VACUUM ASSISTED DEHYDRATOR FOR OYSTER MUSHROOM

A Project Study
Presented to the Faculty of
College of Engineering
Laguna State Polytechnic University
Main Campus
Sta. Cruz, Laguna

In Partial Fulfillment of the

Requirements for the Degree of
Bachelor of Science in Mechanical Engineering

RONEL M. COMENDADOR
IRISH ANGELICA C. LAPITAN
LEINARD O. LUCIDO

June 2023
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VISION

LSPU is a center of technology innovation that promotes interdisciplinary learning,

sustainable utilization of resources, collaboration and partnership with the community and

stake holders.

MISSION

LSPU, driven by progressive leadership, is a premier institution providing technology-

mediated agriculture, fisheries and other related and emerging disciplines significantly

contributing to the growth and development of the region and nation.

QUALITY POLICY

LSPU delivers quality education through responsive instruction, distinctive research,

sustainable extension, and production services. Thus, we are committed with continual

improvement to meet applicable requirements to provide quality, efficient and effective

services to the university stakeholders' highest level of satisfaction through an excellent

management system imbued with utmost integrity, professionalism, and innovation.

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GOALS OF THE COLLEGE OF ENGINEERING

1. To produce engineers who are able to understand the impact of engineering

solutions in a global/social context, knowledgeable of contemporary issues, able to

communicate effectively and be involved in community or social projects and who

are ethically and morally responsible.

2. To conduct innovative and creative researchers that would contribute to

economic development.

3. To participate in community activities that will serve as avenues for

applying knowledge in engineering for the benefit of the community.

OBJECTIVES OF BSME PROGRAM

After 3-5 years, the graduates of BSME Program shall be able to

1. Provide leadership in planning, implementing, and monitoring ME

projects and programs;

2. Occupy supervisory position in public and private institutions; locally

and internationally;

3. Own and/or manage ME-based business enterprises;

4. Pursue advance studies in ME and emerging related fields; and

5. Occupy responsible positions in ME education

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Republic of the Philippines

Laguna State Polytechnic University
Province of Laguna
APPROVAL SHEET
This thesis entitled “Vacuum-Assisted Dehydrator for Oyster Mushroom” prepared
and submitted by RONEL M. COMENDADOR, IRISH ANGELICA C. LAPITAN,
and LEINARD O. LUCIDO, in partial fulfillment of the requirements for the degree of
BACHELOR OF SCIENCE MAJOR IN MECHANICAL ENGINEERING, is hereby
recommended for approval and acceptance.

LEONARDO A. VENANCIO JR., ME, RMP

Thesis Adviser

Approved by the Committee on Oral Examination with a grade of _________.

MARICEL M. MATUTO, ME MA. CEZANNE D. DIMACULANGAN, MA

Member Member

RINA J. ARCIGAL, Ed. D. CHEEROBIE B. ARANAS, MBA, IE

Member Member

ROMEO D. SOLITARIO JR., ME

Research Coordinator

Accepted and approved in partial fulfillment of the requirements for the degree of Bachelor
of Science in Mechanical Engineering.

JONNEL K. PABICO, PECE

Dean, College of Engineering

RINA J. ARCIGAL, Ed. D. Date Signed

Chairperson, Research and Development

RESEARCH CONTRIBUTION NO.

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ACKNOWLEDGEMENT
This thesis would not have been completed or effective without the participation,
support, and assistance of numerous people. Their efforts have been much appreciated.
The researchers would like to offer a heartfelt appreciation to everyone who assisted
with the study and shared their knowledge. Special thanks to Almighty God for the wisdom
and knowledge He has bestowed upon us.
Thesis Adviser, Engr. Leonardo A. Venancio Jr., for his time, patience, ongoing
direction, effort, and suggestions on what should be included and what should be excluded
from this study.
Engr. Maricel M. Matuto, Subject Specialist, for sharing her knowledge and
providing useful comments and suggestions for a successful thesis.
Dr. Rina J. Arcigal, Technical Editor, for carefully evaluating the research papers
for revisions.
Ms. Cheerobie B. Aranas, MBA, Statistician, who stands during the evaluation of
the project.
Ms. Ma. Cezanne D. Dimaculangan, English Critic, for her patience in checking
the grammar of our research paper.
Mr. John Paulo Villaroza and Mr. Roel T. Lapitan for assisting us during the
fabrication and construction of our prototype.
Trevor’s Mushroom Farm, thank you for giving this huge opportunity and assisting
in every step of the study.
College of Engineering and all the Mechanical Engineering Professors, thank you
for sharing engineering knowledge, as well as for direction, support, and understanding
during the presentation of this study.
Classmates, BSME4A and Thesis mates, for sharing information that helped finish
this study; and
Supportive parents, relatives, and colleagues, for their guidance and support either
morally, emotionally, physically, or financially, thank you.
Thank you is an understatement to give praises to all your efforts to make this study
possible.

R.M.C
I.A.C.L
L.O.L
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DEDICATION

This thesis is dedicated to all the individuals who have supported and inspired me

throughout this incredible journey.

To my Family, Mr. Romano Comendador and Mrs. Nelia Comendador thank you for all

the love and encouragement that have been my source of strength throughout this

journey. Thank you for believing in me and for always reminding me of my potential.

To my professors and mentors, specially Engr. Leonardo A. Venancio Jr. whose guidance

and expertise have shaped my intellect and expanded my horizons. I am grateful for your

patience, knowledge, and constant belief in my abilities.

To my thesis mates Ms. Irish Angelica Lapitan and Mr. Leinard O. Lucido for all the

hardworks you had put in this research. Together, we have overcome challenges,

celebrated breakthroughs, and grown both personally and academically. Our collective

effort, collaboration, and shared determination have culminated in the completion of this

thesis.

To the countless individuals whose groundbreaking work laid the foundation for this

thesis. Your contributions have inspired me and fueled my passion for knowledge.

Lastly to God, who has bestowed upon me the gift of intellect and the opportunity to

pursue knowledge. Thank you for your constant presence, grace, and blessings, which

have sustained me through the challenges and triumphs of this endeavor.

Ronel
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DEDICATION

I dedicate this thesis entitled "Vacuum-Assisted Dehydrator for Oyster Mushroom" to all

the individuals who have played a significant role in my journey, providing me with

unwavering support, guidance, and encouragement;

To my beloved family, Rizalina T. Lapitan, Renato L. Lapitan, Rubie L. Hsieh, Roel T.

Lapitan, Hylen C Lapitan and Lemmuel Irish Angelo C. Lapitan, thank you for your

constant love, understanding, and belief in my abilities. Your endless patience and

encouragement have been my pillar of strength throughout this academic pursuit. Your

sacrifices and unwavering support have made this achievement possible;

To our thesis panel members especially our adviser Engr. Leonardo A. Venancio Jr., ME,

RMP, who share some stress upon encountering some problems as well as their expertise

and guidance to finish our research, I am deeply grateful for your mentorship.

To my thesis mates, Ronel M. Comendador and Leinard O. Luicido thank you for the

laughter, camaraderie, and the countless late-night discussions. Your presence has made

this journey more enjoyable, and your unwavering belief in my abilities has been a

constant source of motivation;

Above all, I dedicate this work to God, the source of all knowledge and inspiration.

Without His divine guidance and blessings, this achievement would not have been

possible.

Irish Angelica
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Dedication

I dedicate this research to everyone who has been there for me ever since, not
only in making this project study possible, but also for believing I can do things I never
knew I could.

To our Almighty God, who has been my guiding light and the source of strength
throughout this incredible journey. I could never thank you enough;

To my parents, Mercy Lucido and Lucino Lucido whose love, sacrifice, and belief
in me have been the motivation and inspiration behind my accomplishments, I am
eternally grateful. For your never-ending support, encouragement, and countless
sacrifices have shaped me into the person I am today;

To our Thesis Adviser and Subject Specialist, Engr. Leonardo A. Venancio Jr.
and Engr. Maricel M. Matuto, we want to express our gratitude for your guidance and
support throughout this study. Thank you for being there for us;

To my MES Co-officers, especially Jaismon Seron and Joshua Peregrina, thank

you for your never-ending bardagulan and for assisting me in both happy and difficult
times. I really appreciated you;

To my dear Shahoney, you've been by my side through this wheel of moments.

I'm grateful for your support, and understanding. Thank you for staying late with me and
being my rest in this exhausting journey;

Our classmates, BSME4A and Thesis mates, for sharing information that helped
us finish this study; and

To all of the Mechanical Engineering Professors, thank you for sharing your
engineering knowledge with us, as well as for your direction, support, and understanding
during the presentation of this study;

May this dedication serve as a reflection of the profound gratitude I hold in my

heart for the guidance, love, and support.

Leinard
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ABSTRACT

This study was conducted generally to design and develop a machine that helps in

removing the moisture of fresh oyster mushroom. The researchers gathered data and

information about the existing machine used for the dehydration of oyster mushroom that

gave ideas for the design of Vacuum Assisted Dehydrator for Oyster Mushroom.

The project prototype Vacuum-Assisted Dehydrator for Oyster Mushroom is

designed to ease the problem in dehydrating oyster mushroom of the Trevor's Mushroom

Farm which is use as main component in their products. The major components of the

machine are the Vacuum chamber, Vacuum Pump, and the Heating System

For the assembly of the machine, the frame is made up of 2 by 2 tubular stainless

steel square bar, the machine dimensions are 0.8m long, 0.6m wide and 0.9428m high. The

outer cover of the machine is made up of stainless steel 304. GI foam was used as the

insulating material to prevent heat loss during the drying process. The machine has 10

perforated stainless steel; it has a 1/3 Hp 4 CFM vacuum pump to reduce the pressure inside

the chamber. For the drying process, the machine utilizes 2 pieces of 700W heating rod

with one 120 CFM axial fan for each heating rod. A vacuum pressure gauge and

thermosensor is used to monitor the pressure and temperature inside the drying chamber.

The machine is developed to help the owner of Trevor's mushroom farm in having

a more sustainable and efficient method of drying as compared to the conventional way of

drying (sundrying).

