Abstract
Drying is, removing the water effect of distorting structure, from the food products with the effect of heat. Direct sun drying, greenhouse drying and supported by solar panel greenhouse combinations were done for drying vegetables. Eggplant, cauliflower, leeks, broccoli were dried. Dry matter and water activity values were measured for each of products on the systems of directly in the sun drying, drying in the greenhouse, the panel + greenhouse. Improvements of the conditions in the greenhouse and then with some modifications should be established such as optimization of the air velocity is thought to be achieved by faster drying.
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