01416naa a2200229 a 450000100080000000500110000800800410001910000210006024500660008126000060014752008600015365000100101365000120102365000140103565000150104965300130106465300190107765300180109670000150111470000180112977300390114716463302000-10-04               bl ---       0--  u    #d1 aEL-SHIATY, M. A.  aReduction of losses in substance and quality by solar drying.  c0  aIn Egypt natural sun drying is one of the most common ways to conserve agricultural products Cereals, legumes, fruits, vegetables and spices are spread on the ground to be dried by sun and wind. During drying these products are neither protected against dust and rain nor against rodents, birds and insects. Poor quality due to contamination with partly pathogen microorganisms and high losses caused by uneven or incomplete dehydration are the characteristics of natural sun drying. To meet the food requirement of the growing population and moreover to provide high quality products for export is necessary to develop suitable methods of drying. An economical use of oil or gas heated dryers as common in industrial countries is restricted to co-operatives or largeplantations because of the high initial costs and the need for expensive fossile energy.  aClima  aProduto  aQualidade  aTecnologia  aControle  aProduto fresco  aSecagem solar1 aMULLER, J.1 aMUHLBAUER, W.  tJulich: International Bureau, s.d.