Drying is one of the most ancient ways of preserving foods, and fruits in particular. Solar drying is the cheapest of method, but it has some drawbacks associated with weather dependence and quality control. Therefore, to find alternatives is of the utmost importance. Based on a traditional product, an open air sun dried pear with most appreciated organoleptic characteristics, a study was carried out aiming at knowing the phenomena involved in the drying of this food product. This book presents the experimental study performed, including characterization of the traditional solar drying and...