TEST FOR PERFORMANCE

After the construction of the solar dryer, commodities were placed on each corner of tray

in the dryer and the door was secured tightly. Temperature of the drying cabinet was measured in

3 places, inlet, middle and the exit of the dryer. Similarly, ambient temperature and the

temperature at the inlet and exit of the solar collector will also be measured using DHT22

Sensors with Arduino Uno board. All temperature measurements will be recorded every 30

minutes.

Change in the weight of each commodity will be recorded every hour to minimize the

heat losses. This drying process is done until the desired moisture content is reached. Each

sample of dried commodity is dried to the oven until completely dried to determine the total

moisture content.

A. MUSHROOM

Solar Dryer Method

The mushrooms will be clean with a brush and slice into thin about 1/8 of an inch thick.

The thicker the slices, the longer they take to dry out. The sliced mushroom was arranged in the

trays then every after 1 hour it will be removed in the dryer to weigh. The Mushroom must reach

the required moisture content of about 12% before you remove it.

Oven Drying Method

For an oven drying, first weight the empty flat silver dish. The dried mushroom was place

in the weighted dish and place in the oven at 65 degrees Celsius or lower if possible to

completely dry.
B. CASSAVA

Solar Dryer Method

The fresh roots of cassava will be washed and chopped into small pieces about 5 x 0.5 x

0.2 cm after being peeled. The chopped roots will be arranged into the trays. Every after 1 hour

remove the chopped roots in the dryer and weigh. The moisture content of the cassava chips

should be less than 8%.

Oven Drying Method

Weight the empty flat silver dish. Place the cassava that was dried from the solar

convective dryer in the weighted dish and place it in an oven at 55 degrees Celsius.

C. COCONUT MEAT

Solar Drying

The coconut will be crack open hammer to drain off the milk and remove the flesh with the knife

It is then peeled to remove the brown or outer skin. The meat is sliced into thin uniform sizes and

is spread onto a tray to ensure that air can circulate.

Oven Dying

The oven was first pre-heated to 200 degrees Fahrenheit. The finely sliced coconut in uniform

size is then arranged in a baking tray. The tray is placed in the preheated oven, until the coconut

is completely dried. The drying air temperature is should be maintained in the range of 60-70°C.
Note: The coconut chips should be completely dried out. If they are still somewhat flexible and

hard to break, it should be dried out a little longer; it should easily snap in half.