Keyword: Vacuum,Oyster Mushroom, Vacuum Pump, Vacuum Chamber

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TABLE OF CONTENTS
PRELIMINARIES PAGE
TITLE PAGE i
LSPU VISION, MISSION, and QUALITY POLICY ii
GOALS of the COLLEGE iii
OBJECTIVES of MECHANICAL ENGINEERING iii
APPROVAL SHEET iv
ACKNOWLEDGEMENT v
DEDICATION vi
ABSTRACT ix
TABLE of CONTENTS x
LIST of FIGURES xii
LIST of TABLES xiii

CHAPTER I INTRODUCTION
Background of the Study 1
Theoretical Framework 3
Conceptual Framework 5
Objectives of the Study 6
Significance of the Study 7
Scope and Limitations 8
Definition of Terms 9
CHAPTER II REVIEW OF RELATED LITERATURE 10
CHAPTER III RESEARCH METHODOLOGY
Research Design 18
Data Gathering Procedure 19
Research Paradigm 19
Research Instrument 20
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Statistical Treatment 21
Construction Procedure 22
Supplies and Materials 23
Tools and Equipment 24
Cost of Materials 25
Cost of Prototype 26
Construction Time Frame 26
CHAPTER IV RESULTS AND DISCUSSION
Project Description 28
Physical Description 28
Project Specification 30
Project Development 30
Block Diagram 32
Design Calculations 32
Try-outs and Revisions 40
Presentation, Analysis, and Interpretation of Data 43
Solving the Break-Even Point 46
CHAPTER V SUMMARY, CONCLUSIONS, AND
RECOMMENDATIONS
Summary 49
Findings 50
Conclusions 52
Recommendations 54
BIBLIOGRAPHY 55
APPENDICES 57
CURRICULUM VITAE 65
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LIST OF FIGURES
FIGURES PAGE
1 Input-Process-Output 5
2 Data Gathering Procedure 19
3 Research Paradigm 19
4 Construction Time Frame 27
5 Drafted Model of the Prototype Machine 29
6 Block diagram 32
7 Insulating Material of the Proposed System 38
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LIST OF TABLES
TABLES PAGE
1 Likert scale 21
2 Supplies and Materials 23
3 Tools and Equipment 24
4 Cost of Materials 25
5 Cost of Prototype 26
6 Project Description 30
7 Drying Efficiency and Moisture 40
Reduction Rate
Manual Drying Method
8 Drying Efficiency and Moisture 41
Reduction Rate
9 Assessment of the quality of 42
Dehydrated Oyster Mushroom
In terms of Appearance
10 Summary of Performance of Vacuum 44
Assisted Dehydrator for Oyster
Mushroom (Ease of Use)
11 Summary of Performance of Vacuum 45
Assisted Dehydrator for Oyster
Mushroom (Safety)
12 Income of Trevor’s mushroom farm 46
13 Expenses of Trevor’s mushroom farm 47
 CHAPTER I

INTRODUCTION

Background of the study

There were different processes of food drying that are used in the Philippines for

food preservation especially to agricultural products. One of the most common products

that is known to have a short shelf life are mushrooms. Freshly picked mushrooms have a

shelf life of just one to three days at ambient temperatures because of their high moisture

content. (Singh, N. et al. (2016)). The process of drying is crucial for increasing the shelf

life of mushrooms. Drying entails taking the water out of the substance, which prevents

microbes from growing there. There are numerous drying techniques that can be employed,

including freeze drying, cabinet air drying, vacuum drying, microwave drying and sun

drying. These techniques can be applied singly or collectively. Since mushrooms are heat

sensitive, choosing the right drying method is important to a successful operation.

Continued sun-drying of mushrooms by mushroom farmers results in unsanitary and

subpar goods. Vacuum drying takes a very lengthy time since it has a lower diffusion

coefficient than all other drying methods. Because there is no temperature control in a

microwave, it is judged inappropriate for drying mushrooms because it causes charring,

especially at the edges. Although freeze drying yields a product of excellent quality, its use

for drying mushrooms is limited due to its expensive method. In the drying cabinet, the

mushroom is heated both internally and externally by conduction from the air. As a result,

the moisture on the surface evaporates first, followed by a gradual internal heating of the

mushroom. Due to the mushroom's high surface moisture content, rapid moisture loss is

observed during the first stages of drying. As the heat permeates, released water vapor is
 2

simultaneously diffused from the mushroom's core to the outer surface. The majority of the

free moisture leaves the mushroom as the drying process continues. Additionally, as drying

time lengthens, the pace of drying slows. (Choudhary A., Gopirajah R., and

Anandharamakrishnan C. 2018)

According to Parikh (2015), the pharmaceutical, food, plastics, textile, and other

industries in the CPI, among others, have effectively used vacuum drying for many years.

The capacity to dry things at lower pressures while using less energy lowers the financial

and environmental costs of drying products for storage, sale, or other applications. This is

one of the primary advantages of vacuum drying. Another benefit of drying materials this

way is that the drying process is less hazardous. Some materials, particularly heat sensitive

items, might have problems at high temperatures; one example is the formation of thick,

leather like crusts as a result of heat exposure during the drying process. When an item is

vacuum dried rather than burnt, its original integrity usually remains intact. This can be

helpful for medications and foods because alternative drying methods can reduce the

quality of the product, reduce its appeal, or lessen the effectiveness of heat-sensitive

prescription goods. In vacuum dehydrators, as the air is removed the pressure inside the

chamber drops resulting in a decrease in saturation temperature. To further increase the

efficiency of vacuum dehydrators, other heat sources are utilized to increase the

temperature of the material being dried, in the form of either conduction, convection or

radiation.

In the province of Laguna, the majority of mushroom farmers use solar heat to dry

the mushrooms. One of the farms named,” Trevor’s mushroom farm”, a member of a

Cooperative “Kabuteros ng Sta. Cruz” started cultivating mushrooms in July 2019 and the
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reason behind it was because they believed that there is a lack of supply of mushrooms in

the market. The farm is known for cultivating three species of mushrooms such as: Oyster

mushroom (Pleurotus ostreatus), Milky White mushroom (Calocybe indica) and Volva

mushroom (Volvariella volvacea). In addition, they were one of the suppliers of Goodwill

Sta. Cruz for fresh mushrooms. Other than fresh mushrooms, they are producing other

products such as mushroom chicharon, mushroom kropek and mushroom powder, and

dehydration of mushroom is the key process for them to produce these products. According

to them, weather conditions, stressful sun drying, and time consuming were the major

challenges they face in drying mushrooms. The drying method that they used was the sun

drying method wherein they expose the mushroom directly to the sun in open air to reduce

its moisture. The duration of sun drying in producing mushroom kropek and dried

mushroom was 2 and 3 days respectively considering that it was a full sunny day. Although

this method was low cost, yet they experience challenges like risk of contamination due to

dust, unable to control the temperature and unstable weather conditions. Despite these

challenges their farm was able to produce fifty (50) packs of mushroom chicharon and

mushroom kropek and one (1) kg of mushroom powder per week.

Theoretical framework

Second law of thermodynamics

The direction of spontaneous processes is addressed by the second law of

thermodynamics. Many processes have only one spontaneous course of action, which

makes them irreversible given a specific set of circumstances. Route dependence is a more

precise definition of an irreversible process. If a process can only go one way, it cannot be

reversed since the other path differs significantly. Like other natural laws, the second law
 4

of thermodynamics offers insights about the process of nature. The statements also imply

that it is extensively relevant and has a fundamental impact on a variety of seemingly

unrelated processes.

Heat transfer happens spontaneously from higher- to lower-temperature entities but

never spontaneously in the other direction, according to the Second Law of

Thermodynamics (first formulation). According to the law, no process can have the only

consequence of heat transfer from a colder to a hotter item.

Drying theory

According to McKinstry Jr. The reduction of moisture from a material is referred

to as drying. Heat is transmitted to evaporate the liquid while mass is moved when a liquid

or moisture within the material transforms to vapor from the surface during the drying

process. Heat transfer in commercial drying processes may be accomplished by

conduction, convection, radiation, or a mixture of these methods. Dryers are categorized

as direct or indirect. Heat transfer through convection was used in direct dryers because

hot air makes direct contact with the material.

𝑄𝑐 = ℎ𝑐 𝐴𝛥𝑇

𝑄𝑐 = 𝐶𝑜𝑛𝑣𝑒𝑐𝑡𝑖𝑣𝑒 ℎ𝑒𝑎𝑡 𝑡𝑟𝑎𝑛𝑠𝑓𝑒𝑟 𝑟𝑎𝑡𝑒

ℎ𝑐 = 𝐶𝑜𝑛𝑣𝑒𝑐𝑡𝑖𝑜𝑛 ℎ𝑒𝑎𝑡 𝑡𝑟𝑎𝑛𝑠𝑓𝑒𝑟 𝑐𝑜𝑒𝑓𝑓𝑖𝑐𝑖𝑒𝑛𝑡
𝐴 = 𝑆𝑢𝑟𝑓𝑎𝑐𝑒 𝐴𝑟𝑒𝑎
𝛥𝑇 = 𝑇𝑒𝑚𝑝𝑒𝑟𝑎𝑡𝑢𝑟𝑒 𝑑𝑖𝑓𝑓𝑒𝑟𝑒𝑛𝑐𝑒

Practical vacuum theory

According to John Ridgway, rapid Evaporation at low temperature is one of the

great advantages in vacuum drying. It is used to dry heat sensitive materials to avoid injury
 5

at high or moderate temperature. Some materials are dried under vacuum to prevent

oxidation, decomposition, or discoloration which would occur in atmospheric drying.

Overheating can be avoided due to low temperature at which the water evaporates under

vacuum. Vacuum drying provides better temperature controls, eliminates the danger of

dust and other contaminants.

Conceptual Framework

Product: Dehydrated
Oyster Mushroom

Figure 1. Input-Process-Output

Input. Represent the inputs consisting of Knowledge Requirements in designing and

developing the machine. These include Machine Design, Machine Element, Heat Transfer,

and Thermodynamics. The Hardware required are Vacuum chamber, Vacuum pump,

Heating rod, Thermometer, Pressure gauge, and Thermostat. This helped the researchers

in the proper construction of the prototype. This aided the researchers in building the

prototype properly.
 6

Process. Represents the process consisting of Planning, Machine Design, Development,

Testing, and Implementation. In Planning, investigations and researching was done by the

use of reliable sources such as books, articles and studies to support the design of the

prototype. The researchers used the AutoCad (CAD) application in designing the

prototype. The fabrication is done in the Development of the Design and after that it

underwent Testing and Implementation that gave data to the researchers. After that,

finalization of the study is done.

Output. Represents the output of the study that consists of the finished product: Vacuum

Dehydrator for Oyster Mushroom.

Objectives of the study

The general objective of the project study is to design and develop a Vacuum

Dehydrator for Oyster Mushrooms.

The specific objectives were the following:

1. To calculate the parts needed to construct the machine that will satisfy the standard

requirements of each component.

