Item Details

Title: Solar Drying Technology for Food Preservation

Date Published: August 2001
Author/s: Matthew G. Green, Dishna Schwarz
Data publication:
Funding Agency :
Copyright/patents/trade marks:
Journal Publisher: Solar Drying Technology for Food Preservation
Affiliation: GTZ-GATE


Food losses in the developing world are
thought to be 50% of the fruits and
vegetables grown and 25% of harvested
food grain (Burden, 1989). Food
preservation can reduce wastage of a
harvest surplus, allow storage for food
shortages, and in some cases facilitate
export to high-value markets. Drying is
one of the oldest methods of food
preservation. Drying makes produce
lighter, smaller, and less likely to spoil.
This paper presents the background and
possibilities of solar drying, focusing on
the technical needs of small farmers in the
developing world. (The important social
and cultural implications of introducing a
new technology are not addressed here).
The background section explains the
moisture content of foods, how moisture is
removed, and the energy required for this
drying process.

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