Air temperature in solar drying in comparison to sun drying is
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Traditional methods of food drying is to spread the foodstuffs to place the foodstuffs in the sun in the open air. This method, called sun drying, is effective for small amounts of food. The area needed for sun drying expands with food quantity and since the food is placed in the open air, it is easily contaminated. Therefore, one major reason why sun drying is not easily performed with larger quantities of food is that the monitoring and overview becomes increasingly more difficult with increasing food quantities.
In contrast to sun drying, where the meat is exposed directly to the sun, the solar drying method uses indirect solar radiation. The principle of the solar drying technique is to collect solar energy by heating-up the air volume in solar collectors and conduct the hot air from the collector to an attached enclosure, the meat drying chamber. Here the products to be dried are laid out.
In this closed system, consisting of a solar collector and a meat drying chamber, without direct exposure of the meat to the environment, meat drying is more hygienic as there is no secondary contamination of the products through rain, dust, insects, rodents or birds. The products are dried by hot air only. There is no direct impact of solar radiation (sunshine) on the product. The solar energy produces hot air in the solar collectors. Increasing the temperature in a given volume of air decreases the relative air humidity and increases the water absorption capacity of the air. A steady stream of hot air into the drying chamber circulating through and over the meat pieces results in continuous and efficient dehydration.
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