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A sensor based solar dryer was designed to control the drying environment for precision drying of agricultural produce. The system entirely used solar energy utilizing both thermal and electrical effect. Paraffin wax (PCM) was used for storage of thermal energy whereas solar battery was used to store the electrical energy. Hot air blower was also provided to supply heat when there is less or no solar radiation. Temperature sensors were provided to control the environment of drying chamber. The exhaust fan started operating depending on the set temperature and thus control the drying environment. Load cells were provided below each tray to measure the dry weight. The drying chamber was made of mild steel with glass wool insulation. The capacity of the designed dryer was 10-15 kg with 6 trays. The designed dryer has target temperature of 55-60oC.

Carambola is one of the highly perishable underutilized fruit wildly available in the hillocks of Chandel district which goes wasted every season. In order to reduce the post-harvest losses, Krishi Vigyan Kendra (KVK), Chandel took initiative to convert the underutilized carambola in to value added products. For this study, primary and secondary information were collected in order to assess the indigenous knowledge for the preparation and consumption of different carambola products. Five value added products namely, carambola squash, ready to drink juice, jam, candy and salted preserves were standardized. Rural tribal women were empowered through training and demonstrations on the preparation of value added carambola products. Lamjing Shelf Help Group (SHG) was formed by a group of women and started an enterprise on processing and value addition of carambola. The standardized products were organoleptically tested for acceptability before marketing. Value added products were sold at the local melas and markets enabling SHG members to generate additional income and making them financially empowered.