Fab Academy 2024

Final project

Agriculture and technology in Peru, Seed ready

Febrary 8, 2024 Silvana

First idea from January 30, 2024

Second idea of the fruit and seed dryer April 1, 2024

Project Presentation

Where did they come from?

What does it do?

My purpose of the project is about cocoa where farmers in the city of Madre de Dios can take advantage of the whole day to dry these seeds because in the places where they do the drying is outdoors with direct sun with probability if it rains and this makes all production is lost, then with this drying module where they will be under roof and will have control of temperature and humidity where the heat will be continuous throughout the space and will be powered with solar panels and direct energy so it can be more viable.

The farmers of Madre de Dios have difficulty implementing state-of-the-art equipment since at the time of maintenance they do not have personnel or when it fails they do not have how to repair it and they lose money for it. With this basic but very useful module, the aim is to facilitate the drying of these seeds and improve the quality in the process. For this, I will use an ambient temperature sensor,an ambient humidity sensor , a fan, some heating plates, a microcontroller to be able to program and control all the sensors, a motor to vibrate the plates where the seeds will be found and these are rotating continuously and the solar panel so that it can have energy storage in a battery and it can continue working at night like this This process will be faster and they can continue with the next step of their production.

Copoazu

Copoazu, scientifically named Theobroma grandiflorum, is a tropical fruit originating in the Amazon region of South America. This fruit, characterized by its creamy white pulp, has a unique flavor that combines notes of chocolate, vanilla and tropical fruits. Its culinary versatility is reflected in its use in the preparation of juices, smoothies, ice cream and other food products. In addition to its gastronomic appeal, copoazú stands out for its theobromine content, a substance with stimulant properties similar to caffeine. This component, along with possible antioxidant properties, suggests potential health benefits. The fruit, grown in tropical regions such as Peru, Colombia, Ecuador and Brazil, thus becomes a valuable resource, not only for its exquisite flavor, but also for its contribution to the diversity of tropical fruits and its potential contribution to health.

Fungi in Cacao and Copoazu

Inadequate drying of copoazú seeds can lead to various problems that affect their quality and flavor. Excessive fermentation during the process can introduce undesirable flavors, while the presence of contaminants such as molds and fungi, facilitated by improper drying, can affect both flavor and food safety. In addition, prolonged exposure to air can induce oxidation of compounds present in the seeds, affecting their color and flavor. Improper time or temperature during drying can compromise the integrity and nutritional quality of the seeds. Rough handling during this process could also result in physical damage. Finally, improper storage after drying, either due to moisture absorption or inadequate environmental conditions, can compromise the overall quality of copoazú seeds. Therefore, it is essential to implement proper drying practices, carefully controlling conditions to preserve seed integrity and quality.

The drying method with a translucent ceiling

Traditional cocoa drying methods encompass a variety of techniques adapted to local conditions and available resources. Often, cocoa beans are dried in the sun, spread out on open air platforms and requiring regular rotation to ensure uniform drying. Another common practice is drying on racks or raised beds, encouraging air circulation to prevent moisture accumulation. In some cases, seeds are placed in sacks or suspended on elevated structures to protect them from the soil. Methods such as drying in traditional ovens fueled by wood or charcoal have also been used, as well as exposure on cement floors or drums. For certain specialty cocoas, shade drying is used to preserve more delicate flavors. The choice of method is often based on local considerations and the quest to preserve the quality of the cocoa, a process essential to influence the final characteristics of the chocolate.

Traditional cocoa and Copoazu drying methods

The translucent roof drying method involves the use of structures covered with transparent or translucent materials to protect the cocoa beans during the drying process. Instead of exposing the beans directly to the sun or under an opaque roof, this technique allows sunlight to penetrate through the roof while providing protection from rain and other adverse weather conditions. By maintaining a suitable temperature for drying and avoiding overexposure to the sun, translucent roof drying aims to create optimal conditions for preserving the quality and flavor of cocoa beans. This approach is used in some regions to optimize the drying process, ensuring controlled and efficient protection from the elements, and making effective use of sunlight.

Comunidades nativas

22 farmers from the native communities of Tres Islas, Infierno and Cooperativa Agraria de Servicios Múltiples Tambopata Candamo (COOPASER) of Madre de Dios, reinforce their knowledge of good agroforestry economic practices in Ucayali. One of the most important problems in the Madre de Dios region is deforestation. To date, about 23,000 hectares of forest have been reported lost, according to MINAM's Forest Cover Monitoring Module (MMCB). important strategies being promoted is to collaborate with settlers and natives located in the buffer zone of the Tambopata National Reserve and Bahuaja Sonene National Park in Madre de Dios to implement sustainable activities such as agroforestry with cacao in degraded areas.

What materials and components were used?

Electronic components

LCD: The I2C LCD component is a wrapper around an I2C Master component and makes use of an existing I2 CMaster component. If a project does not already have an I2C Master component, one is required in order to operate. When one of the API functions is called, that function calls one or more of the I2C Master functions in order to communicate with the LCD.

