Using the power of the sun to preserve food and other agricultural products has been practiced for centuries. In the traditional way crops are dried directly in the sun under the open sky. This is the cheapest method of preserving crops, compared for example to drying by gas, and is still frequently done in developing countries. The major disadvantage of this traditional method is that the goods are exposed to dust, animals, insects, wind and moisture, and they must be covered or gathered in every time it rains. In addition, the results depend on good weather conditions1. The modern controlled solar drying method is more efficient, hygienic and keeps the crops safe from damage and insects. Solar drying is done in solar dryers, which use the thermal energy of the sun to dry crops. These solar dryers allow for controlled drying by managing the drying parameters such as moisture content, air temperature, humidity and airflow rate. Adequate drying helps to preserve the flavour, texture and colour of the food, which leads to a better quality product2.