2. To determine the performance of the machine in terms of:

2.1 Moisture reduction rate

2.2 Efficiency

2.3 Quality of dehydrated mushroom

 7

3. To determine the acceptability of Vacuum Dehydrator for Oyster Mushroom in terms

of:

3.1 Ease of use

3.2 Safety

4. To determine the number of packs mushroom chicharon in order the break-even.

Significance of the study

This study provides benefits and generate wide range of ideas to the following:

Trevor’s Mushroom Farm and Mushroom Cooperative of Sta Cruz Laguna

The machine can provide a stable method of drying mushrooms regardless of the

weather condition. It can ensure the continuous production of goods from dried

mushrooms.

Entrepreneurs

The vacuum dehydrator for oyster mushrooms provides a consistent way of

dehydrating oyster mushrooms in order to extend its shelf life and produce products from

dried oyster mushrooms.

Engineers

This machine can act as a tool that gives ideas to the engineers for their study of

using the concept of vacuum in dehydrators. They can improve this machine in order to be

suitable for dehydrating different food other than mushrooms.

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Students

The machine generates better ideas for creating new goods from oyster mushrooms,

which could be valuable in their research. It can improve their knowledge and skills in

generating project studies and designs especially in machine design.

Future Researchers

This study serves as learning materials, reference and guide that can provide

information that helps them in their future studies and research.

Scope and limitations

The study covered the research and development of Vacuum Dehydrator for Oyster

Mushrooms that had the objective of reducing the moisture content of the oyster mushroom

that is used in producing other products. The process involved controlling the environment

inside the machine through vacuum, controlling the temperature and time of dehydration,

and product testing. This machine was deployed to a mushroom farm located in Sitio 5

Brgy. Bagumbayan Sta. Cruz Laguna named Trevor’s Mushroom Farm. This study sought

the acceptability of the end-user in terms of the quality of the products produced, the

duration of process and the difficulty of operation. The limitation of the machine was that

it dehydrates only mushrooms specifically, Oyster Mushrooms (Pleurotus ostreatus). The

machine was not suitable for dehydrating any other species of mushroom other than the

said species. The machine had a certain working capacity of 3 kg. It had a working

temperature range between 50 degC to 60 degC.

Operational definition of terms

 9

These following terms and concepts are defined operationally for further reader’s

understanding.

Heating element. a material used for increasing the temperature inside the vacuum

chamber.

Moisture. is the liquid portion of the oyster mushroom.

Mushroom. is a type of fungi that is edible and has high moisture content.

Pressure Gauge. a tool or device used to measure the static pressure of the system

Thermometer. A device used to measure the temperature of the system.

Vacuum. A place that has lower absolute pressure than the earths atmospheric pressure.

Vacuum Chamber. is a chamber used for the dehydration of mushroom at vacuum

condition.

Vacuum Assisted Dehydrator for Oyster Mushroom. is a machine that reduces the

moisture content of the oyster mushroom with the aid of a heating element inside a vacuum

chamber.

Vacuum Pressure. is a pressure lower than the earths atmospheric pressure

Vacuum Pump. is a pump used for creating a vacuum inside the chamber.
 CHAPTER II

REVIEW OF RELATED LITERATURE

The researchers used written works from books, articles, journals and other

knowledgeable resources to acquire related knowledge to the processes and components of

the machine.

Heat transfer by convection.

According to Bejan, A. (2013), from his book “Convection Heat Transfer”, the

investigation of heat transmission procedures influenced by fluid flow is known as

convective heat transfer. The Latin verbs convector-are and convex-vehero, which imply

to gather together or carry into one place, are the origins of the word convection. Because

of our need to comprehend and forecast how a fluid flow functions as a "carrier" or

"conveyor belt" for energy and matter, it has developed to the status of current science. In

Addition, Based from the work of Janna, W. & Ghajar, A. (2018), entitled “Engineering

Heat Transfer”, convection is the name given to heat transfer caused by large-scale fluid

movement. Therefore, fluid mechanics is crucial in the investigation of convection issues.

The mode of heat transfer connected to fluid motion is convection. The term forced

convection is used when the fluid motion is caused by an external motive source, such as

a fan or pump. The concept of Convective Heat transfer is adapted by the researchers as

the method of transferring heat from the heat source to the oyster mushroom in order for it

to dry.
 11

Vacuum chamber

Vacuum chamber served as the containment of the oyster mushroom where the

pressure is reduced by removing air inside the chamber. It served as protection of the oyster

mushroom from dust and other contaminants while undergoing the drying process.

According to Omeara, H. & Sood, B. (2016), from their book “Development of a Vacuum

Chamber Control System”, a vacuum pump removes gases from enclosed systems to

provide a low-pressure environment for experimentation, which is what is meant by the

term "vacuum chamber." On the other hand, from the book of Chisabas, RSS. (2017)

entitled “Space Thermal and Vacuum Environment Simulation.” Vacuum chambers are

used to mimic the conditions of space. The preservation of vacuum and heat radiation

phenomena, which are essential components in replicating the thermal environment in

space, are made possible in a vacuum chamber or vacuum vessel that also houses the test

specimen. As stated by Petersen, P. (2019), in “What Are Vacuum Chambers and How Do

They Work?”. He defined vacuum is produced inside a vacuum chamber by drawing in air

and other gases with the aid of a vacuum pump. Typically, it is employed in scientific

investigations to simulate a vacuum to conduct and test various ideas.

Vacuum pump

The device that used to achieve the desired Vacuum environment was the vacuum

pump. According to Hurlbatt M. (2016), in the article entitled “Applications for Vacuum

Pumps”, there are several applications for vacuum pumps across numerous sectors. Gas is

removed by vacuum pumps from a sealed space, creating a partial vacuum. Due to the

disparity in pressure, fluids then rush into the vacuum. Based on the article entitled
 12

“Vacuum Pump Explained” by Evans, P. (2019). Vacuum pumps are frequently used by

engineers inside the fields of air con and refrigeration to remove air from systems or non-

condensable like water. It is used to produce a low-pressure region to force undesirable

gases on the inside of a refrigeration unit to rush out of the system in an attempt to fill this

pressure drop region. Miladi, R. & Frikha, N, et. al (2021), in their study “Modeling and

energy analysis of a solar thermal vacuum membrane distillation coupled with a liquid ring

vacuum pump”, states that a vacuum pump was employed to ensure that the vacuum and

vapor condensation happened at the same time.

Heating element

A heating element is utilized as another source of heat that increases the

temperature inside the Vacuum Chamber. Based on the article “How Does Towel Rail

Heating Element Benefits You” written by Lees-Bell, D. (2019), an electric heating

element operates once it is installed inside your radiator by transmitting power through its

"filament," which is received from your home's main electrical supply. This filament inside

your radiator heats up quickly after being inserted and set in place. This in turn heats up

the water within your radiator. As defined by Woodford C. (updated 2022), in his article

“Heating Elements”, a coiled, band (straight or curled), or sheet of wire that generates heat

similarly to a lamp filament is a popular heating element. It glows brightly red when an

electric current passes through it, and the electrical energy it absorbs is transformed into

heat that radiates out in all directions. And as stated by McMahon, M. (2022), in his article

“What is a Heating Element?”, depending on where they are utilized, heating elements are

made of coils of wire that may be covered in insulating or protective coatings. Heat is

produced as a result of resistance that electricity encounters as it travels through the wire.
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Thermometer

To measure and monitor the Temperature inside the Vacuum Chamber, a

thermometer was installed in the machine. According to Bellis, M. (2021), in the article

“The History of the Thermometer”, to sense temperature, thermometers use materials that

change characteristics when heated or chilled. Because the liquids in mercury and alcohol

thermometers expand when heated and compress when cooled, the length of the liquid

column varies directly with temperature. Moreover, the Medical Definition of

Thermometer, written by Davis, C. (2021), states that a thermometer is a tool used to gauge

the temperature of a chemical reaction, such as fire, or of gaseous, liquid, or solid matter.

Temperature measurement is used in many applications, including scientific research,

health care and manufacturing. In addition, as stated by Deen A.N., (2021) from his article

entitled “What is a Thermometer? A thermometer is a device used for measuring

temperature using a variety of scales and processes. The most prevalent of these

mechanisms was dilatation, which refers to a material's tendency to expand when exposed

to heat and is frequent among metals and other compounds like alcohols. The thermometer

works on a straightforward principle: it has a sensitive end, where the sensors are (in the

case of a digital thermometer) or the dilatable substance is (in the case of mercury or

alcohol thermometers), and it needs to be inserted into the body or the substance whose

temperature needed to measure.

Thermostat

The thermostat is utilized in the machine in order for the user to control and regulate

temperature inside the chamber. According to Barger, J. (2015), in his article

 14

“Thermometer vs. Thermostat”, the temperature is controlled by a thermostat. By making

minor changes to the room's heating or cooling, it aids in controlling the temperature. The

thermostat adjusts and raises the temperature if the room becomes too cold. If the room

becomes too hot, the thermostat controls and cools it down. Everything is dependent on the

temperature you want to set. Aside from that, Sivaranjith (2018), defines thermostat in the

article entitled “What are thermostats? Different types of thermostats”, as a tool for

controlling the system's temperature so that it is kept close to the intended setpoint

temperature. A thermostat is a heating or cooling control unit, and also a system or

component for a heater and air conditioner. It accomplishes this by switching between

heating or cooling, deactivating the device, or changing the fluid flow of heat transfer

required. Furthermore, the article “Medical Definition of Thermostat” by Davis, C. (2021)

states that a thermostat is a device that continuously checks the temperature and maintains

it at predetermined values. Greek words "therme" (heat) and "statos" are the origin of the

word "thermostat" (standing, stationary). The phrases "thermometer," which measures

temperature, and "thermotherapy" are both derived from the word "therme" (the use of heat

to treat disease).

Pressure gauge

As the chamber is at a controlled pressure, a pressure gauge was installed for the

researcher to observe and monitor the pressure within the chamber. Based on the article

“What is Pressure Gauge?” by Santora M. (2015), a pressure gauge is a device that

measures the intensity of a fluid. Pressure gauges are necessary for equipment installation,

configuration, and troubleshooting. Fluid electric utilities would be unpredictable and

unreliable without pressure gauges. It also helps to ensure that the system is safe of leaks
 15

and pressure change. Additionally, Woodard, J. (2019), from the article entitled “What is

a Pressure Gauge and How Does It Work?”, a pressure gauge is an instrument used to

measure the force of tension in the air or water to discover errors in the systems, and assess

other performance parameters. As defined in “WHAT IS A PRESSURE GAUGE AND

HOW DOES IT WORK?” written by Cannon D. (2020), To measure the level of tension

in a liquid or gas, a pressure gauge is a type of measurement equipment that is used in a

variety of applications. It is a vital tool for managing and maintaining pressure levels in

liquids and gases. It sounds an alarm if the pressure becomes too high. This is a form of a

safety measure because a machine or instrument may explode if the pressure level goes up

and undiscovered for a long period of time. This could put the personnel and the equipment

in danger.