Humidity and temperature sensor: Each DHT11 element is strictly calibrated in the laboratory that is extremely accurate on humidity calibration. The calibration coefficients are stored as programmes in the OTP memory, which are used by the sensor’s internal signal detecting process. The single-wire serial interface makes system integration quick and easy. Its small size, low power consumption

Allows you to control the on/off of high-power equipment (home appliances). Works perfectly with Arduino, Pic or any other digital system.

Tubular heaters are heating elements that are manufactured using high quality materials, such as nickel-chromium spiral and electro-fused magnesium oxide (MgO), to ensure perfect thermal conduction, electrical rigidity and insulation. Depending on the application, these resistors can be manufactured with shielding of the desired material, such as Teflon, copper, titanium, incoloy or stainless steel.

Fan: This basic 5V DC fan measure 40 x 40mm and is about 10mm thick. Fans are a great way to keep things cool. The ability for air to cool an object is directly dependent of the air itself – so being able to move fresh cool air in to an enclosure or over a high heat component like a regulator, motor driver, or processor can make a big difference in its performance and longevity.

Construction material is wood

Triplay Fenolico B/C Leon 1.22 X 2.44 15mm

Who's done what beforehand?

• Cocoa drying. After the grains have been fermented they have a moisture content ranging from 40% to 60%, which must be reduced to 6% or 7% for safe storage and transport. which should be reduced to 6 % or 7 % for safe storage and transportation. Higher moisture content will result in mold growth during storage. The drying process relies on air movement in the kernels to help lower the moisture. The proper method of drying is by harnessing solar energy, but in regions where harvest coincides with frequent rainfall, artificial drying methods or a combination of both are used. During sun drying, the beans are placed on wooden platforms in layers 5 to 7 cm thick. The beans are constantly moved to achieve uniform drying, separate the beans so that they do not stick together and prevent mold growth. Drying times vary according to climatic conditions in different areas, but initial drying should be slow, at least 48 hours, and the grains should be constantly moved, if drying is incomplete, the grains remain wet and may develop mold. If the grain is too dry, the husk and kernels become very brittle. Drying trays are made of laurel wood (Cordia alliodora) or other species that do not leave odors on the cocoa beans. The bottom of the drying tray can be made of wood or steel mesh to allow air to pass through. For every three quintals of cocoa in slime, one quintal of cocoa is obtained.
• Grain dryer: The bean dryer is a machine used for drying beans such as cocoa or coffee. The capacity of the equipment varies according to the type of product in kg/batch, for example with cocoa it is 300 kg/batch. The drying time is 2 hours. It has an agitator to distribute the beans on the fluidized bed while a stream of hot air flows through the product from the base. In addition, it is equipped with a control unit with automatic Start-Stop control, which indicates the operation and the process by means of light signals. The grain drying machine incorporates a gas heat exchanger that provides hot air to the entire chamber thanks to the rotor system and internal reflectors that distribute the air homogeneously. On the other hand, the grain dryer is equipped with a fixed horizontal position chamber, which has an open system with sieve plates with free steam release and side doors for product discharge.
• Fermentation control and evaluation of prototype dryer with controlled controlled environment for domestic cocoa: The project "Improving the quality of national cocoa beans through the use of renewable energy during post-harvest, for the benefit of indigenous producers in northern La Paz", implemented by Wildlife Conservation Society (WCS) and Soluciones Prácticas (SP), is supported by the Energy and Environment Partnership with the Andean Region Program (AEA) of the Inter-American Institute for Cooperation on Agriculture (IICA), with financial support from the Ministry of Foreign Affairs of Finland (MAEF).
• Development of a solar heater with continuous air for fresh fruits and vegetables
  
• SOLAR FRUIT DRYER: ANALYSIS OF TWO SYSTEMS
  
• https://www.youtube.com/watch?v=yDRwQNtp__A

What did you design?

Let's design and experiment

How much did they cost?

Table

Default

What parts and systems were made?

In this project, the main focus would be on manufacturing the electronic control system, including the circuit with the microcontroller, as well as the dryer's structure.

What processes were used?

Processes would include electronic design, microcontroller programming, component assembly, dryer structure construction, and functional testing.

What questions were answered?

What worked? What didn't?

How was it evaluated?

The performance of the fruit dryer would be evaluated through practical testing, measuring the quality of dried fruits, energy efficiency of the system, and the effectiveness of the automated control.

What are the implications?

The successful implementation of this project would have significant implications for farmers, providing them with a cost-effective and efficient solution for fruit drying, potentially improving the quality of their products and increasing profitability. Additionally, this technology could have broader applications in agriculture and the food industry.

Prepare a summary slide and a one minute video showing its conception, construction, and operation

Your project should incorporate 2D and 3D design, additive and subtractive fabrication processes, electronics design and production, embedded microcontroller design, interfacing, and programming, system integration and packaging

Where possible, you should make rather than buy the parts of your project

Projects can be separate or joint, but need to show individual mastery of the skills, and be independently operable

Present your final project, weekly and group assignments, and documentation

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