What You Need to Know
During solar drying, water evaporates from the fruit puree, lowering the water activity (a_w) below 0.6 and inhibiting microbial growth. The high sugar concentration (~55 % w/w) and pectin form a gel matrix that stabilises the sheet and prevents sucrose crystallisation. Optional ghee coating creates a lipid barrier that limits oxidation and extends shelf life.
The Science
Primary Reaction
evaporation of water from fruit puree under solar radiation