Vacuum drying

According to Jiang, H., Zhang, M., & Adhikari, B. (2013) in their book “Handbook

of Food Powders”, vacuum drying has several characteristics, including a lower drying

temperature, low oxygen working environment and a faster drying rate. Fruits and

vegetables have been dried using vacuum drying because of these benefits, which helps in

improving the quality and nutritional value of the dried fruits and vegetables. (Amellal and

Benamara, 2008; Long et al., 2007; Rahman et al., 2009). Vacuum drying has the

advantage of removing moisture at low temperature conditions, it also limits the possibility

of oxidation reaction, making it a suitable drying method for heat and oxygen sensitive

materials like fruits and vegetables. Combining vacuum drying with microwave power has

the potential to increase the drying efficiency of products such as fruits and vegetables.
 16

As stated by Parikh, D. (2015), in “Vacuum Drying: Basics and Application”,

vacuum drying is a technique for drying materials under low pressure, which requires less

heat. Vacuum dryers are effective for drying heat sensitive materials at low temperatures.

First of vacuum drying's key advantages is its capacity for energy conservation, since

vacuum drying requires less heat, it helps in reducing the cost of electricity used and

environmental impact of drying an item for storing, sale, and other applications. This

method of material drying is less destructive drying process. High temperatures can cause

issues for some materials, such as the formation of tough, leather like crusts as a result of

drying out in the heat. When the item dried in the vacuum, its original integrity usually

remained intact. This is beneficial for both foods and pharmaceuticals because other drying

methods can reduce the quality of the product, reduce its appeal, or lessen the effectiveness

of drug products.

Based on Choudhary, A., Gopirajah, R., Anandharamakrishnan, C.(2018) in their

study entitled “Computational modeling of dehydration of mushroom”, the unit operation

of drying is crucial for increasing the shelf life of mushrooms. Drying entails taking the

water out of the substance, which prevents microbes from growing there. There are

numerous drying techniques that can be employed, including freeze drying, microwave

drying, cabinet air drying, vacuum drying, and sun drying. These techniques can be applied

singly or collectively. Since mushrooms are heat sensitive, choosing the right drying

method is important to a successful operation. Continued sun-drying of mushrooms by

mushroom growers results in unsanitary and subpar products. Vacuum drying takes a lot

longer than other drying methods since it has a lower diffusion coefficient. Although freeze

drying yields a high-quality product, its usage in the drying of mushrooms is limited due
 17

to its high cost. Since there is no thermostat in a microwave, it is thought inappropriate for

curing mushrooms because it chars the mushroom, especially at the edges. In the drying

cabinet, the mushroom is heated both internally and externally by conduction from the air.

As a result, the moisture on the surface evaporates first, followed by a slow internal heating

of the mushroom. Water vapor diffuses from the mushroom's inside to the exterior at the

same time that the heat is applied. Due to the high level of surface moisture present in

mushrooms, fast moisture loss is seen during the first stages of drying. The majority of the

free moisture leaves the mushroom as the drying process continues. Additionally, as drying

time lengthens, the pace of drying slows.

According to the study entitled “Effect of vacuum drying temperature and pressure

on the drying and desorption characteristics, and lovastatin content of the oyster mushroom

(Pleurotus ostreatus) slices” by Demiray E, and Çalışkan Koç G (2021), two different

absolute pressures were used in drying trials 0.04MPa and 0.08 MPa. Along with three

vacuum temperatures which are 45°C, 55°C, and 65°C, as well as the drying tests were

conducted at the following pressure and temperature conditions: first condition 0.04 MPa

at 45°C, second condition 0.04 MPa at 55°C, third condition 0.04 MPa at 65°C, last

condition 0.08 MPa at 45°C, 55°C, and 65°C. The impacts of the vacuum drying

temperature, total pressure, and color intensity on the oyster mushroom slices were

clarified. The resulting slices of dried mushroom offer several advantages, such as color

and appropriate texture were preserved, due to the low drying air temperature and oxygen

free environment. The findings showed that when dryer temperature increases, oyster

mushrooms dry more quickly. The overall color shift grew as vacuum temperature and

maximum pressure increased.

 CHAPTER III

RESEARCH METHODOLOGY

This chapter provides the methods and procedures that help the researchers select,

plan and design, test, and evaluate the prototype and the product. Some developments are

done to improve the research design into a better result of the project.

Research Design

This study utilized a developmental research strategy. According to Nelson &

Richey, (updated 2001), developmental research is defined as "the systematic examination

of generating, producing, and analyzing instructional programs, methods, and outcomes

that must satisfy internal consistency and efficiency standards," as opposed to basic

instructional development.

The researchers adopted the method of developmental study since the researchers

utilized the technique of drying oyster mushrooms by incorporating vacuum and dryer. The

quality and appearance of the final product were assessed by Dra. Rhoda Alfonso, the

owner of Trevor mushroom farm, whether the final product is acceptable.

The introduction of convective partial vacuum drying in the prototype dryer brings

a range of benefits compared to traditional sun drying methods. One significant advantage

is the enhanced efficiency achieved through this innovative approach. By creating a

vacuum environment, the dryer optimizes moisture removal from the mushrooms, reducing

the risk of overheating and maintaining their quality. By introducing convective partial

vacuum drying, the prototype dryer represents a valuable advancement for Trevor's

mushroom farm.
 19

Data Gathering Procedure

Figure 2. Data Gathering Procedure

The method of data collection should be considered first in the data gathering

operation. The data must not be limited to the design needed, what suits the best for the

end user and what worked well on the process should also be considered. The correct data

collection approach directly answered the research question. The next step was to prepare

the data collection processes for the design calculation, testing and evaluation.

In order to fulfill the research objectives, the researchers collected data from related

studies about the drying time, temperature, and pressure. The weight of the oyster

mushroom before and after the drying process is to be taken, as well as the total weight of

the oyster mushroom that the machine can hold on a single drying process. To evaluate the

machine’s usability and performance, data from the survey answered by the respondents is

to be compiled, analyzed, and interpreted by the researchers.

Research Paradigm

Figure 3. Research Paradigm

 20

The researchers used the following data collection methods to create the best

design. It began with data collection through extensive research using books, journals,

pertinent materials, studies, e-books that have been published, and old theses, as well as

surveys and the determination of the resources, equipment, and gadgets required for the

project. Analyzing the data that has been obtained and then the prototype was designed.

Following the completion of the design, the prototype is constructed. It was examined after

being tested and revised to see if more modification is required. If any changes were

required, assessing and If necessary, redesigning was carried out until no further

adjustments were required. If there are no further steps in the research process or revisions

needed, finishing or polishing the project is the final phase.

Research Instrument

A survey form was created by the proponents consisting of three parameters

containing three statements each, designed to evaluate the machine and its performance.

The first set of statements under the first parameter aimed to gauge the ease of use, user-

friendliness, and overall practicality of the machine. The second parameter aimed to

determine the safety of the machine. The statements within this parameter were designed

to assess the safety features, precautions, and potential risks associated in machine

operation. Lastly, the third parameter focused on evaluating the machine's performance in

terms of the quality of the output products it generated based on factors such as texture,

appearance, color and overall quality. The survey was evaluated using the Cronbach alpha

to assess its reliability and consistency. This survey form is used to assess the machine on

the perspective of the respondents and interpreted using the Likert Scale.
 21

Table 1: Likert Scale

SCALE SCORE RANGE MEAN RATING VERBAL INTERPRETATION

5 4.21 – 5.00 Strongly Agree Highly Acceptable

4 3.41 – 4.20 Agree Acceptable
3 2.61 – 3.40 Neutral Fair
2 1.81 – 2.60 Disagree Undecided
1 1.00 – 1.80 Strongly Disagree Unacceptable

The table 1 shows the 5-Point Likert Scale, the mean range, its mean rating and the

equivalent remarks. A mean range from 1.00-1.80 is “Strongly Disagree” and with the

remarks of “Unacceptable”. A mean range from 1.81-2.60 is “Disagree” and with the

remarks of “Undecided”. A mean range from 2.61-3.40 is “Neutral” and with the remarks

of “Fair”. A mean range from 3.41-4.20 is “Agree” and with the remarks of “Acceptable”.

Lastly, a mean range from 4.2-5.00 is “Strongly Agree” and with the remarks of “Highly

Acceptable”.

Statistical Treatment

The research statistical instruments are the mean, standard deviation and analysis

of variance of the data gathered from the trials and tests. It used to determine the

performance of the machine in terms of drying efficiency, moisture reduction rate, and

capacity of the machine. Three different vacuum temperatures were utilized by the

researchers, those are the following: Fifty Degree Celsius (50°C), Fifty-five Degree Celsius

(55°C) and Sixty Degree Celsius (60°C). A vacuum pressure of Twenty (20) kPa and

drying time of four (4) hours is used in the drying operation. Each set of drying

temperatures have three trials and the resulting product was compared to the control, which
 22

is the product dried by means of sun drying and pure convective drying. The efficiency of

the machine was computed from the ratio of the moisture removed (in percent) by the

machine and moisture content of the fresh oyster mushroom. The moisture reduction rate

is achieved through the ratio of the moisture removed and the drying time. Measuring the

total initial weight of oyster mushrooms that can be processed on a single operation

determines the maximum capacity of the machine.

The research instrument was evaluated using the Cronbach alpha to measure the

reliability and consistency of the survey form. The data collected in the answer of

respondents are analyzed and interpreted to calculate the usability of the machine,

acceptability of the machine and to determine whether the machine is easy and safe to use.

Construction Procedure

The researchers used the following procedures in developing and constructing the

project to meet the desired output:

1. Buying of raw materials is the initial step in constructing the machine.

2. Construction of the frame and vacuum chamber.

3. Installation of vacuum pump, fan, and heating rod.

4. Installation of wirings and control devices was placed such as: thermometer,

pressure gauge, inlet valve, timer, and thermostat.

5. To limit the heat, transfer from the inside, an insulation and outside frame is

applied.

6. Trays are constructed and placed inside the vacuum chamber.

7. Machine Testing.
 23

Supplies and Materials

Shown below were the list of supplies and materials used for the fabrication and

completion of the machine “Vacuum Dehydrator for Oyster Mushroom”.

