Authors :
Kirk Nicolas E. Joaquin; Matthew R. Mendoza; Miguel A. Perez; Shane Nichole M. Poblete; Renz Martin V. Rebogio; Eugenio T. Peñalosa
Volume/Issue :
Volume 11 - 2026, Issue 4 - April
Google Scholar :
https://tinyurl.com/4kwsskpm
Scribd :
https://tinyurl.com/3m4wprmv
DOI :
https://doi.org/10.38124/ijisrt/26apr571
Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.
Abstract :
In response to the growing demand for efficient local food preservation technologies, an automatic thermalcontrolled drying machine integrated with an Uninterruptible Power Supply (UPS) was developed to improve the
production quality of commercial dried carrot snacks in Cavite City. This study focuses on the development of a prototype
that automates flavor application, regulates drying temperature, stabilizes moisture removal, and sustains operation
during power interruptions. Utilizing a qualitative development research design, the study involved iterative prototyping,
observational assessments, and expert evaluation to refine the machine’s features and determine its practical applicability
in small-scale food processing. A qualitative development research design to develop and assess a thermal-controlled
drying system for the nutrient preservation of carrot snack chips. . The effectiveness of the system will be assessed using
observational data as well as semi-structured interviews with a few specific users which are vegetable sellers and
consumers in Cavite City, Cavite. Initial data was collected through interviews conducted by the researchers in Cavite
City where vegetable vendors and consumers routinely buy and/or sell fresh carrots. In order to assess current issues in
postharvest carrot handling, a preliminary interview took place with 28 respondents, consisting of vendors/consumers in
Cavite City. The findings revealed that the prototype effectively minimized spoilage, with an average rate of 7.1%, and
maintained moisture content at 13.6%, which is within the acceptable standard (≤15%). The drying process preserved
such as color, texture, flavor, and aroma, indicating good nutrient retention. Additionally, the integrated UPS ensured
continuous and stable operation during power interruptions, improving overall efficiency and reliability. These results
confirm that the prototype enhances shelf life, reduces losses, and demonstrates strong potential for practical and
commercial application. In response to the increasing demand for efficient agricultural processing technologies in the
Philippines, several challenges continue to affect the quality, consistency, and shelf life of dried food products such as baby
carrot snacks. Findings from this research indicate that incorporating temperature control with uninterruptible power
sources increases drying reliability, particularly in regions with fluctuating power. Automating various aspects of the
production process supports improved efficiency and decreased reliance on human input, improving the consistency of
produced goods.
Keywords :
Drying Machine, Moisture Reduction, UPS Integration, Thermal Control, Conveyor System, Flavoring Automation, Carrot Snack Prototype.
References :
- Srivastava, P. K., & Sit, N. (2024). A review on fruit and vegetable processing using traditional and novel methods. Future Postharvest and Food, 2(1), 4–26. https://doi.org/10.1002/fpf2.12046
- Cavite Provincial Government (2020). Comprehensive Economic Profile of Cavite (2020 Data). https://cavite.gov.ph/home/wp-content/uploads/2020/01/cep2018-C4.pdf
- Ding, H., & Liu, M. (2024). From root to seed: unearthing the potential of carrot processing and comprehensive utilization. Food Science & Nutrition, 12(11), 8762–8778. https://doi.org/10.1002/fsn3.4542
- Chen, J., Venkitasamy, C., Shen, Q., McHugh, T. H., Zhang, R., & Pan, Z. (2020). Development of healthy crispy carrot snacks using sequential infrared blanching and hot air drying method. LWT, 97, 469–475. https://doi.org/10.1016/j.lwt.2018.07.026
- De Mendonça, K. S., Corrêa, J. L. G., De Jesus Junqueira, J. R., De Carvalho, E. E. N., Silveira, P. G., & Uemura, J. H. S. (2023). Peruvian carrot chips obtained by microwave and microwave-vacuum drying. LWT, 187, 115346. https://doi.org/10.1016/j.lwt.2023.115346
- 360iResearch. (2025). Carrot Processing Market Size & Share 2025-2030. https://www.360iresearch.com/library/intelligence/carrot-processing
- Motegaonkar, S., Shankar, A., Tazeen, H., Gunjal, M., & Payyanad, S. (2024b). A comprehensive review on carrot ( Daucus carota L.): the effect of different drying methods on nutritional properties and its processing as value-added foods. Sustainable Food Technology, 2(3), 667–688. https://doi.org/10.1039/d3fb00162h
In response to the growing demand for efficient local food preservation technologies, an automatic thermalcontrolled drying machine integrated with an Uninterruptible Power Supply (UPS) was developed to improve the
production quality of commercial dried carrot snacks in Cavite City. This study focuses on the development of a prototype
that automates flavor application, regulates drying temperature, stabilizes moisture removal, and sustains operation
during power interruptions. Utilizing a qualitative development research design, the study involved iterative prototyping,
observational assessments, and expert evaluation to refine the machine’s features and determine its practical applicability
in small-scale food processing. A qualitative development research design to develop and assess a thermal-controlled
drying system for the nutrient preservation of carrot snack chips. . The effectiveness of the system will be assessed using
observational data as well as semi-structured interviews with a few specific users which are vegetable sellers and
consumers in Cavite City, Cavite. Initial data was collected through interviews conducted by the researchers in Cavite
City where vegetable vendors and consumers routinely buy and/or sell fresh carrots. In order to assess current issues in
postharvest carrot handling, a preliminary interview took place with 28 respondents, consisting of vendors/consumers in
Cavite City. The findings revealed that the prototype effectively minimized spoilage, with an average rate of 7.1%, and
maintained moisture content at 13.6%, which is within the acceptable standard (≤15%). The drying process preserved
such as color, texture, flavor, and aroma, indicating good nutrient retention. Additionally, the integrated UPS ensured
continuous and stable operation during power interruptions, improving overall efficiency and reliability. These results
confirm that the prototype enhances shelf life, reduces losses, and demonstrates strong potential for practical and
commercial application. In response to the increasing demand for efficient agricultural processing technologies in the
Philippines, several challenges continue to affect the quality, consistency, and shelf life of dried food products such as baby
carrot snacks. Findings from this research indicate that incorporating temperature control with uninterruptible power
sources increases drying reliability, particularly in regions with fluctuating power. Automating various aspects of the
production process supports improved efficiency and decreased reliance on human input, improving the consistency of
produced goods.
Keywords :
Drying Machine, Moisture Reduction, UPS Integration, Thermal Control, Conveyor System, Flavoring Automation, Carrot Snack Prototype.
