The ancient method of solar drying remains an essential food safety and preservation technique, where solar irradiation acts as a source of thermal energy for drying the produce. Drying is a phenomenon in which excess water is removed from the agricultural produce to enhance shelf life and prevent it from degradation. Moisture is removed in the form of water vapor by thermal vaporization while the temperature remains below the boiling point of water. Removal of water significantly inhibits microbial growth, slows down enzymatic growth, and reduces many degradation reactions. Moreover, solar drying has other advantages namely, no need for a costlier cooling system for preservation, thereby minimizing the energy and equipment cost. The main objective of drying is to reduce drying