Table 2. Supplies and Materials

QUANTITY UNIT DESCRIPTION

1 Pc. 7CFM, ½ Hp Vacuum Pump

2 Pcs. 180 CFM Axial Fan
1 Pc. Air Inlet Valve
1 Pc. Vacuum Pressure gauge
2 Pcs. 700W Heating Rod
1 Pc. Thermostat
1 Pc. Thermosensor
5 Pcs. Stainless Steel Sheet
5 Pcs. Tubular Stainless Square Bar
1 Pc. Polycarbonate Glass
1 Pc. Perforated Stainless Steel
3 Pcs. Stainless Steel angle Bar
4 Pc. Size 2 Bolts and Nut
20 Pcs. Welding Stick
1 Pc. GI Insulating Foam
1 Pc. Power Supply Unit
1 Pc. Silicone Sealant
1 Set Epoxy Sealant
2 Pcs. Rubber gasket
6 Pcs. Toggle Clamp Lock
 24

The table 2 shows the list of supplies and materials needed to construct the

prototype along with the description and specifications.

Tools and equipment

Shown below were the tools and equipment with their different functions that were

used in the construction, testing and the revision of the machine.

Table 3. Tools and Equipment

TOOLS AND EQUIPMENT FUNCTION

Meter scale It used in measuring is the desired length for

precision
Cut-Off Disk It is used in cutting of metal parts of light and
medium section needed in construction of the
prototype
Welding Machine It is used in joining metals of all kinds by means of
a process using electric current.
Pliers and Cutters It is used to cut electric cords and wires
Oxy-acetylene and Oxy-fuel cutting It is used to weld and cut metals.
Angle and Bench Grinder It is used for cutting and polishing rough
surface and welded parts of metal materials

Drill It is used in producing holes in metal

The table 3 lists the tools and equipment utilized in the project prototype's

construction. The function of the mentioned tools and equipment is also included, such as

a meter scale for measuring the length of the materials necessary. A cut-off blade is used

to cut the disk. Welding equipment is used to connect metals together. The machine's metal

components were polished, and holes were drilled with a grinder and drill press.
 25

Cost of Materials

This shows the cost of every necessary material needed for the completion of the

project prototype. Every material and its cost were necessary for the completion and

success of the project.

Table 4. Cost of Materials

QUANTITY UNIT DESCRIPTION UNIT PRICE TOTAL PRICE

1 Pc. 4CFM, 1/3 Hp Vacuum Pump 8,200 8,200
2 Pcs. 180 CFM Axial Fan 1,200 2,400
1 Pc. Air Inlet Valve 300 300
1 Pc. Vacuum Pressure gauge 300 300
2 Pcs. 700W Heating Rod 1,375 2,750
1 Pc. Thermostat 868 868
1 Pc. Thermosensor 600 600
5 Pcs. Stainless Steel Sheet 2,000 10,000
5 Pcs. Tubular Stainless Square Bar 1,200 6,000
1 Pc. Polycarbonate Glass 3,125 3,125
1 Pc. Perforated Stainless Steel 15,000 15,000
3 Pcs. Stainless Steel Angle Bar 1,125 3,375
4 Pc. Size 2 Bolts and Nut 10 40
20 Pcs. Welding Stick 25 500
1 Pc. GI Insulating Foam 350 350
1 Pc. Power Supply Unit 1,500 1,500
1 Pc. Silicone Sealant 645 645
1 Set Epoxy Sealant 679 679
2 Pcs. Rubber gasket 875 1,750
6 Pcs. Toggle Clamp Lock 180 1,080
 26

The table 4 lists the cost of materials used on the production of the designed project

from the quantity of the materials in units whether in pieces, sets or rolls. The name of the

materials is also included as well as the specification of each material, unit prices and the

total price of the materials needed to construct the prototype.

Table 5. Cost of Prototype

TOTAL COST OF MATERIALS 59,462

LABOR COST (35% of the material cost) 20,812

TOTAL EXPENSES 80,274

The table 5 shows the computed amount of resources that the researchers consumed during

the development of the designed project prototype, the amount of 59,462.00 pesos for the

necessary materials needed together with the labor cost which is 30% of the material cost

and having a value of 20,812.00 pesos. It total, to produce the project prototype “Vacuum

Assisted Dehydrator for Oyster Mushrooms”, the researchers consumed 88,010.00 pesos.

Construction Time Frame

The proponents used the Gantt chart to give the estimated time consumed to

develop the design project. This shows the outline of activities done by the researchers and

the time it takes to finish the activities. These estimations were based on factors such as

the complexity of the task, the availability of resources, and the expertise required. By

assigning estimated start and end dates to each activity, the Gantt chart provided a clear

overview of the project timeline, allowing the researchers to plan and allocate their time

effectively.
 27

ACTIVITIES DURATION/ TIME FRAME

NUMBER OF WEEKS

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17

Canvassing and
Purchasing, of all the
Materials Needed.

Construction of Frame.

Construction of
perforated trays

Construction of
Chamber walls and
sealing

Installation of electrical
lining and electronic
devices.

Construction of Vacuum
Chamber door

Installation of Vacuum
Pump, inlet Valve and
Vacuum Pressure Gauge

Installation of Power
Supply Unit and Braker

Installation Door
Rubber Gasket and Lock

Testing and Revisions.

Finishing..

Figure 4. Construction Time Frame

Figure 4 shows the different activities done during the construction of the Vacuum

Dehydrator for Oyster Mushroom and the allotted time for each activity.
 CHAPTER IV

RESULTS AND DISCUSSION

This chapter deals with the presentation of the project. This consists of the project

description, product development, block diagram, resource management, design

calculation, try-outs and revision and presentation, analysis and interpretation data of the

project.

Project Description

The Project Prototype Vacuum Dehydrator for Oyster Mushroom is designed to

reduce the moisture content of fresh oyster mushrooms. For the assembly of the machine,

the frame is made up of 2 by 2 tubular stainless steel square bar, the machine dimensions

are 0.8m long, 0.6m wide and 0.9428m high. The outer cover of the machine is made up

of stainless steel 304. GI foam was used as the insulating material to prevent heat loss

during the drying process.

The machine has 10 perforated stainless steels trays that are 0.8m by 0.5m, it has a

1/3 Hp 4 CFM vacuum pump to reduce the pressure inside the chamber. For the drying

process, the machine utilizes 2 pieces of 700W heating rod with one 120 CFM axial fan

for each heating rod. A vacuum pressure gauge and thermosensor is used to monitor the

pressure and temperature inside the drying chamber.

Physical Description

This segment involves the physical features and dimensions of the said project prototype.
 29

Figure 5. Drafted Model of the Prototype Machine

 30

Figure 5 shows the physical description of the project prototype together with the major

components of the machine. It contains ten (10) trays made up of perforated stainless steel,

two (2) axial fans, two (2) stainless steel heating rod, one (1) rotary vane vacuum pump,

and a control panel. The vacuum chamber was made up of stainless steel sheet 304, GI

insulating foam for heat transfer insulation and polycarbonate glass for the door.

Project Specification

Table 6. Project Description

PHYSICAL DESCRIPTION SPECIFICATION

Machine Color Stainless
No. of Trays 10 trays
Machine’s Length 0.8m
Machine’s Width 0.6m
Machine's Height 0.9428m
Vacuum Pump 1/3 Hp, 4CFM

The table 6 shows the specification and physical characteristics of the components

needed in the process of the machine.

Project Development

Mushrooms have gained popularity in agricultural cultivation, catching the

attention of researchers. In Santa Cruz, Laguna, an organization called Kabuteros plays a

significant role in mushroom cultivation. The researchers had the opportunity to meet

Rhoda Alfonso, an official member of Kabuteros residing in Sitio 5, Brgy. Bagumbayan,

Santa Cruz, Laguna. During their meeting, the researchers inquired about the output
 31

products and the production process of cultivated mushrooms. Dra. Alfonso mentioned that

they employed sun drying for some of their products but encountered issues with this

method. She expressed the need for a dehydrator to address these problems. Inspired by

this encounter, the researchers decided to assist the cultivators in developing a mushroom

drying solution.

Drying mushrooms is a commonly employed method to extend their shelf life. In

addition to traditional drying techniques, mechanical dryers offer a potential alternative.

For drying oyster mushrooms, the researchers developed a mechanical dryer utilizing a

vacuum pump. The dimensions of the dryer were 0.8m x 0.6m x 0.9428m, equipped with

two 180 cfm axial fans, two 700W heating rods, and supported by a 7 cfm, ½ Hp rotary

vane vacuum pump.

The researchers conducted their study in Sitio 5, Brgy. Bagumbayan, Santa Cruz,

Laguna, focusing on testing the drying efficiency, moisture reduction rate, and capacity of

the machine. They collected data and explored various drying temperatures suitable for

oyster mushrooms. The researchers designed a machine that employed forced convection

heating with the assistance of a vacuum pump to dry the oyster mushrooms. By using

different temperatures, the drying process was completed within four hours.

During prototype testing, the researchers encountered challenges, including difficulties in

obtaining pressure readings from the vacuum gauge. To address this issue, they conducted

leak detection, recalculated the required vacuum rating, and used a proper rubber gasket

for the chamber door.

 32

Block Diagram

Figure 6. Dehydrating Process Diagram

Figure 6 shows the flow operation of the Vacuum-Assisted Dehydrator for Oyster

Mushroom. Starting from the placement of the oyster mushroom then setting up the Partial

Vacuum up to setting of temperature, timer and fan.

Objective 1: Determining the parts needed to construct the machine that satisfies the

standard requirements of each component.

Design Calculations

The following were the calculations of the design that helped provide data to the

researchers to attain the desired output of the Bio-Based Pot Maker. The data were

thoroughly calculated and computed in order to attain the right dimension and

specifications of the required materials.

Number of trays and mass of mushroom per tray.

Based on the process of manual sun drying of Trevor’s mushroom farm

Area of Tray used = 𝐿𝑥𝑊 = (1.5𝑓𝑡. )(1𝑓𝑡. ) = 1.5𝑓𝑡 2 = 0.14𝑚2

Number of tray used = 5

Total mass of oyster mushroom for the 5 trays = 0.75kg

𝑀𝑎𝑠𝑠 𝑜𝑓 𝑚𝑢𝑠ℎ𝑟𝑜𝑜𝑚 0.75𝑘𝑔 0.15𝑘𝑔

Average Mass of Mushroom per tray = = =
𝑛𝑢𝑚𝑏𝑒𝑟 𝑜𝑓 𝑡𝑟𝑎𝑦𝑠 5 𝑡𝑟𝑎𝑦

Mass of mushroom per tray

Average mass of mushroom per unit area= Area of Tray
 33

0.15𝑘𝑔/𝑡𝑟𝑎𝑦
Average mass of mushroom per unit area = = 𝟏. 𝟎𝟕𝒌𝒈/𝒎𝟐
0.14𝑚2 /𝑡𝑟𝑎𝑦

The Mass of Oyster Mushroom that the Machine can handle is to be 3kg.

