STAGE 9: Solution

STAGE 8: Feature building

STAGE 7: Value chain analysis

Value chain analysis

When a person adds value to a system, he in turn, gets value back in some form or the other. Here, I've tried to identify what value does one add to the system of a kitchen and what he/she gets back from it.

Bibliography

Websites cited:

>https://www.finedininglovers.com/blog/food-drinks/how-to-preserve-food-techniques/ 3/4/16 14:00
>http://www.fao.org/wairdocs/x5002e/x5002e02.htm 3/4/16 15:30
>http://www.villageearth.org/pages/sourcebook/crop-drying-preservation-and-storage 5/4/16 23:00
>http://www.iitmandi.ac.in/istp/projects/2014/reports/Group%2007%20Food%20Preservation.pdf 5/4/16 16:30
>https://ruralspin.com/2012/03/10/food-preservation-lets-talk-methods/ 5/4/16 17:00
>https://www.nabard.org/pdf/Model_scheme_on_construction_of_Rural_Godown.pdf 6/4/16 1:30
>http://www.who.int/water_sanitation_health/publications/ssf9241540370.pdf 9/5/16 10:00
>http://www.who.int/water_sanitation_health/dwq/nutwaterrequir.pdf 9/5/16 11:30
>https://www.google.co.in/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&cad=rja&uact=8&ved=0ahUKEwj7g-OU6JnMAhXGlJQKHS8NBogQFggmMAE&url=https%3A%2F%2Fwww.researchgate.net%2Ffile.PostFileLoader.html%3Fid%3D56fb1175eeae3949dc7a27f8%26assetKey%3DAS%253A345120642748416%25401459294581037&usg=AFQjCNGDM8R_0q_IO4WvJ2NNl5CqT53LHQ&sig2=ygZk1XEXkJcc7KIIoGcgSg 11/5/16 22:00
>http://www.matangi.in/calculation.html 11/5/16 23:00
>http://www.atcmtanks.org.uk/pdfs/Float%20Valves%20-%20Their%20characteristics%20&%20performance%20.pdf 11/5/16 23:30
>http://censusindia.gov.in/Data_Products/Data_Highlights/Data_Highlights_link/data_highlights_hh1_2_3.pdf 15/5/16 16:00
>http://www.nestle-waters.com/healthy-hydration/daily-water-needs 15/5/16 18:00

STAGE 6: Stakeholder analysis

Stakeholder analysis

Stakeholder is any person or group of persons that benefit directly or indirectly from the object/system that one is dealing with. the stakeholders that I have identified are:

STAGE 5: Problem assessment analytical matrix

Problem assessment analytical matrix

We can see what factors affect our problem area most from the following:

Conclusions:

• Most of the food needs to be protected from insects and rodents and cooled for better storage.
• Vegetables, meat and eggs, leftovers and dairy are the foods that need proper storage the most.

Problem solving process

Problem solving can be done in endless ways. Each problem will have a unique way in which it can be solved. The problem solving process that I have used is:

start>>

step 1>> Define the problem by stating the context and extent of the brief

               >>create mindmap/s related to the environment of brief
               >>generate list of possible problems
               >>understand what you are dealing with by answering the following:
                       >>what needs to be done?
                       >>who is it going to affect?
                       >>why is it needed?
                       >>where will it be used?
                       >>why will it be used?
               >>compile your findings and define your problem statement

checkpoint >>
do you have a clear idea of what the problem really is?
if no: >>step 1
if yes:

step 2>> Gather data by research and investigation

               >>decide what you need to know
               >>determine what factors influence the problem environment
               >>research
                       >>desk research
                       >>field research
                       >>dipstick research

checkpoint >>
have you identified other problems related to the area of research?
if yes: >>step 1
if no:

               >>look up articles from people who have done similar work

checkpoint >>
do you have enough knowledge about the problem environment? || do you understand the systems related to the problem?
if no: >>step 2
if yes:

step 3>> Generate ideas

               >>associate different aspects of the problem in order to find a fix
               >>draw out all the ideas that come into your mind even if they are not practical

checkpoint >>
are you stuck with one/no idea?
if yes: revisit step 1 and step 2
if no:

               >>combine different ideas to form integrated solutions

checkpoint >>
have you come up with a good number of ideas?
if no: >>step 3
if yes:

step 4>> Select a solution using the criteria for success

               >>revisit the problem statement and data gathered in step 2
               >>take into consideration one solution at a time and pass it through these filters:
                    >>aesthetics, feasibility & performance
                    >>cost & competition in the market
                    >>ease of manufacturing
                    >>safety, storage & transport
                    >>disposal & environmental factors
                    >>community issues & social impact
                    >>repair & maintenance
               >>select the solution which best fits and meets the brief/problem statement

checkpoint >>
is there any scope for improvement in the solution?
if yes: >>step 3
if no:

step 5>> Describe the action plan

               >>draw out the solution with measurements and other specifications
               >>use data gathered in step 2 
               >>specify all the processes and mechanisms involved
               >>gather answers to the following questions:
                    >>what materials are required?
                    >>how much material will be required to produce?
                    >>how long will it take to produce?
                    >>what will be the cost of production?

checkpoint >>
are there any changes required?
if yes: >>step 3 || step 4
if no:

               >>make a prototype

checkpoint >>
does the solution work?
if no: go back to last checkpoint
if yes:

step 6>> Testing and debugging

               >>see if the prototype withstands various conditions of the environment by running tests

checkpoint >>
have you identified problems that have raised due to the solution?
if yes: >> step 3
if no:

               >>improve the design according to the brief >>revisit step 1
               >>step 6

checkpoint >>
does the prototype fulfil all the requirements of the brief?
if no: >>step 4
if yes: problem solved.

