Description
Solar dehydration uses direct sunlight to reduce moisture content of foods to below 10%.
Technical
The process relies on water evaporation driven by solar irradiance and ambient temperatures, concentrating sugars and reducing water activity. Minimal Maillard reactions occur because surface temperatures stay below 140 °C, but enzymatic browning can develop during slow drying.
Science
Primary Reaction
Water evaporation
Sensory Profile
Aroma ()
sunnydryearthysweetroastedwoodycaramelized
Origin & History
Civilization
West African, East African, North African peoples
Era