What You Need to Know
During sun drying, water molecules evaporate from the food surface and interior, lowering the moisture content below 10 % and inhibiting microbial growth. The process also induces enzymatic browning and oxidation of sensitive nutrients such as vitamin C, while limited Maillard reactions may occur if temperatures rise above 140 °C. The overall chemistry is governed by mass transfer of water vapor and heat transfer from the sun to the food matrix.
The Science
Primary Reaction
dehydration (water removal)