly

they dry out and can be enjoyed 3.5 3
Agree
for a long time.
Like ovens, food dehydrators
Strongly
work by circulating air at very 3.7 2
low temperatures for an Agree
extended period.
Strongly
Average Weighted Mean 3.5
Agree

Table 5.1 – Physical appearance with an average weighted mean of 3.5

and is interpreted as Strongly Agree. In Rank 1, with a weighted mean of 3.8,

analyzed as Strongly Agree, the tables shows that most of the respondents

prefer the physical appearance of the dehydrator.

5.2 Cost and Affordability Weighted Rank Interpretation

Mean
Anyone can buy this dehydrator
even if you have no idea how to 3.3 4 Agree
use it.
Big advantage of food
dehydrator is that it is more Strongly
3.6 1
affordable than other drying Agree
appliances.
When it comes to buying a
dehydrator, it is important that
you have prepared for the 3.4 3 Agree
possibility that it could cause a
fire due to excessive heat.
It is better to buy a dehydrator 3.5 2 Strongly
because accurate low drying
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temperatures are hard to

Agree
achieve in an oven.
Although dehydrators are not
on the majority of list of
Strongly
essential kitchen appliances, 3.5 2
Agree
having one on hand can be
especially useful.
Strongly
Average Weighted Mean 3.5
Agree

Table 5.2 – Cost and Affordability, with an average weighted mean of

3.5 and is interpreted as Strongly Agree. It shows that despite that the

dehydrator is not popular in the market, it can still be sold.

5.3 Functionality Weighted Rank Interpretation

Mean
Waiting time is adequate. 3.0 4 Agree
The length of waiting is
3.2 3 Agree
important.
The machine is easy to operate. 3.3 2 Agree
The dehydrator is effective. 3.4 1 Agree
I will choose dehydrated food
3.3 2 Agree
than processed food.
The overall performance of
3.3 2 Agree
dehydrator is satisfactory.
Average Weighted Mean 3.25 Agree

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Table 5.3 – Functionality, with an average weighted mean of 3.25 and

is interpreted as Agree. Rank 1, with a weighted mean of 3.4 interpreted as

Agree, shows that the portable automated dehydrator is effective in drying the

raw materials needed in Café Novaleño. Rank 2, with a weighted mean of 3.3

interpreted as Agree, shows that the machine is easy to operate and the

overall performance of it is satisfactory.

5.4 Safety Weighted Rank Interpretation

Mean
Advised safety precautions to
Strongly
prevent contact to components 3.7 1
Agree
that may result in an injury.
Younger siblings ages 10 and
under will be allowed to use the 2.9 4 Disagree
dehydrator.
Will teach younger siblings or
Strongly
children ages 13-17 know how to 3.7 1
Agree
use the dehydrator.
Let other adults ages 18 and above
Strongly
to know how to use the 3.5 2
Agree
dehydrator.
The dehydrator will be intended to
use by children 13 and under who 3.4 3 Agree
know how to use it.
Children or adults who do not
know how to use the dehydrator 3.4 3 Agree
will not be allowed to use it.
Average Weighted Mean 3.4 Agree

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Table 5.4 – Safety, with an average weighted mean of 3.4 and is

interpreted as Agree, shows that the portable automated dehydrator is safe to

use by children ages 13 years old to 17 years old under a direct supervision.

On the other hand, Rank 3, with a weighted mean of 2.9 interpreted as

Disagree, shows that the machine must not be used by children ages 10 years

old and below.

5.5 Recommendation Weighted Rank Interpretation

Mean
Researchers should undertake a
Strongly
solar paneled machine testing to 3.7 1
Agree
be more convenient to use.
The solar power is more helpful for
Strongly
the machine with or without 3.6 2
Agree
electricity.
Making it easy for non-technical Strongly
clients to understand the machine.
3.5 3
Agree
Produce better outcomes since the
prototyping process delivers Strongly
3.6 2
greater clarity of the product's Agree
usability, value, and scalability.
The researchers obeyed the
Strongly
recommendations of the research 3.5 3
Agree
panel.
Strongly
Average Weighted Mean 3.6
Agree

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Table 5.5 – Recommendation, with an average weighted mean of 3.6

and interpreted as Strongly Agree, shows that the researchers must conduct a

solar paneled machine testing to improve their product.

Moreover, the presents that the researchers have obeyed or followed

the panelists recommendations.

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CHAPTER 5

SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS

This chapter includes a summary of the findings, inferences drawn from

the data collected, and suggestions made by the researchers.

Statement of the Problem

The study will investigate the health benefits and other aspects of the

Portable Automated Dehydrator.

