Social technology for food processing: evaluation, design and application

Abstract

Social Technology (ST) is a form of technological development that aims to be directly linked to people, territories, and different realities that involve the social group that will benefit from it. Solar drying is a simple and clean technology capable of assisting family farming, urban gardens, living pharmacies in the processing of vegetables for increased preservation, added value, nutrient concentration, waste reduction, and transportation needs. Spices are examples of vegetables that can be dried. This work had three main objectives: i) evaluation of ST related to food processing; ii) sizing of a solar dryer and conducting spice drying tests; and iii) application of spices in bread. For the first objective, data from the technology database and the principles of ST were used. Then, references from simple and sanitary model dryers were utilized. Finally, the breads were produced using an automatic bakery machine and were technologically evaluated (specific volume, water activity, crumb firmness, and color). It is noted that ST work has limits mainly related to autonomy and the relationship with the environment, and potentialities related to addressing demands and the presence of collaborative spaces. The solar dryer proved to be a good alternative for spice drying and, after improvements, it could be applied to different vegetables. The breads with spices (ginger and herb mix) are considered for immediate consumption and were technologically viable for the applied quantities. Finally, it is considered that this work provides theoretical support for research-extension actions related to food processing, especially for social groups seeking better living conditions and nutrition.