Study of Drying Techniques on Various Types of Fruits, Vegetables, and Herbs

Neama A. Shalaby; Kadry M. Attallah; Abdelhady Ahmed Omar; Basant M.Aboabdo

doi:10.53797/icccmjssh.v5i1.7.2026

Authors

Neama A. Shalaby Food Industry Technology Program, Faculty of Technology of Industry and Energy, Samannoud Technological University, Gharbia, Egypt
Kadry M. Attallah Food Industry Technology Program, Faculty of Technology of Industry and Energy, Samannoud Technological University, Gharbia, Egypt
Abdelhady Ahmed Omar Food Industry Technology Program, Faculty of Technology of Industry and Energy, Samannoud Technological University, Gharbia, Egypt
Basant M.Aboabdo Food Industry Technology Program, Faculty of Technology of Industry and Energy, Samannoud Technological University, Gharbia, Egypt

DOI:

https://doi.org/10.53797/icccmjssh.v5i1.7.2026

Keywords:

Solar dryer, drying methods, physicochemical, nutritional, bio-drying

Abstract

This study aims to investigate the effects of various drying methods on different fruits, vegetables, and herbs in terms of chemical composition, sensory characteristics, and overall quality. Drying acts as a crucial preservation method that extends shelf life and reduces food wastage, contributing to sustainable development objectives The research addresses the issue of food loss due to the perishability of short-shelf-life foods, highlighting drying as a sustainable preservation method. Materials such as apricots, grapes, potatoes, moringa, and beets were analyzed using drying techniques including solar drying, microwave drying, and traditional methods. The results show significant impacts of the drying methods on moisture content, antioxidant activity, and phenolic and flavonoid compounds, along with substantial improvements in shelf life and sensory properties. This study provides valuable insights into optimizing drying processes in alignment with sustainable development goals and food waste reduction. Drying ranks among the most prevalent techniques employed for preserving food by lowering moisture levels, which discourages the development of microorganisms and prolongs shelf life. This research examines different drying techniques utilized for fruits, vegetables, and herbs, emphasizing their effectiveness in reducing waste while preserving product quality

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