- 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)
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Only works in relatively dry climates and you need to be quite attentive to mold growing, but nice guide 👍
More precisely, it works in climates that have a dry season with lower relative humidity and enough sun hours, regardless of total annual rainfall.
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.
This one looks neat, but I think I can propose a better one. :) It could be a tower, externally black in color, with the south-facing side transparent or windowed. The interior under the window should also be painted black. Instead of one rack, multiple racks of food could be installed.
Why?
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a tower develops ascending airflow, while a horizontal box does not, this helps ensure that moisture does not re-condense but leaves
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with a tower system, you can also dry foods that would degrade from sunlight (gather energy at the bottom and deliver it to a closed top part)
I even built one and used it to dry kale chips, but it was too tall - wind kept pushing it over.
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