Study of a solar energy drying system—Energy savings and effect in dried food quality

It is estimated that in Portugal per year, 132 kg/person of food wasted due to imperfections weight, shape and their perishability, resulting foods cannot be marketed. Solar drying can used extend life. However, it usually does not meet the current productivity quality requirements dried product. energy renewable, very available Portugal, which make an important contribution reducing specific consumption carbon footprint intensity associated with drying. This work aims optimize process using a solar dryer electric support. The conditions temperature humidity influence on physical chemical properties blueberries raspberries were studied, namely ash, protein, fat, sugars, total phenolic compounds content antioxidant capacity. was concluded raspberries, after underwent slight changes some parameters, reduction fats compounds. results tests showed strong dependence atmospheric conditions. Under most favorable conditions, possible record reductions electricity 35%.