**Abstract**

Studying crucial drying parameters, such as activation energy and moisture diffusivity, offers valuable insights for optimizing food safety. Accurate predictions and simulations through mathematical thin-layer models aid in designing, controlling, and optimizing drying operations for various food items. Solar drying presents a viable and eco-friendly solution for food preservation. This chapter critically evaluates solar drying performance for various vegetables, fruits, marine products, and other commodities, providing comprehensive insights into its efficiency. According to the literature, the moisture diffusivity (m<sup>2</sup> /s) for vegetables has been reported to be within the range of 2.01 <sup>10</sup><sup>10</sup>–1.935 <sup>10</sup><sup>8</sup> . For fruits, the moisture diffusivity varies between 1.33 <sup>10</sup><sup>10</sup> and 6.98 <sup>10</sup><sup>9</sup> . In the case of marine food products, the range is found to be 2.8 <sup>10</sup><sup>8</sup> –3.408 <sup>10</sup><sup>7</sup> , while for other commodities, it falls between 1.79 <sup>10</sup><sup>9</sup> and 1.061 <sup>10</sup><sup>7</sup> . The activation energy (kJ/mol) for vegetables has been observed to fall within the range of 24.81–47.19. Similarly, for fruits, the activation energy varies between 2.56 and 45.20. Notably, Ginger demonstrates an activation energy of 35.675 kJ/mol. Experimental results showed that lower activation energy and higher moisture diffusivity accelerate dehydration.

**Keywords:** solar drying, natural convection, forced convection, moisture diffusivity, activation energy, mathematical modeling
