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This study investigated thermal intermittence in apple drying, conducted in two stages, and its effect on energy consumption, drying kinetics, color and chlorogenic acid retention. The energy consumption was measured using an energy analyzer and calculated through an energy balance. The results indicate intermittent drying advantages, such as an improvement in effective diffusivities and drying rates, a consequent reduction in the total processing time (35%) and no impairment of color parameters and chlorogenic acid retention. The consumption measures showed 17% energy savings, which could have been higher if insulation was improved, and a theoretical energy savings of up to 35% was obtained from calculations in adiabatic conditions.

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