Experimental Investigation for Drying Solanum Tuberosum (Potatoes) in Solar Air Dryer

Most developing countries cannot solve their food problems due to increased population, which directly impacts food balance because of poor processing techniques, storage facilities and quantity of food deterioration. To maintain this balance, crop drying is essential to preserve fruits and other fresh food from spoilage and harmful bacteria. Crop drying can be done in many ways, using an artificial mechanical dryer or under the open sun. The first method uses fossil fuel, which is very costly and will be depleted in the future, harming the environment. The second method depends upon the weather conditions. By contrast, solar dryers are cheaper and more efficient, including protection from flies, pets, rain or dust. In developing countries, solar dryers fulfil the demand for good quality and low-cost food by using a sustainable energy source. A direct solar dryer was used in the present work, and potatoes were dried. The moisture content of potatoes is from 75%–15.6%. The results show that the most influential factors affecting the drying rate are temperature and air velocity inside the dryer. Pre-treatment plays an essential role in drying by increasing the drying rate and reducing drying time. The pre-treated product dried earlier and the original texture of the potatoes were retained after drying.