Specially, it sought to answer the following questions:

1. What is the demographic profile of the respondents in terms of:

1.3 Sex

1.4 Age

2. What is the difference between the portable automated dehydrator

compared to other dehydrators as perceived by the respondents?

3. How will the assessment of the portable dehydrator in terms of:

a. Physical Appearance,

b. Cost and Affordability,

c. Functionality,

d. Safety?

4. What is the respondents’ recommendation to enhance the features of

the portable automated dehydrator?

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Summary of Findings

Below is the constructed summary of findings.

1. The gathered respondents from this study are all JHS-TLE and SHS-

TVL teachers from Novaliches High School, 16 of them are male, and

14 are female, with an average age of 35 and above.

2. Most responders (90%) have tried using the Portable Automated

Dehydrator. In addition, only 10% of them haven’t tried using it. The

findings indicate that many of the respondents were familiar with

dehydrator.

3. The results shows that the assessment of the portable automated

dehydrator in terms of physical appearance, cost and affordability,

functionality, and safety are all good and satisfactory. It has a nice style

in an affordable price, very factional and safe to you use with children

10 years old to 17 years old with a direct supervision.

4. The researchers have obeyed or followed the panelists

recommendations to enhance the features of the portable automated

dehydrator.

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Conclusions

From the summary and findings, the researchers have formulated the

following conclusions:

1. The respondents were already familiar on what a portable automated

dehydrator is and what is its functions.

2. Female teachers are more likely to use the portable automated

dehydrator since they always do the cooking.

3. When it comes in purchasing and using the portable automated

dehydrator, respondents always look at the machine’s physical

appearance, cost and affordability, functionality, and most of all its

safety. But since the product is not popular, they tend to rely on the

brands that is widely known because it already gained their trust.

4. The researchers have showed their skills and knowledge in making a

portable automated dehydrator that can be use in different ways. They

did an excellent job in facilitating the drying of raw ingredients of the

Café Novaleño.

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Recommendations

1. The researchers should undertake a solar paneled machine testing so

that the would be more convenient to use when there is no electricity.

The solar power is more helpful for the machine because it can be used

with or without electricity.

2. The product produced a better outcome since the prototyping process

delivered a greater clarity of its usability, value, and scalability. Making

it easy for non-technical clients to understand the uses and functions of

the machine.

3. Future researchers can use this study because it emphasizes

recognizing the dehydration method.

4. Understanding the health benefits and other aspects of the portable

automated dehydrator will help you live a healthy, reduce food waste,

save money, and embark on a culinary adventure.

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APPENDIX A: PRINTED SURVEY QUESTIONNAIRE

Sample Survey:

Good day, we are the researchers from Electrical Installation and Maintenance
Grade 12 Gilbert. The purpose of this study is to assess the health benefits
and other aspects of our Portable Automated Dehydrator. Do NOT write your
name on this questionnaire. Rest assured that your responses will be
anonymous and will never be linked to you personally. Thank you and God
bless!

PART 1 – DEMOGRAPHIC PROFILE

1. What is your sex?

☐ Male ☐ Female
2. Which of the following age group do you belong to?
☐ 13-18 years old ☐ 19 and above

PART 2 – ASSESSMENT
Directions: Kindly check the box that corresponds your answer.

1. Have you ever tried using a Dehydrator Machine?

☐ Yes ☐ No
2. Is the machine easy to use or operate?
☐ Yes ☐ No
3. Do you think the machine safe to use or operate near kids?
☐ Yes ☐ No

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4. Do you consume dried foods?

☐ Yes ☐ No
5. Is the machine helpful for everyday life?
☐ Yes ☐ No

Always Often Seldo Never

m
I use appliances when cooking
food.
I rely on the appliances when
cooking.
I eat dried fruits that are
processed by a dehydrator
machine.
I eat dried vegetables that are
processed by a dehydrator
machine.
I eat dried meats that are
processed by a dehydrator
machine.
I prefer eating dried foods that
are processed by a dehydrator
machine than food that is cooked
by other appliances.
I frequently consume dried fruits
and vegetable.
I frequently think I will use the
dehydrator.

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PART 3 – ASPECTS OF THE MACHINE

Directions: The following items describe statements about the assessment of

the Portable Automated Dehydrator. Indicate your agreement or disagreement
with the following statements by ticking your responses.