Solving for the number of trays

total height − (area for fan and coil + clearance from frame)
=
tray clearance

0.95m − (0.3m + 0.10)

=
0.055m

= 𝟏𝟎 𝐭𝐫𝐚𝐲𝐬
Solving for the mass of mushroom per tray

𝑀 = 𝐴𝑟𝑒𝑎 𝑜𝑓 𝑡𝑟𝑎𝑦 (𝐴𝑣𝑒𝑟𝑎𝑔𝑒 𝑚𝑎𝑠𝑠 𝑜𝑓 𝑚𝑢𝑠ℎ𝑟𝑜𝑜𝑚 𝑝𝑒𝑟 𝑢𝑛𝑖𝑡 𝑎𝑟𝑒𝑎)

3𝑘𝑔
𝑀=
10 𝑡𝑟𝑎𝑦𝑠
𝟎. 𝟑𝒌𝒈
𝑀=
𝒕𝒓𝒂𝒚
Therefore, the total mass of mushroom for each tray is 300 grams
Solving for the Area of tray;

𝑀𝑎𝑠𝑠 𝑜𝑓 𝑚𝑢𝑠ℎ𝑟𝑜𝑜𝑚 𝑓𝑜𝑟 𝑒𝑎𝑐ℎ 𝑡𝑟𝑎𝑦 0.3𝑘𝑔/𝑡𝑟𝑎𝑦

A= =
𝐴𝑣𝑒𝑟𝑎𝑔𝑒 𝑀𝑎𝑠𝑠 𝑜𝑓 𝑚𝑢𝑠ℎ𝑟𝑜𝑜𝑚 𝑝𝑒𝑟 𝑎𝑟𝑒𝑎 (𝑚 ) 1.07𝑘𝑔/𝑚2
2

A = 0.28 m2
Thus, the area of each tray to be use is 0.28m2
Solving for the total mass of mushroom that the machine can handle

Mt = M × Number of trays

Mt = 0.3kg/tray × 10 trays
 34

Mt = 3 kg
Therefore, 10 trays are used in order to meet the 3 kg capacity of the machine.
Solving for the capacity of pump

V = LWH
Where,
V = Volume of vacuum chamber
L = length of vacuum chamber
W = Width of vacuum chamber
H = Height of vacuum chamber

V = 0.8m(0.6m)(0.95m) = 0.456m3 = 16ft 3

Therefore, the total volume of the Vacuum Chamber was 0.456m3 or 16 𝐟𝐭 𝟑

The evacuation time allotted to achieve a vacuum pressure of 20 kPa is 1 min

V Pabs1
capacity of pump = ( )ln ( )
t Pabs2

Where
V = volume of vacuum chamber
t = time
Pabs1 = initial absolute pressure of the vacuum chamber = 101.325 kPaa
Pabs2 = final absolute pressure of the vacuum chamber = 81.325 kPaa

16ft 3 101.325 kPaa

capacity of pump = ( )ln ( )
1 min. 81.325 kPaa
ft 3
capacity of pump = 3.518 ; approximately 𝟒 𝐂𝐅𝐌
min

for the Pump Power

P = ρgQH
P = Pump Power
ρ = density of air
Q = Volume flow rate = 4 CFM = 0.002 m3 /s
 35

H = Pressure head = ΔP/(ρg) = (40kPa)/(ρg)

P = ρgQ( ΔP/(ρg)) = Q(ΔP) = 0.002m3 /s (20kPa)
P = 0.08 kW = 0.11 Hp
Therefore, use 1/3 Hp with 4CFM flowrate rotary vane vacuum pump in order to

achieve a vacuum pressure of 20kPa in 1 minute.

Solving for the Capacity of fan

From the book of heat and mass transfer; The Properties of air @ -20kpa and 60°C

Pr = 0.718
ρ = 0.95kg/m3
μ = 1.849 ∗ 10−5 W/m − K
k = 0.026 W/m − K
cp = 1.003 kJ/kg − K

using standard diameter of axial fan;

D = 150 mm = 0.15 m
using standard diameter of straight heating element
d = L = 1 cm = 0.01 m

Solving for the Reynolds number,

π
ρDV ρDAQ ( )(0.15)2 Q
4
Re = μ
= μ
= (0.95 ∗ 0.15 ∗ 1.849∗10−5
) = 136.2Q

Solving for the convective heat transfer coefficient of air using Nusselt’s formula for

forced convection.

hc L
= 0.664(R e )1/2 (Pr )1/3
k
 36

hc (0.01)
= 0.664(136.2Q)1/2 (0.718)1/3
0.026

hc = 18.04 Q1/2 kW/m2 K

Solving for the rating of the axial fan

Q c = hc AΔT = mcp ΔT = ρQcp ΔT

Q c = Convective heat transfer

hc = convective heat coefficient = 18.40 Q1/2 kW/m2 K

A = area of heating coil = (0.02m2 )

ΔT = change in temperature = 60°C − 27°C = 33°𝐶

m = mass flow rate of air

1.003kJ
cp = specific heat of air at constant pressure =
kg − K
ρ = density of air = 0.95kg/m3

Q = Volume flow rate of air

Q c = hc AΔT = mcp ΔT = ρQcp ΔT

hc AΔT = ρQcp ΔT
1
18.04Q2 kW 2 )(33°C) 3
1.003kJ
(0.02m = 0.95kg/m (Q)( )(33°C)
m2 K kg − K
m3
Q = 0.112
s
0.112m3 60s 3.28ft. 3
Q= ( )( )
s min m

Q = 237.14CFM
 37

Therefore, use two 120 CFM Axial Fan for the circulation of hot air.

Solving for the rating of heating element

Q H = ma (hf − hi )
Solving for mass flow rate of air

ma = ρQ = 0.95kg/m3 (120CFM)(1min./60s)(1m3 /3.283 ft 3 ) = 0.054m/s

Solving for properties from Initial and Final

According (pagasa2023). (May 30, 2023), the annual mean temperature is 27.3 °C average,

based on the average of all weather stations in the Philippines. The average monthly

relative humidity varies between 71% in March and 85% in September.

Therefore, properties at initial condition:

Ti = 27.3 °C

RHi = 71%

Pabs = 101.325kPaa

By using Psychrometric Calculator v 3.1 application developed by Ketan Chauhan,

properties of air at initial condition are:

hi=80.512Kj/kg

Properties at final condition:

Tf = 60 °C Based on the highest temperature range.

RHf = 30% using Hygrometer

 38

Pabs = 81.325kPaa

By using Psychrometric Calculator v 3.1 application developed by Ketan Chauhan,

properties of air at final condition are:

hf = 93.25 Kj/kg

Q H = ma (hf − hi )
Q H = 0.054m/s(93.25 Kj/kg − 80.512Kj/kg)
Q H = 687W
Therefore, the rating of heating element to be used is 700W or 0.7kW

For the heat transferred through the wall

Figure 7. Insulating Material of Proposed System

Figure 7 shows the schematic diagram of the insulating system of the drying chamber that

is composed of Stainless Steel Sheet and GI insulating foam.

 39

Solving for the heat transferred through the wall

Q ( Ti − To )
=
A 1 1
+ R1 + R 2 + R 3 +
ho hi
Q
= heat Transfer per unit area (m2 )
A
L
R = Thermal resistance =
k
k = Thermal conductivity
L = Thickness
Convective Heat Transfer Coefficient of air for forced convection (engineersedge)
h = 10 − 100 W/m2 K
Convective Heat Transfer Coefficient of air for free convection (engineersedge)
h = 5 − 37 W/m2 K
To = 43.4°C (Based on thermal scanner)
ho = 11.98W/m^2K
Ti = 60°C (Maximum Temperature Range)
100W
hi =
m2 K
k Stainless 304 = 16.2W/mK
0.02W
k GIfoam =
mK
L1 = L3 = 0.8mm
L2 = 15mm = 0.015m

Q ( 60 − 43.4)
=
A 1 + 0.0008 + 0.015 + 0.0008 + 1
5 16.2 0.02 16.2 10
Q
= 15.81W/m2
A
 40

Therefore, the heat transferred through per unit area of the wall is 𝟏𝟓. 𝟖𝟏𝐖/𝐦𝟐

Objective 2: To Determine the Machine Performance in terms of Moisture Reduction

Rate, Drying Efficiency, and Quality of the Dehydrated Mushrooms.

Try-outs and Revisions

The try-out and revision phase of the project study involved making changes to the

prototype if any modifications could be made. The try-out and revision are also used to

collect data/information about the machine's operation and production, as well as how to

arrive at the product in an efficient and effective manner.

For Manual Drying Method Determining the Drying Efficiency and Moisture

Reduction Rate

Table 7. Drying Efficiency and Moisture Reduction Rate Manual Drying Method

WEIGHT TIME WEIGHT DRYING MOISTURE REDUCTION RATE

INPUT (G) (HR) OUTPUT (G) EFFICIENCY (%) (G MOISTURE/HR)

1000 24 374 69.56 21.92

The table 7 indicates the results that are gathered using the manual drying method.

In a 1 kg weight input the total time was 24 hrs collected from 8 hrs per day for 3 days.

After the drying process the total weight output was 374 g and with that data gathered the

drying efficiency was 69.56% and the moisture reduction rate was 21.92 grams of moisture

per hour.

Test 1: Determining the Moisture Reduction Rate and Drying Efficiency.

 41

Table 8. Drying Efficiency and Moisture Reduction Rate

TRIAL TEMPERATURE DRYING WEIGHT TIME WEIGHT DRYING MOISTURE REMARKS

(°𝑪) METHOD INPUT (HRS) OUTPUT EFFICIENCY REDUCTION RATE >70%

(G) (G) (%) (G MOISTURE/HR) (EFFCIENT)

1 50 Convective 3000 4 1184.52 67.24 453.87 Not efficient

2 50 Vacuum 3000 4 1026.03 73.11 439.49 Efficient
3 55 Convective 3000 4 1012 73.63 497 Efficient
4 55 Vacuum 3000 4 835.14 80.18 541.215 Efficient
5 60 Convective 3000 4 805.9 81.26 548.52 Efficient
6 60 Vacuum 3000 4 624 88 594 Efficient

The table 8 shows data on the drying of fresh oyster mushrooms using a prototype

machine. Six trials were conducted with different drying temperatures and pressures. The

drying efficiency, moisture reduction rate, and output weight were recorded for each trial.

