Description
Sun drying is a low‑energy thermal dehydration method that removes moisture from foods by exposing them to solar radiation and ambient airflow.
Technical
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.
Science
Primary Reaction
dehydration (water removal)
Sensory Profile
Aroma ()
dryearthyslightly sweetnuttyherbalsun-warmed
Origin & History
Civilization
Ancient Egyptians, Chinese, Inca, Native American tribes