Performance of UC Davis chimney dryer: time saving and retention of nutritional quality of carrot and brinjal

Background: UC Davis (University of California, Davis) chimney dryer is a low cost technology and has been developed by the expert of UC Davis to dry the food product targeting to ensure the nutritional security. Methodology: Drying experiments were conducted following RCBD design with three replications on carrot (expt I) and brinjal (expt II). Carrot thickness were 1.5 cm with and without skin. On the other hand, brinjal thickness were 1 and 2 cm sliced thickness. Key Findings: Overall, less time required to dry both carrot and brinjal under UCD chimney dryer compared to sun dryer condition. In experiment I; carrot drying time was 82 hours under UCD chimney dryer whereas 122 hours required to dry under open sun drying condition; so UC Davis saved 34 % time to dry carrot compared to open sun dry condition. Also, 21 to 25% time has been saved for brinjal drying under UCD chimney dryer compared to open sun dryer condition. No significant difference of protein, phosphorus and potassium content found from drying under UC Davis chimney dryer and open sun dryer condition indicating the no deterioration of mineral contents due to high temperature in UC Davis chimney dryer. Moisture content and dry matter content was also significantly different from each other. Overall, acceptance of physical appearance of both carrot (without skin) and brinjal (1 cm sliced thickness) was selected as the best under UCD chimney dried product compared open sun dried product, considering shape, size and colour of the dried product. Conclusion: UC Davis chimney dryer can save the time to dry vegetables product and can avoid noise like birds and dusts compared to open sun dryer condition; and products can be stored for long time and can provide nutritional security whole the year round for the rural people.