Drying is one of the simplest and least process forms of fruit preservation, requiring only warm temperatures combined with good air circulation. Drying removes the water that bacteria, yeasts, and molds need to grow.
Solar fruit drying process:
Due to its inexpensive nature, this process is cost-effective compared to other methods. Use the sun as a heat source. However, there are many disadvantages, such as longer drying time, hot weather and daylight, and the risk of being attacked by unwanted animals and microorganisms.

Fruit drying by heating system and tray:
Tray drying is a batch process use for drying fruit and vegetables. The input materials are batched, placed into trays and loaded into ovens for drying. Tray drying works well for material that requires more gentle processing.

Freeze drying:
Freezing is a low-temperature dehydration process that involves freezing the product, reducing pressure, and then removing the ice. This is in contrast to drying methods, which use heat to evaporate fruit and vegetable juices. Freezing results in high quality products due to the low temperature used in processing. The original shape of the product is preserved and the quality of the product is excellent.

Vacuum microwave drying:
This method maintains better flavor, excellent dehumidification, the lowest amount of nutrient loss and the least color change among other thermal drying, along with faster drying speed than freezing drying.

Except the solar process drying for other methods we use industrial dryers
Source: Fruit drying process