Trial 1 at 50°C and 101.325kPaa had a drying efficiency of 67.24%, moisture reduction

rate of 453.87 g moisture/hr and was deemed not efficient. Trial 2 at 50°C and 81.325kPaa

had a drying efficiency of 73.11%, moisture reduction rate of 439.49 g moisture/hr and was

efficient. Trial 3 at 55°C and 101.325kPaa had a drying efficiency of 73.63%, moisture

reduction rate of 497 g moisture/hr and was efficient. Trial 4 at 55°C and 81.325kPaa had

a drying efficiency of 80.18%, moisture reduction rate of 541.215 g moisture/hr and was

efficient. Trial 5 at 60°C and 101.325kPaa had a drying efficiency of 81.26%, moisture

reduction rate of 548.52 g moisture/hr and was efficient. Trial 6 at 60°C and 101.325kPaa

had a efficient drying efficiency of 88% and moisture reduction rate of 594 g moisture/hr.

These results demonstrated the effectiveness of the prototype machine in drying oyster

mushrooms at various temperature and pressure settings.

 42

Determine the Quality of Dehydrated Oyster Mushroom in terms of Appearance.

Table 9. Assessment of the Quality of Dehydrated Oyster Mushroom in terms of
Appearance 300 g per input

TRIALS DESIRED OUTPUT ACTUAL OUTPUT REMARKS VERBAL

OF END USER INTERPRETATION

-At 50 degC
Slight
1 Discoloration, Not
rubbery texture Acceptable

- At 50 degC
Retained its
2 natural color,
slightly crispy Acceptable
texture

- At 55 degC
3 More
discoloration, Acceptable
slightly crispy
texture
- Crispy in texture,
4 and light brown to - At 55 degC
Slight loss of
Acceptable
pale brown shade
natural color,
crispy texture

- At 60 degC Not
Brownish color
5 Acceptable
and crispy
texture

- At 60 degC
More
discoloration in Not
the mushroom Acceptable
6
and brittle
texture
 43

The Table 9 shows the Quality of Dehydrated Mushroom in terms of appearance.

The mushroom that had been dehydrated using pure convective at 50 degC has a remark

of “slight discoloration, and rubbery texture” had a verbal interpretation of “Not

Acceptable”. In Vacuum-assisted at 50 degC the dehydrated mushrooms “retained its

natural color and slightly crispy texture” while having a verbal interpretation of

“Acceptable”. Using Pure convective at 55 degC, mushrooms had “more discoloration and

slightly crispy texture” ending with a verbal interpretation of “Acceptable” while Vacuum-

Assisted at 55 degC had “slight loss of natural color and crispy texture” and had a verbal

interpretation of “Acceptable”. Lastly, results in pure convective at 60 degC obtained

“brownish color and crispy texture” and had a verbal interpretation of “Not Acceptable”

while results using vacuum-assisted method at 60 degC had a result of “more discoloration

in the mushroom and a brittle texture” having a verbal interpretation of “Not Acceptable”.

Objective 3: To Evaluate the Vacuum-Assisted Dehydrator for Oyster Mushroom in

Term of (a.) Ease of Use of the Machine, (b.) Safety of the Machine.

Presentation, Analysis, and Interpretation of Data

In this section, the researchers provide an analysis of the data obtained from a

questionnaire completed by a group of 5 respondents. The sample population consisted of

individuals across various age groups, ranging from 27 to 50 years old. It is worth noting

that the researchers ensured a reasonably balanced representation within the sample, with

60% of the respondents being male and 40% being female. The respondents selected for

this study were specifically chosen from a pool of individuals closely associated with

Trevor's mushroom farm. This group included the farm's owners, their relatives, as well as

personnel involved in the cultivation and production of mushrooms.

 44

Table 10. Summary of Performance of the Vacuum-Assisted Dehydrator for Oyster

Mushroom in terms of Ease of Use of the machine

SUMMARY AVERAGE SD MEAN VERBAL

RATING INTERPRETATION

1. The machine 4.00 0.63 Agree Acceptable

is simple and
easy to understand.

2. The machine is 3.8 0.75 Agree Acceptable

properly labeled.

3. The machine provides 4.4 0.49 Strongly Agree Highly Acceptable

a stable method of
Dehydrating mushrooms.

Weighted Mean: 4.07 Agree Acceptable

The table 10 shows the summary on the performance of the prototype of the

machine from the clientele’s perspective. In terms of usability, three criteria were assessed.

Criteria 1 achieved a mean score of 4.00, with a standard deviation of 0.63. The mean rating

for this criterion was "Agree," indicating that the clientele generally found the machine to

be satisfactory. The verbal interpretation assigned to this criterion was "Acceptable."

Criteria 2 obtained a slightly lower mean score of 3.8, with a standard deviation of 0.75.

Despite the slightly lower score, the mean rating remained "Agree," indicating a generally

positive perception of the machine's usability. The verbal interpretation for this criterion

was also "Acceptable." Moving on to Criteria 3, it achieved a higher mean score of 4.4,

indicating a stronger level of agreement among the clientele. The mean rating for this

criterion was "Strongly Agree," suggesting that the machine was highly acceptable in terms

of usability. For the ease of operation of the machine, an average mean score of 4.07 was
 45

obtained. The remark assigned to this score was "Agree," indicating that the clientele found

the machine relatively easy to operate.

Table 11. Summary of Performance of the Vacuum-Assisted Dehydrator for Oyster

Mushroom in terms of Safety of the machine

SUMMARY AVERAGE SD MEAN VERBAL

RATING INTERPRETATION

1. The wirings of the 3.8 0.4 Agree Acceptable

machine was properly
placed

2. The machine provides 4.4 0.8 Strongly Agree Highly Acceptable

sufficient insulation to
guarantee that
the surface of the
the machine was
not hot.

3. The machine provides 3.4 0.49 Agree Acceptable

safety warnings

Weighted Mean: 3.87 Agree Acceptable

The table 11 shows the summary and interpretation of data gathered based on the

performance of the machine prototype based on the clientele’s perspective. A set of criteria

was utilized in order to asses the Safety of the machine, Criteria 1 has obtained a mean of

3.8, standard deviation of 0.4 and Mean rating of “Agree” and a Verbal Interpretation of

“Acceptable”. For criteria 2, the mean obtained was 4.4, standard deviation of 0.8 and

Mean rating of “Strongly Agree” and a Verbal Interpretation of “Highly Acceptable”. The

criteria 3 obtained a mean of 3.4, standard deviation of 0.49 and Mean rating of “Agree”

and a Verbal Interpretation of “Acceptable”. Criteria for the Safety of the machine obtained
 46

an average mean of 3.87 Mean rating of “Agree” and a Verbal Interpretation of

“Acceptable”.

Objective 4: To determine the Return of Investment of the Machine

Solving for the Break-Even Point

Solving for the Break-Even Point,

Income = Expenses

Income = Selling price per unit x number of output products

Income per Day= Amount per Piece x number of Pieces

Table 12. Income of Trevor’s mushroom farm

USING SUNDRYING METHOD USING VACUUM ASSISTED

DEHYDRATOR

Output Product per day 12 packs Chicharon 36 packs Chicharon

Selling Prize per pack PHP 40 PHP 40

Income per Day PHP 480 PHP 1140

The Table 12 shows a comparison of the daily income generated by Trevor's

mushroom farm based on the production of oyster mushrooms using two different methods:

sun drying and a vacuum-assisted dehydrator.

Income per Day = 40 pesos/ pack x 36 packs = 1440 pesos per day

Therefore, the income of Trevor’s mushroom farm for a day is 1140 pesos
 47

Expenses = Material Cost per unit + Energy Cost + Labor Cost + Project Cost

Table 13. Expenses of Trevor’s mushroom farm

AMOUNT PER UNIT QUANTITY UNIT TOTAL NUMBER OF AMOUNT

AMOUNT (PHP) PACKS MADE PHP/PACK

Mushroom cost 100 pesos/kg 6 Kg 600 36 17

Miscellaneous cost 100 pesos/day 1 set 100 36 2.78

Energy cost 8.01Pesos/0.7Kw-Hr 8 Hrs 64.08 36 1.78

Labor Cost 360pesos/person 1 Person 360 36 10

Table 13 provides a detailed breakdown of the expenses incurred during the

production process at Trevor's mushroom farm. The expenses are categorized into three

main components: material cost, energy cost, and labor cost.

Expenses = 17 + 2.78 + 1.78 + 10 = 31.56 pesos/pack

Income = Expenses

Project Cost = 80,274

Income = Project Cost + Material Cost + Energy Cost + Labor Cost

let x be the number of packs to be sold to break even

40x = 80,274 + 17x + 2.78x + 1.78x + 10x

x = 9512 packs

Therefore, 9512 packs of mushroom chicharon should be sold in order for the machine to

reach breakeven point.

 48

Annual Production = 36 pcs/day x 283 days = 10188 packsS

The break-even analysis conducted to produce mushroom chicharon reveals that an

annual production of 9,512 units is required to reach the break-even point. However, the

annual production of the Vacuum-Assisted Dehydrator for Oyster Mushroom at Trevor's

mushroom farm surpasses this threshold, with a total of 10,188 units being produced. This

indicates that the project can break even.

 CHAPTER V

SUMMARY, CONCLUSION, AND RECOMMENDATION

This chapter deals with the outcome of the researcher’s project study, the

conclusions and recommendations made after a thorough study.

Summary

The main objective of this study is to determine the parts needed to construct the

machine that would satisfy the standard requirements of each component. To determine the

performance of the machine in terms of Moisture Reduction Rate, Drying Efficiency, and

Capacity. To evaluate the Vacuum-assisted Dehydrator for oyster mushroom in terms of

quality of dehydrated mushroom and usability of the machine from the clientele’s

perspective and lastly, to determine the return of investment for the machine.

Developing the project study “Vacuum-assisted Dehydrator for Oyster Mushroom”

gave the researchers a good opportunity to establish functional ideas and to apply their

ability and knowledge while helping a community of mushroom cultivators. The main idea

of this project was to design and fabricate a simple and functional oyster dehydrator

machine that is suitable for Trevor’s Mushroom Farm in Sitio 5 Brgy. Bagumbayan Santa

Cruz, Laguna. The design project has a capacity to dry three (3) kilos of oyster mushroom

for four (4) hours of operation.

The prototype has the major components: Heating rod, Perforated Stainless Steel

Tray, Axial fan, Control Panel and Mensuration Devices, and Rotary Vane Vacuum Pump.

The researchers observed that the machine is efficient and effective as they met the

acceptable results to consider the output safe for operation and profitable. The researchers
 50

also figured out the objectives and useful benefits of the prototype for the beneficiaries in

terms of increase in profit and ease of operation and production

The researchers conducted testing and trials based on the existing process of the

cultivator which is to dehydrate the oyster mushroom. They measured the Moisture

Reduction Rate, Drying Efficiency, and Capacity of the machine using these incorporated

methods of both the machine and the process of the cultivator.

