## 3 Results  
Comparative studies on tray dehydators indicate that an optimal airflow range is between 0.003 and 0.18 m\({}^{3}\)s\({}^{-1}\). However, the key distinction between our designs and the existing models is the significantly enlarged drying chamber volume, which is approximately 10 times larger than the typical capacity of other reported devices [23; 30; 31]. The results obtained with the flow simulation tool are presented in Figure 5. In order to achieve a uniform air distribution throughout the drying chamber, a flow rate of 0.08 m\({}^{3}\)s\({}^{-1}\) was selected, which is within the previously mentioned range. This value was obtained following the completion of several simulations, during which it was determined that a lower flow rate would not result in the uniform distribution of air within the drying chamber, while a higher flow rate would prevent the heating of the air to a temperature exceeding 40 \({}^{\circ}\)C.  
The temperature at the bottom of the equipment remains at 30 \({}^{\circ}\)C, while the temperature at the top reaches 70-80 \({}^{\circ}\)C. The inlet air, where the heat source is located, is the hottest part, reaching more than 100 \({}^{\circ}\)C. This causes an issue of temperature distribution, as there is no uniformity in the temperatures of the dry food, which is not optimal. Furthermore, the temperatures of the trays vary, demonstrating a potential impact on biological products. In the initial six trays, the temperature remains within the optimal range of 38 to 42 \({}^{\circ}\)C, indicating satisfactory thermal conditions. The seventh tray reaches temperatures between 46 and 54 \({}^{\circ}\)C, while the last two trays have temperatures between 46 and 70 \({}^{\circ}\)C, which are  
Figure 5: Different views of the Model 1 dehydtor air temperature, including tray temperatures: (**a**) frontal, (**b**) lateral, (**c**) isometric, and (**d**) isometric. problematic for agricultural products. The minimum air velocity in the drying chamber is 0.005 m s\({}^{-1}\), while the maximum is 1.06 m s\({}^{-1}\). It can be observed that within the majority of the area of the chamber, the velocity is between 0.005 and 0.3 m s\({}^{-1}\), ensuring that a vortex will not be formed. This model is unsuitable for a drying process. In order to improve the efficiency of the air distribution process, it is necessary to modify the position of the fan and the configuration of the equipment (Figure 5). The issues identified in the initial model were taken into consideration during the development of the new dehydrator. This time, a horizontal geometry was selected, and two fans were positioned to ensure optimal air distribution. Figure 6 illustrates the results of the flow simulation. It can be observed that the air distribution in this case is superior to that of the previous model. The slower flow rate of 0.03 m\({}^{3}\)s\({}^{-1}\) ensures the heating of more air to the optimal range. Also, the isometric view reveals the presence of vortices in the corners of the equipment, a condition which must be modified. The lateral view of the dehydrator, highlighting the air-temperature distribution, is seen above. At the bottom, the temperature ranges between 40 and 60 \({}^{\circ}\)C, which is ideal for the dehydration process for food. In the mid-section, the temperature generally falls between 60 and 70 \({}^{\circ}\)C, with occasional peaks reaching 70 to 80 \({}^{\circ}\)C. It is crucial to note that temperatures above 70 \({}^{\circ}\)C can cause significant damage to biological products. At the outlet and inlet of the dehydrator, the highest temperatures exceed 100 \({}^{\circ}\)C, while the lowest are around 30 \({}^{\circ}\)C.  
The tray temperatures are also described, and can be observed to range between 43 and 56 \({}^{\circ}\)C for the initial three trays, and between 56 and 69 \({}^{\circ}\)C for the next four. The temperature of the second tray is maintained between 69 and 82 \({}^{\circ}\)C, which represents a significant risk of damage to biological products.