Optical and thermal properties of edible coatings for application in solar drying

Abstract Solar drying is a sustainable process that may impact the quality of dried food. This because, pigments contained in food are sensitive to sunlight, and exposure ultraviolet radiation can affect them. We applied biopolymer-based coatings on strawberry, from hydro-colloidal solutions Opuntia ficus indica -mucilage, fenugreek, xanthan gum, gum Arabic, guar evaluate their potential use as UV filters for solar Thermal properties optical transmittance, absorbance reflectance were measured assess influence food-sunlight interaction. During experiments, moisture content, total anthocyanins (TA), phenolic compounds (TPC) measured. Optical thermal influenced by coatings. Also, coating thickness. The differences process. Differences exist rate strawberry slices with coating, compared those without In general, TA TPC content product better preserved under than control experiments done oven. A partial transmittance recommended obtain increased contents product.