<p>The process of drying is highly effective in preserving food, and solar food dryers are a suitable technological solution for food preservation in a sustainable global context. Despite being one of the earliest agricultural techniques employed for food preservation, sun food drying still faces significant challenges resulting in substantial economic losses amounting to millions of dollars in gross domestic product annually. The agricultural farmer experiences a decrease in the value of their food products during the harvest season due to limited understanding of produce preservation techniques, insufficient transportation infrastructure specifically during climate-related conditions, and various other contributing factors. This research article presents a design and analysis of mathematical models of two solar drying technologies Universal Desiccant Solar Dryer (UDSD) and the Trapezoidal Vertical Solar Dryer (TVSD) for sustainable agriculture in India. During the experimentation the effect of various independent variables was considered for the dependent variable Convective heat transfer coefficient for crop to air (hc). The experimental thermal performance of trapezoidal solar dryer heater shows a 14–19 °C temperature difference between atmospheric air and wooden trapezoidal box, while universal desiccant solar dryer shows a 21–49°C temperature difference with single to triple heating coil depending on cross section and size of drying food material. Trapezoidal solar dryers quadruple hot air circulation to improve drying and heat transfer rate. In humid settings, a commercial Universal Desiccant sun dryer’s revolving bed with nicrome heating coil and silica gel improves heat convection rate and moisture absorption. The data available in this research article will be valuable for Indian manufacturers for calculating solar collector efficiency and sun-based heat for green spice drying.</p>