Method of drying melon using solar radiation and a household solar-infrared dryer

Abstract

Preliminary processing is carried out in a solar greenhouse unit over two days, with the
whole melon being turned 180 degrees daily. A household solar-infrared drying unit has been
developed, in which the vapor-air mixture is removed during the drying process through natural
vacuum. A two-day preliminary treatment of melon fruits using inexpensive solar radiation in the
greenhouse unit is recommended. During this process, solar rays penetrate through the melon
peel into the edible part, creating micro-pores at a depth of 1.2 cm, which helps accelerate the
drying process and reduce drying time. Preliminary processing contributes to a 10.4% increase in
moisture loss relative to the total weight of the melon.
With only one opening (the top one) for the vapor-air mixture to exit the drying chamber of the
solar-infrared drying unit, a natural vacuum is created due to the pulsating release of the vapor-air
mixture. This vacuum draws out the evaporated water vapor from the depth of the melon slices
through the micro-pores, thereby accelerating the drying process by 30% compared to untreated
melon fruit.