Assignment

Topic:
Sun drying method of fruits and vegetables

Subject:
Fruits and vegetables processing
Course code:
FDST-2109

Submitted to:
Dr Tariq Mehmood

Submitted by:
Saman Waheed
Fdst18111082

KFUEIT
Depart: FDST
Semester 4th
Section B
 Sun Drying

History of Sun Drying:

In ancient times the sun and wind would have naturally dried foods.
Evidence shows that Middle East and oriental cultures actively dried foods as early as 12,000
B.C. in the hot sun. Later cultures left more evidence and each would have methods and
materials to reflect their food supplies—fish, wild game, domestic animals, etc.
Vegetables and fruits were also dried from the earliest times. The Romans were particularly
fond of any dried fruit they could make. In the Middle Ages purposely built “still houses” were
created to dry fruits, vegetables and herbs in areas that did not have enough strong sunlight for
drying. A fire was used to create the heat needed to dry foods and in some cases smoking them
as well.
Conditions for sun drying
The high sugar and acid content of fruits make them safe to dry out-of-doors when conditions
are favorable for drying. Vegetables (with the exception of vine dried beans) and meats are not
recommended for out-of-doors drying. Vegetables are low in sugar and acid. This increases the
risks for food spoilage. Meats are high in protein, making them ideal for microbial growth when
heat and humidity cannot be controlled. It is best to dry meats and vegetables indoors using
controlled conditions of an oven or food dehydrator.

Sun-dried raisins are the best known of all dried foods. California produces much of the world's
supply of raisins. In the San Joaquin Valley, warm temperatures, low humidity and a constant
breeze are ideal conditions for drying grapes.
To dry fruits out-of-doors hot, dry, breezy days are best. A minimum temperature of 85ºF is
needed with higher temperatures being better. It takes several days to dry foods out-of-doors.
Because the weather is uncontrollable, drying fruits out-of-doors can be risky. If it rains in
California while the grapes are drying, the entire supply of raisins can be destroyed.
High humidity in the South is a problem for drying fruits out-of-doors. Humidity below 60
percent is best. Often these ideal conditions are not available when the fruit ripens and other
alternatives to dry the food are needed.
Fruits dried out-of-doors must be covered or brought under shelter at night. The cool night air
condenses and could add moisture back to the food, thus slowing down the drying process.
Sun drying is a picky process – it is only a success under select conditions: dry, clear, hot,
and breezy weather. This is the climate in Southwestern states and the central plains of the U.S.
and Canada. The rest of us, however, have to wait for the perfect three to seven days when we
know the stars will align and we have 85+ degree heat and relatively low humidity .

Equipment

Racks or screens placed on blocks allow for better air movement around the food. Because the
ground may be moist, it is best to place the racks or screens on a concrete driveway or if
possible over a sheet of aluminum or tin. The reflection of the sun on the metal increases the
drying temperature.

Screens need to be safe for contact with food. The best screens are stainless steel, Teflon-
coated fiberglass and plastic. Avoid screens made from "hardware cloth." This is galvanized
metal cloth that is coated with cadmium or zinc. These metals can oxidize, leaving harmful
residues on the food. Also avoid copper and aluminum screening. Copper destroys vitamin C
and increases oxidation. Aluminum tends to discolor and corrode.
Because birds and insects are attracted to dried fruits, two screens are best for drying food.
One screen acts as a shelf and the other as a protective cover. Cheesecloth could also be used
to cover the food.
Solar Drying:
Solar dryers require a certain investment for the set-up 
Schematic view of a solar dryer

of the appliance, but no expenditures for the fuel. The basic function of a solar dryer is to heat
air to a constant temperature with solar energy, which facilitates extraction of humidity from
crops inside a drying chamber. Ventilation is enabled at a constant rate through defined air
inlets and outlets, small solar ventilators or temperature difference, either due to exposition or
vertical height. In direct sun driers the food is put in boxes with a transparent lid. Additionally,
the temperature in the drier is raised due to the greenhouse effect and the air exchange is
regulated by vents. The food is not exposed to direct sunlight in indirect sun driers as the fresh
air is heated separately from the food chamber. This method is preferable for drying foods
which lose nutritional value when exposed to direct sunlight. Hybrid driers combine solar
energy with a fossil fuel or biomass fuel (Green and Schwarz, 2001a).

A first step when considering solar drying is to compare the different drying options available.
Solar drying will only be successful, when it shows tangible benefits in comparison to existing
drying methods. In comparison to the traditional way of drying outside in an open field, solar
dryers prevent contamination of produce by dust, insects, etc., thereby ensuring quality. They
allow small-scale farmers to transform their harvest into storable and tradable goods, which
they can sell off-season at higher prices. The constant temperature and ventilation allows a
consistent drying process which results in better product quality and higher prices. However,
the investments costs of solar dryers vary highly depending on the size of the solar dryer, locally
available materials and environmental conditions, such as slope and exposition of the side,
rainy seasons.
Solar drying in Bolivia (Source: N. Pereya, GIZ EnDev Bolivia).

