01189naa a2200181 a 450000100080000000500110000800800410001910000180006024500500007826000060012830000090013452007020014365000180084565000100086365300230087365300180089677300930091416463742022-11-04               bl ---       0--  u    #d1 aMUHLBAUER, W.  aFood quality in dryingh[electronic resource]  c0  ap.1.  aSun drying is still the most common method to preserve agricultural products in tropical and subtropical countries. Due to the lack of sufficient preservation methods farmers have to dry the crop in the field or to spread it out on paved grounds or mats. Exposing the crop to sun and wind without any protection results in high losses due to various influences such as rodents, birds, insects, rain, storm and micororganisms. Also the quality of the dried products is lowered significantly.Overdrying, contamination by dust as well as insect infestation are typical for natural sin dried products. Furthermore unsufficient drying or non-uniform drying can lead to additional losses during storage.  aAlimentação  aFruta  aProdutos agricolas  aSecagem solar  tGarbenstrasse, Federal Replubic of Germany:Institute for Agricultural Engineering, s. d.