Description
Sun drying removes moisture from food using ambient solar heat.
Technical
Solar radiation raises surface temperature, causing water to evaporate and lower water activity below 0.6, which inhibits microbial growth. UV‑A photons can induce DNA damage in surface microbes, providing additional microbial reduction. The low temperatures (<60 °C) limit Maillard reactions, preserving native flavors and colors.
Science
Primary Reaction
evaporation of water (phase change from liquid to vapor)
Sensory Profile
Aroma ()
earthygrassynuttysun‑warmed
Origin & History
Civilization
Ancestral Puebloans
Era
pre‑Columbian (c. 1000–1300 CE)
Region
American Southwest desert