There are different types of solar dryers, such as direct drying (solar box dryer), indirect drying
(solar cabinet dryer), mixed mode drying (solar tunnel dryer) or hybrid drying (hybrid
solar/biomass cabinet dryer). Small-scale solar box and cabinet dryers are based on natural air
convection, while solar tunnel dryer is based on forced convection (air circulation fan
necessary).
 11 Steps to Sun Drying Fruits and Vegetables:

Fruits are best for sun drying because they have a naturally high sugar and acid content.
Vegetables are low in sugar and acid and thus are at greater risk for spoilage. This doesn’t mean
you should avoid drying your vegetables, it simply means you should take extra care of them in
process. Here’s how to prepare for sun drying:

1. Choose the fruits and vegetables you want to sun dry. In the same way you should only
cook with a wine you’d enjoy drinking, only choose fruits and vegetables you’d enjoy
eating, particularly when it comes to quality. This means you should start with fresh,
ripe, and clean fruits and vegetables, not ones that are rounding their last leg and
looking in less-than-stellar shape.
2. Wash and pit the fruits and vegetables. Depending on the size of the fruit or vegetable
in question, you may have to cut it. For large tomatoes, this would mean slicing them
lengthwise into thin pieces and for apricots, simply cutting them in half or fourths. The
key is keep their sizes uniform so that they dry at an equal rate. For vegetables, it helps
to slice them very thinly so that they dry quickly and thus avoid spoilage.
3. Pre-treat fruits and vegetables. Besides cutting and pitting the fruits and vegetables,
there is a treatment process. Light-colored fruits, such as apples, pears, and apricots
should be soaked for five minutes in a lemon juice and water solution to prevent
browning while drying. To avoid spoilage and browning of vegetables, such as tomatoes,
you can add red wine vinegar or salt to them. You could also steam blanch vegetables to
halt some of their active enzymes.
 4. It’s time to lay them out and start the actual sun drying! The most important equipment
here is the drying rack. Small wood slats, bamboo, grill grates, and stainless steel screen
mesh are sufficient for the racks. You can also use cake racks or build small wooden
frames covered with cheesecloth. The key here is that the racks cannot be solid, since
air has to circulate around the drying food. Meanwhile, avoid grates coated with
cadmium or zinc to prevent them oxidizing and leaving toxic residues on the food.
5. Place the cut and treated fruits and vegetables on the racks in a singly layer. Put the
racks in an area that receives direct sunlight and a good breeze. Avoid an area that is
near animals, traffic pollution, insects, and dust. Place cheesecloth or netting around the
racks to protect them anyway.
6. Turn the fruits and vegetables once per day and be sure to bring the drying trays indoors
at night to prevent moisture from returning to the food.
7. Place a small fan near the drying tray to promote air circulation.
● Wait between three days and one week for the fruits and vegetables to fully dry.
Transfer the racks to a shady area for the last day or two to prevent burning.

8. Let the trays sit indoors, allowing the foods to cool.

9. Place the dried goods in a sealed container and store for one week, shaking them daily
to help distribute moisture.
Optional: To further pasteurize the sun-dried foods, spread them in a single layer on a baking
sheet and let them bake in the oven at 160 degrees Fahrenheit for 30 minutes. Once finished
and then cooled to room temperature, transfer to an airtight container.

Advantages

● Dried products improve family nutrition because fruit and vegetables contain high
quantities of vitamins, minerals and fibre.
● For diabetics dried fruit prepared without adding sugar is a healthy choice instead of
desserts.
● Dried fruit can be used in stews, soups and casseroles or enjoyed as snacks. It can also
be added to cereals for breakfast or used in making ice cream and baked products.
● It improves the bargaining position of farmers. Sometimes farmers sell at very low prices
during the harvest season because they cannot store or preserve their surplus products.
● People are encouraged to establish their own gardens.

Disadvantages:
● Somebody has to stay at home throughout the drying period to chase off domestic
animals, to remove the produce when the weather becomes too windy and dusty, or
when it rains.

● The dried product is often of poor quality as a result of grit and dirt.

● The product is often unhygienic as a result of microorganisms and insects such as flies.

Dried Fruits list:

● Raisins

● Plumsor Prunes

● Dates

● Apples

● Apricots

● Banana

● Cranberries

● Figs

● Mangoes

● Pawpaw

● Peaches

● Pineapples

● Pears 

Dried vegetables list:

● Baby vegetables

● Beetroot

● Bell pepper

● Butternut
● Cabbage

● Carrot

● Chili

● Green beans

● Onion

● Sweet corn

● Sweet potato

● Tomato