>>end

>>http://www.rapidintellect.com/AEQweb/cho3557z6.htm<<

STAGE 4: Research

Research

• Food preservation methods:

Food can be preserved in the following ways:

       1. drying- removes moisture

       2. salting- creates unfavourable conditions for biodegradation

       3. canning- cuts supply of air, insects, light,etc

       4. pickling- creates unfavourable conditions for biodegradation

       5. freezing- Slows down breakdown of food

>>https://www.finedininglovers.com/blog/food-drinks/how-to-preserve-food-techniques/<<

• traditional methods of food preservation:

grains storage:

>>http://www.fao.org/wairdocs/x5002e/x5002e02.htm<<

• Handling and Storage of Food Grains in Tropical and Subtropical Areas:

>>http://www.villageearth.org/pages/sourcebook/crop-drying-preservation-and-storage<<

Study of traditional methods of food preservation:

>>http://www.iitmandi.ac.in/istp/projects/2014/reports/Group%2007%20Food%20Preservation.pdf<<

• Western traditional food preservation methods:

>>https://ruralspin.com/2012/03/10/food-preservation-lets-talk-methods/<<

Structure and location of godowns:

>>https://www.nabard.org/pdf/Model_scheme_on_construction_of_Rural_Godown.pdf<<

• solution for portable drinking water:

For portable drinking water without electricity or mechanical force

>>http://www.who.int/water_sanitation_health/publications/ssf9241540370.pdf<<

• Daily drinking water requirement

>>http://www.who.int/water_sanitation_health/dwq/nutwaterrequir.pdf<<

• evaporative cooling:

Preservation of food can be achieved through cooling.
In households that cannot afford refrigerators we need a way to cool things that do not require too many resources, just basic ones.
Evaporative cooling requires terra cotta and water.

>>https://www.google.co.in/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&cad=rja&uact=8&ved=0ahUKEwj7g-OU6JnMAhXGlJQKHS8NBogQFggmMAE&url=https%3A%2F%2Fwww.researchgate.net%2Ffile.PostFileLoader.html%3Fid%3D56fb1175eeae3949dc7a27f8%26assetKey%3DAS%253A345120642748416%25401459294581037&usg=AFQjCNGDM8R_0q_IO4WvJ2NNl5CqT53LHQ&sig2=ygZk1XEXkJcc7KIIoGcgSg<<

• WATER LOSS DUE TO EVAPORATIVE COOLING:

For every 55 units of water by mass cooled 10 degrees Celsius, 1 unit of water by mass evaporates.

>>http://www.matangi.in/calculation.html

• Zeer Pot

       The process of evaporative cooling is used to cool down food stored inside it.

• ballcock valve

This mechanism could be used to avoid wastage of water due to overflow.

>>http://www.atcmtanks.org.uk/pdfs/Float%20Valves%20-%20Their%20characteristics%20&%20performance%20.pdf<<

• Other data:

1. Number of members in a family in India
There are about 5-6 members in a family in India.
>>http://censusindia.gov.in/Data_Products/Data_Highlights/Data_Highlights_link/data_highlights_hh1_2_3.pdf<<

2. Amount of drinking water required per person daily
A person requires 8 glasses of water each day.
>>http://www.nestle-waters.com/healthy-hydration/daily-water-needs<<

Conclusions:

• We can preserve food by drying and cooling.
• keeping food elevated saves it from insects.
• a slow sand filter can be a solution for portability of water
• earthen pots can be used to cool by upto 10 degree celsius with 1:55 units water loss:cooled by volume
• average amount of water required by a family in a day is around 10 litres

STAGE 2 & 3: Brain map: More specific questions

Now to narrow down to one problem we ask more specific questions

To get to a problem statement we could ask the following questions:

What causes food to spoil?

>>improper storage

How can we store food in a proper way?

>>keep food away from light, heat and insects

Why our kitchens pose problems in storage of food?

>>power cuts, climate, insects & rodents

What food needs to be stored?

>>vegetables, dairy and grains are at most list of spoilage

What climate is best for better storage of food?

>>cold, dry

So finally I arrived at my problem statement.

PROBLEM STATEMENT:

Preservation of raw and cooked food

STAGE 1: Kitchen

What problems does one face in the kitchen?

To identify a problem we need to identify sections that are related to kitchen.

I have identified the following areas that could contain a problem:

Food, Storage, Wastage and Electricity