Traditional sun drying has long been employed as a method for preserving radishes ( L.) However, it suffers from various uncertainties, including weather-related factors such as rain and cloudy days, the pressing issue of climatic change can lead to an impact on the traditional drying process and texture of radish. In this research, the full spectrum artificial sunlight drying (FSASLD) has been implemented to simulate the traditional open sun drying of white radish slices which helps to prevent hygienic issues and unstable climatic conditions. Water activity (A) was measured and observed to decrease from 0.89 to 0.60 under both drying methods, indicating the removal of moisture from radish cells. Mathematical modelling and color kinetics models were studied with respect to drying time. Texture Profile Analysis (TPA) was employed to assess hardness, and results showed an increase in hardness following both SD (1018.24 g to 1327.67 g) and FSASLD (1018.24 g to 1731.04 g) salt treated radish slices. These findings suggest that FSASLD can serve as a viable alternative to the conventional drying method and contributes to agricultural innovation and the food industry, reducing drying time significantly from 270 min to 200 min and minimizing the impact of adverse weather conditions and interference from animals and microorganisms.

中文翻译：

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太阳辐射和全光谱人工太阳光干燥对白萝卜干燥特性、超微结构和质构特性的影响

传统的晒制方法长期以来一直被用作萝卜的保存方法（L.），但其存在各种不确定性，包括下雨、阴天等天气因素，气候变化的紧迫问题可能会对萝卜的生产造成影响。萝卜的传统干燥工艺和质地。在这项研究中，采用全光谱人工阳光干燥（FSASLD）来模拟白萝卜片的传统露天干燥，有助于防止卫生问题和不稳定的气候条件。测量水分活度 (A)，发现在两种干燥方法下水分活度从 0.89 下降到 0.60，表明萝卜细胞中的水分被去除。研究了关于干燥时间的数学模型和颜色动力学模型。采用质地轮廓分析 (TPA) 来评估硬度，结果显示，SD（1018.24 克至 1327.67 克）和 FSASLD（1018.24 克至 1731.04 克）盐处理萝卜片后硬度均有所增加。这些研究结果表明，FSASLD 可以作为传统干燥方法的可行替代方案，有助于农业创新和食品工业，将干燥时间从 270 分钟大幅缩短至 200 分钟，并最大限度地减少恶劣天气条件的影响以及动物和微生物的干扰。