Light solar dryer: proposal of an innovative system for the production of traditionally sun-dried vegetables

Presentation of the Light Solar Dryer, an innovative system for the production of traditionally sun-dried vegetables. The aim of the project is to improve food transformation processes in developing countries through the production of small solar drying devices. Their goal is to reduce food waste and foster local economies through the marketing of correctly preserved products. The “light solar dryer” may also be used in self-production circuits, urban vegetable gardens and in short production chains. Dehydration is one of the oldest techniques for food preservation, it is still practiced in many areas around the world. It is established on an industrial level in developed countries, using hot air facilities envisaging high levels of energy consumption. It is also practiced with more sophisticated techniques that have been refined over the years. Whereas in Third World countries (but even in certain areas in southern Italy) dehydration is often practiced by subjecting foodstuff directly to the sunlight, which determines low sanitary qualities and restricted production capability. The concept of a “light solar dryer” regards an open system, that may be modified depending on the different contexts in which it will be applied, conceived as a product that can be self-built using easy techniques and available material – compatible with the places in which the device is to be used. The project is the result of cooperation between two university research groups: the DATA Department (Design and Architectural, Territorial, Environmental Technologies) - “La Sapienza” University of Rome (Italy) and the Department of Food Science - University of Foggia (Italy). The group from the DATA Department has provided the skills required for the construction design of the desiccation equipment. The Scientific Director of the group is Prof. Cecilia Cecchini. The group from the Department of Food Science has provided the skills regarding food transformation technologies. The Scientific Director of the group is Prof. Carla Severini.