Seasonal Variability and Efficiency of Solar and Sun Drying Techniques for Indian Anchovy: Impacts on Quality, Shelf-Life, and Sustainability

This study aimed to evaluate the drying characteristics, nutritional quality, and shelf life stability of Indian anchovy (Stolephorus indicus) using ambient sun drying and solar drying under varying seasonal conditions in Poompuhar, Tamil Nadu, India. Solar drying consistently achieved lower moisture content (6%–23%) and improved drying rates (1.2 to 2.4-fold) compared to sun drying. It retained higher protein content (up to 70.5%), achieved microbiological safety, and superior sensory qualities. Shelf life extended up to 12 months under ambient storage. Overall, the findings establish solar drying as a more effective method for producing high-quality dried fish products in coastal regions.