## 3 Results and Discussion  
In this study, pears were dried in AHSC drying system and outdoors. The initial moisture content of the dried pear slices was determined to be 83.1% (4.9 g water/g solid matter). The drying process was terminated when the moisture transfer between the product and the desiccant media air ended and thus the moisture content remained constant at 21.4% (0.27 g water/g solids). In the drying experiments, the pear slices were started to dry in the AHSC drying system and under the sun, and the experiment was continued in both systems until the moisture content was fixed. The images of pear slices before and after drying are shown in Figure 4. \begin{table}
\begin{tabular}{c c c} \hline \hline
**Accuracy Criteria** & **Formulas** & **Parameters** \\ \hline \multirow{3}{*}{MAE} & \(\frac{|P_{1}-A_{1}|+\ldots+|P_{n}-A_{n}|}{n}\) & P: Predicted Value \\  & \(\frac{|P_{1}-A_{1}|+\ldots+|P_{n}-A_{n}|}{n}\) & \(A\): Actual Value \\  & \(n\): Total Estimated Value \\ \hline \multirow{3}{*}{RMSE} & \(\sqrt{\frac{(P_{n}-A_{1})^{2}+\ldots+(P_{n}-A_{n})^{2}}{n}}\) & P: Predicted Value \\  & \(\sqrt{\frac{(P_{n}-A_{1})^{2}+\ldots+(P_{n}-A_{n})^{2}}{n}}\) & \(A\): Actual Value \\  & \(n\): Total Estimated Value \\ \hline \multirow{3}{*}{RAE} & \(\frac{|P_{1}-A_{1}|+\ldots+|P_{n}-A_{n}|}{|A_{1}-AA|/|A_{n}-A/|A_{n}|}\) & P: Predicted Value \\  & \(A\): Actual Value \\  & \(A\): Average Of Actual Values \\ \hline \multirow{3}{*}{RRAE} & \(\sqrt{\frac{(P_{1}-A_{1})^{2}+\ldots+(P_{n}-A_{n})^{2}}{(|A_{1}-AA/|)^{2}+ \ldots+(A_{n}-A/A)^{2}}}\) & P: Predicted Value \\  & \(A\): Actual Value \\ \cline{1-1}  & \(A\): Average Of Actual Values \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Accuracy Criteria and Formulas. Figure 4: Before and after the drying process pear images: (**A**) before drying; (**B**) after drying. The experimental data obtained from the AHSC drying system and under the sun drying were shown in Tables 3 and 4. Pears were weighed together with the drying tray in the weight measurements. Measured product weight was recorded in Tables 3 and 4 as total weight value minus drying tray weight value. In the Tables 3 and 4, the 0 value show that the first measurements taken at 8:00 a.m. The 600 value shows that the last measurements taken at 18:00. If the product weight continued to change at 18:00, the experiment was terminated and continued at 08:00 a.m. the next day. According to this, in the AHSC drying system, the experiments were completed in 1 day, while the under sun drying experiments were completed in 2 days. When outdoor temperatures were measured, there were irregularities due to adverse weather conditions (cloud, wind etc.). In order to remedy these adverse conditions, the outdoor temperature values in the range of 780 and 840 were assumed to be constant in Table 4.  
The panel inlet temperature measurement point for the AHSC drying system was shown in Figure 2 as Figure 3. The hood was used to connect the fan with the solar panel. The output temperature of the fan was measured with the help of the sensor installed in the hood. The temperature sensor inside the hood may create a temperature difference of several degrees between The Panel Inlet Temperature in Table 3 and the Outdoor Temperature in Table 4.  
The air was sent to the solar collector via the fan with a constant speed. The air heated when it passed through the absorbent plate in solar collector. For this reason, there may be changes in the temperature of the air and the values of drying cabinet air velocity may vary in Tables 3 and 4. _MC\({}_{d}\)_, _MR_, _DR_ and _h\({}_{c}\)_ values obtained by Equations (1), (3) and (4) for the AHSC and the open-air drying system dried pears are shown in Figures 5-8 respectively. Figures 5-8 were added to indicate that the AHSC drying system had better drying performance than the under-sun drying. According to Figure 5, when the moisture content values were examined over time, it was seen that moisture content first decreases in the drying in the AHSC drying system.