Solar drying of strawberry using polycarbonate with UV protection and polyethylene covers: Influence on anthocyanin and total phenolic content

Drying Behavior and Curcuminoids Changes in Turmeric Slices during Drying under Simulated Solar Radiation as Influenced by Different Transparent Cover Materials

“…The degraded products might be ferulic aldehyde, ferulic acid, 4- vinylguaiacol, vanillin, and vanillic acid. The result agreed with Rodríguez-Ramírez et al [ 12 ] who reported that cover materials (polycarbonate and polyethylene) influenced the drying temperature and UV radiation inside the solar drying chamber. They found that dried strawberries obtained from polyethylene cover (UV permeable) showed lower total phenolic contents due to higher temperature compared to polycarbonate (UV impermeable) cover.…”

“…Various types of cover materials such as polyethylene, glass, polycarbonate, and poly(methyl methacrylate) sheets have been used for solar dryers [ 10 , 11 , 12 , 13 , 14 ]. Polyethylene is a widely used cover material for greenhouse dryers [ 12 ].…”

“…Various types of cover materials such as polyethylene, glass, polycarbonate, and poly(methyl methacrylate) sheets have been used for solar dryers [ 10 , 11 , 12 , 13 , 14 ]. Polyethylene is a widely used cover material for greenhouse dryers [ 12 ]. Although it is made of UV stabilized plastic, it lasts for only three to four months under strong UV radiation in tropical regions [ 15 ].…”

“…Clear glass transmits up to 90% of visible light and 72% of UV radiation [ 16 ], but its weak points are heavy weight and low shatter resistance. Polycarbonate has been used frequently because of its high resistance to impact [ 16 ] and effective UV radiation blocking [ 12 ]. The drying air temperature in a polycarbonate-covered greenhouse dryer reaches up to 65 °C in an environment with an ambient temperature of 35 °C [ 17 ].…”

Closed flow solar dehydration with the use of silver nanoparticles: Application for the production of Pouteria lucuma flour

“…At present there are various drying and dehydration systems using conventional energies [11][12][13][14][15] and unconventional, [16][17][18][19] in addition to processes based on ultrasound drying, natural convection, forced convection, vacuum and freezing (lyophilization). The processing phase is important, because it generates changes in the sensory and nutritional properties of the food; one of the commonly practiced methodologies is to leave the product exposed to the sun for several days for prolonged drying, however, high temperatures and direct exposure to the sun cause the product to shrink and alter its organoleptic properties.…”