Fresh vegetables have a water content of more than 80%, making them vulnerable to rot and deterioration if not managed carefully throughout handling, storage, and sales. Vegetables may be kept in three different ways: in cans, frozen, and dried. The most cost-effective storage method is dry storage. To lower the moisture level of vegetables below the recommended storage moisture content, the dryer machine uses a drying and dehydrating method. By delaying and reducing the decay response using moisture as the medium, it can delay and minimize the development of microorganisms, increase storage duration, decrease weight, and simplify packaging and transportation.