OPEN SUN DRYING : AN ANALYTICAL STUDY

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Abstract
This communication presents a simple model of open sun drying to predict the hourly variation of product temperature and moisture constent under constant rate and falling rate regimes of drying. The model is based on the principle of simultaneous heat and mass transfer at the product surface and includes the effects of wind speed, relative humidity, product thickness and the heat conducted to the ground. The computations corresponding to the typical summer (June 1–2,1982) and winter (Dec. 6–8, 1982) days of New Delhi climate, have shown that the highly moistureous fruits/ vegetables having moisture content -80% (wet basis) may be dried to 13% moisture content in 24 and 34 sunshine hours in summer and winter climates respectively. It is also recommended that the layer thickness of the material should not be more than 5 cm for drying under open sun.

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