Strongl Agree Disagre Strongly

3.1 Physical Appearance y Agree e Disagre
e
The Dehydrator Machine is
presentable to the eyes.
Recommend certain integration
of certain choices of nutrients
to prevent potential for flavor
mixing.
Be acquainted with the
suggested time frame to
prevent the results in vitamin
deficiency and lower quality
food texture.
Materials used here are
sufficient and durable.
The materials of the machine
do not affect the nutrient
content of the food.
Ordering materials in other
countries is a good option to
create a quality machine.
Removes the water from wet

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grains by forcing either

ambient air or heated air
through the grain bulk.
Draw moisture out of foods so
they dry out and can be
enjoyed for a long time.
Like ovens, food dehydrators
work by circulating air at very
low temperatures for an
extended period.

Strongl Agree Disagre Strongly

3.2 Cost and Affordability y Agree e Disagre
e
Anyone can buy this
dehydrator even if you have no
idea how to use it.
Big advantage of food
dehydrator is that it is more
affordable than other drying
appliances.
When it comes to buying a
dehydrator, it is important that
you have prepared for the
possibility that it could cause a
fire due to excessive heat.
It is better to buy a dehydrator

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because accurate low drying

temperatures are hard to
achieve in an oven.
Although dehydrators are not
on the majority of list of
essential kitchen appliances,
having one on hand can be
especially useful.

Rating Scale:
1 – Lowest 4 – Highest

3.3 Functionality 1 2 3 4
Waiting time is adequate.
The length of waiting time is
important.
The machine is easy to operate.
The dehydrator is effective.
I will choose the dehydrated food
that any processed food.
The overall performance of the
dehydrator is satisfactory.

3.4 Safety Strongl Agree Disagre Strongly

y Agree e Disagre
e
Advised safety precautions to
prevent contact to components

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that may result in an injury.

Younger siblings ages 10 and
under will be allowed to use the
dehydrator.
Will teach younger siblings or
children ages 13-17 know how
to use the dehydrator.
Let other adults ages 18 and
above to know how to use the
dehydrator.
The dehydrator will be intended
to use by children 13 and under
who know how to use it.
Children or adults who do not
know how to use the
dehydrator will not be allowed
to use it.

PART 4 – RECOMMENDATIONS

Strongl Agree Disagre Strongly

y Agree e Disagre
e
Researchers should undertake
a solar paneled machine
testing to be more convenient
to use.
The solar power is more helpful

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for the machine with or without

electricity.
Making it easy for non-
technical clients to understand
the machine.
Produce better outcomes since
the prototyping process
delivers greater clarity of the
product's usability, value, and
scalability.
The researchers obeyed the
recommendations of the
research panel.

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APPENDIX B: CURRICULUM VITAE

Name: Angeles, Sofia Bianca C.

Address: 5 San Roque St. Jonaville Subdivision, Novaliches, Quezon City
Phone number: 09939082732
E-mail address: sofiabiancaangeles@gmail.com

Personal Profile:
Age: 18 Sex: Female
Date of birth: January 25, 2005 Place of birth: Marikina City
Civil status: Single Religion: Roman Catholic
Ambition: Engineer, Programmer, and Artist
Motto: Believe you can and you’re halfway there.

Educational Attainment:
Secondary:
Senior High School: Novaliches High School – 2021-2023
Currently taking Grade 12 – EIM at Novaliches High School
Junior High School: Novaliches High School – 2017-2021
Finished Junior High School with High Honors

Elementary: Damong Maliit Elementary School – 2011-2017

Finished Elementary with Honors

Organizations / Clubs:
INNERCORE Club Officer – TVL 12 Public Information Officer
HOPE Club Officer – EIM 12 Representative
TechVoLi Club Officer – EIM 12 Representative

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BIBLIOGRAPHY

Merida, C. (2023, April 26). How Does a Dehydrator Work?

Everything You Need to Know. Pocket Change Gourmet.
https://pocketchangegourmet.com/how-does-a-
dehydrator-work

Webstaurant Store. (2022). A Food Dehydrator Guide - How to

Use & Drying Times. Webstaurant Store.
https://www.webstaurantstore.com/guide/741/food-
dehydrators-buying- guide.html

Flora, K (2020, February 19). Dehydrated Food | How It Works.

(n.d.-c). https://www.foodunfolded.com/article/dehydrating-
food-how-it-works

Romeo P. Santiago, DOST-PCAARRD S&T Media Services. (2020,

January 6).
Introducing the new dehydrator machine for herbal tea
materials. https://www.pcaarrd.dost.gov.ph/index.php/quick-
information-dispatch- qid-articles/introducing-the-new-
dehydrator-machine-for-herbal-tea- materials

Babu, A. K., Kumaresan, G., Raj, V. a. A., & Velraj, R. (2018).

Review of leaf drying: Mechanism and influencing
parameters, drying methods, nutrient preservation, and
mathematical models. Renewable & Sustainable Energy
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