Findings

Based on the data gathered during the development of the study, several trials and testing

of the prototype, the following are the findings.

1. The main components used are the Rotary Vacuum Pump, the Dryer, and the

Vacuum Chamber. The pump has a 1/3 Hp 4 CFM vacuum pump to reduce the

pressure inside the chamber. For the drying process, the machine utilizes 2 pieces

of 700W heating rod with one 120 CFM axial fan for each heating rod. For the

Vacuum chamber, the frame is made up of 2 by 2 tubular stainless steel square bars,

the machine dimensions are 0.8m long, 0.6m wide and 0.9428m high. The outer

cover of the machine is made up of stainless steel 304. GI foam was used as the

insulating material to prevent heat loss during the drying process. Lastly, the

machine has 10 perforated stainless steel trays that are 0.6096m by 0.4572m in size.

2. The performance of the prototype was determined by:

2.1 The Moisture reduction rate was determined by measuring the total

moisture reduced over the time using the method of pure convective and

vacuum-assisted drying through weight analysis. Three (3) different

 51

temperatures were used: 50 °C, 55 °C, and 60 °C. The moisture reduction

measured for pure convection at 50 °C was 453.87 g moisture per hour. The

listed moisture reduction for pure convective at 55 °C was 497 g of moisture

per hour. The reported value of pure convective at 60 °C was 548.52 g

moisture per hour. The reported figure for the vacuum-assisted results was

493.49 g of moisture per hour at 50 °C, followed by 541.215 g at 55 °C and

594 g at 60 °C.

2.2 The drying efficiency was determined by the difference of weight input

and output over time employing vacuum-assisted drying and the pure

convective approach by weight analysis. At 50 °C, the drying efficiency for

pure convection was 67.24%, followed by values of 73.63% at 55 °C and

81.26% at 60 °C. In the case of vacuum assistance, the drying efficiency

reported at 50 °C was 73.11%, followed by values of 80.18% drying

efficiency at 50 °C and 88% drying efficiency at 60 °C.

2.3 Table 9 summarizes the quality of dehydrated mushrooms based on

appearance. Pure convective drying at 50°C: The mushrooms displayed

slight discoloration and a rubbery texture, resulting in a verbal interpretation

of "Fair". Vacuum-assisted drying at 50°C: The dehydrated mushrooms

maintained their natural color and had a slightly crispy texture, leading to a

verbal interpretation of "Acceptable". Pure convective drying at 55°C: The

mushrooms exhibited more discoloration and a slightly crispy texture,

resulting in a verbal interpretation of "Acceptable". Vacuum-assisted drying

at 55°C: The mushrooms showed a slight loss of natural color and a crispy
 52

texture, receiving a verbal interpretation of "Highly-Accepted". Pure

convective drying at 60°C: The mushrooms had a brownish color and a

crispy texture, resulting in a verbal interpretation of "Fair". Vacuum-

assisted drying at 60°C: The mushrooms displayed more discoloration and

a brittle texture, receiving a verbal interpretation of "Fair".

3. The machine was evaluated in terms of quality of the dehydrated mushroom, and

the usability of the prototype from the clientele’s perspective using a 5-Point Likert

Scale.

3.1 In terms of ease of use of the machine, the average mean obtained

is 4.07 with mean rating of “Agree” with a Standard Deviation of 0.49-0.75,

and a verbal interpretation of “Acceptable”.

3.2 In terms of the safety of the machine, the average mean obtained is

3.87 with mean rating of “Agree” with a Standard Deviation of 0.4-0.8, and

a verbal interpretation of “Acceptable”.

4. Using the break-even point analysis, it was computed that the farm needed to

produce 10188 units of mushroom chicharon to break-even.

Conclusions

With the result of the project, the following conclusions were therefore

concluded:

1. It is successful to design, develop, and construct a prototype of Vacuum-assisted

Dehydrator for Oyster Mushroom to achieve the desired function and output by
 53

using and designing machine components such as vacuum pump used to reduce the

pressure inside the vacuum, the heating rod is used for drying with an axial fan to

circulate the heated air. Perforated Stainless Steel Tray for holding oyster

mushrooms. Lastly, the vacuum chamber for holding the pressure. The machine

performs in good condition based on our output design and specifications.

2. The performance of the prototype was concluded as:

2.1 Using the methods of pure convective and vacuum-assisted drying

to determine the Moisture reduction rate, the method of vacuum-assisted

drying at 60 °C gave the highest moisture reduction rate per hour.

2.2 The drying efficiency was concluded by determining by the

difference of weight input and output over time employing vacuum-assisted

drying and the pure convective approach by weight analysis. The highest

drying efficiency obtained was at 60 °C utilizing the vacuum-assisted

method.

2.3 The quality of dehydrated mushrooms in terms of appearance was

concluded by color and texture from the preference of the end user. The

results at Vacuum-Assisted at 55 °C has appeared to be slightly loss of

natural color and crispy texture.

3. The acceptability of the machine in the clientele’s perspective was

concluded as:
 54

3.1 The ease of use of the machine results stating that the respondents

agreed to the acceptable work of the machine, therefore, the Vacuum-

assisted dehydrator for Oyster mushroom was acceptable.

3.2 For the safety of the machine, the average mean obtained has a

verbal interpretation of acceptable which means safe to use by the farm.

4. The number of packs of mushroom chicharon to be produced to break-even

is 9,512 packs and the annual production of the Vacuum-Assisted Dehydrator for

Oyster Mushroom is 10,188 packs, it proves that the project can break-even.

Recommendations

Below are the recommendations proposed by the researchers and the

cultivator based on the results of the conducted testing on the prototype.

1. It is recommended to use a polycarbonate sheet for the vacuum chamber to

avoid leaks.

2. Vacuum-assisted drying different kinds of mushrooms.

3. Drying at a higher pressure chamber.

4. Use another method and combination of heat transfer suited for vacuum.

5. Addition of wheel for easy transport of the machine.

6. Maximizing the capacity of the vacuum chamber.

 55

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https://www.fluidpowerworld.com/what-are-gauges/
 57

SINGH et al. (2016), Nutritional and post-harvest quality preservation of mushroom.

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gauge
 58

APPENDICES

Appendix A

Heat and Mass Transfer Table for the Properties of air

 59

Appendix B

A. The Prototype

This section contains the physical appearance of the prototype of the

research entitled Vacuum-Assisted Dehydrator for Oyster Mushroom.

CAD VISUAL OF THE PROTOTYPE

 60

PROTOTYPE

DRYING CHAMBER
 61

CONTROL PANEL AND

WIRINGS

PERFORATED

STAINLESS STEEL TRAY

 62

B. Construction of the Prototype

C. Testing of the Prototype

 63

APPENDIX C

Tools and Equipment

Tape Measure Cutters and Pliers

Angle Grinder Electric Drill

Welding Machine
 64

APPENDIX D

A. Operation Manual (For Vacuum Assisted Dehydrator for Oyster Mushroom)

1. Prepare 300 grams of fresh oyster for each tray

2. Put the Trays to the Vacuum chamber

3. Turn on the Main Switch

4. Turn on the Rotary Vane Vacuum Pump for a period of one (1) minute

5. Turn off the Vacuum Pump and the globe Valve

6. Set the timer and temperature

7. Wait for at least four (4) hours of drying

8. After the Drying process, turn off the main switch

9. Open the Relief valve until the pressure inside the chamber became

neutral

10. Open the chamber and take out the dehydrated mushroom.
 65

APPENDIX E

Evaluation Form
CURRICULUM VITAE
 Irish Angelica C. Lapitan
Objective: To be able to search a right position for me to
grow my experiences and knowledge
Education:
Bachelor of Science in Mechanical Engineering
Full Name: Irish Angelica Laguna State Polytechnic University - Sta. Cruz Campus
Cabangon Lapitan 2019-Present

Age: 21 years old Senior High School

San Antonio de Padua College
Gender: Female
2017-2019
Birthday: June 12, 2001
Junior High School
Place of Birth: SPC Little People’s School Incorporated

Medical Center San Pablo, 2013-2017

Elementary
Laguna
Little People’s School Incorporated
Height: 5’3”
2007-2013
Weight: 55 kg

Citizenship: Filipino Civil Achievements:

Status: Single Journalist of the Year in 2017

Recognition for being member of Honor Society 2018
Religion: Roman Catholic
With Honors Senior High School 2018-2019
Language Proficiency:

English and Tagalog

Affiliation
Member of Mechanical Engineering Society LSPU Sta.
Cruz
Vision Editorial Board 2012-2013
Vision Editorial Board 2015-2016
Vision Editorial Board 2016-2017
 Ronel M. Comendador
Objective: To enhance my skills and abilities that I can use
in future to reach success.
Education:
Bachelor of Science in Mechanical Engineering
Full Name: Ronel Laguna State Polytechnic University - Sta. Cruz Campus
Montealegre Comendador 2019-Present

Age: 22 years old Senior High School

Lowland Integrated National High School
Gender: Male
2017-2019
Birthday: February 20,
Junior High School
2001 Lowland Integrated National High School

Place of Birth: Brgy. 2013-2017

Elementary
Maravilla Nagcarlan,
Manaol Elementary School
Laguna
2007-2013
Height: 5’3”

Weight: 55 kg Achievements:

Citizenship: Filipino Civil DOST Scholar

NCII (Computer Hardware Servicing)
Status: Single
With Honors Senior High School (2018-2019)
Religion: Roman Catholic

Language Proficiency:
Affiliation
English and Tagalog Member of Mechanical Engineering Society LSPU Sta.
Cruz
DOST CALABARZON Scholars
Member of KAPARIZ (Kabataang Pangarap ni Rizal) Ana-
Kalang Chapter
 Leinard O. Lucido
Objective: To be able to learn new skills and abilities that
can improve my personal skills.
Education:
Bachelor of Science in Mechanical Engineering
Full Name: Leinard Osuna Laguna State Polytechnic University - Sta. Cruz Campus
Lucido 2019-Present

Age: 22 years old Senior High School

Laguna State Polytechnic University - Sta. Cruz Campus
Gender: Male
2017-2019
Birthday: August 19, 2000
Junior High School
Place of Birth: Nagcarlan, Plaridel Integrated National High School

Laguna 2013-2017
Elementary
Height: 5’5”
San Francisco Elementary School
Weight: 60 kg
2007-2013
Citizenship: Filipino Civil

Status: Single Achievements:

Religion: Born Again 4th Year Representative of Mechanical Engineering Society

Iskolar ng Laguna
Language Proficiency:

English and Tagalog

Affiliation
Member of Mechanical Engineering Society LSPU Sta.
Cruz
Member of KAPARIZ (Kabataang Pangarap ni Rizal) Ana-
Kalang Chapter