Introduction. The influence of differential heat treatment on products from apples with different sugar content in semi-finished products is considered. Materials and methods. Material for drying elect apples varieties «Golden Delicious». Samples of dried apples, snack and candied fruits were analyzed by organoleptic, physico-chemical and differential-thermal effects. The prepared semi-finished products were dried by the convective-thermoradiationаl method at a coolant temperature of 60 °C, a coolant movement speed of 5.5 m/s, a specific load of 8.8 kg/m 2 , an exposure value of thermal radiation heating elements of 8 kW/m 2 , and an external heating element power of 2.5 kW/m 2. The results and discussions. Based on the drying curves, the rate of moisture removal occurred in direct proportion to the increase in the concentration of sugar in the products. Drying time of products depends on the content of dry substances (DM) in semi-finished products: which were 12% for dried apples, 18.2% for snack and 72% for candied fruits. Energy costs for dried apples, snack and candied fruits are respectively 5.9; 7.55; 19.8 kW in kg of raw materials and 1.93; 1.99; 26.0 MJ/kg of evaporated moisture. The dependence is observed, the greater the concentration of sugar in the semi-finished product, the longer it takes to remove moisture from the material. In the presented derivatograms, when apples were heated in the T1 = 108 °C region, a mass loss of Δm = 13.0% was observed, which was accompanied by an endothermic peak on the DTA dependence. This mass loss is due to evaporation of moisture. When the temperature increased to T2 = 140 °C, destruction began to occur in the sample. When the snack was heated at T1 = 108 °C, the mass was lost by Δm = 14.5%, which was accompanied by an endothermic peak on the DTA dependence. As the temperature rises to T2 = 131 o С, destruction begins to occur in the sample. Heating the candied fruit at T1 = 109 °C resulted in a weight loss of Δm = 14.8% with an endothermic peak on the DTA dependence. As the temperature rises to T2 = 125 o C, destruction begins to occur in the sample. Conclusions. Based on the derivatogram (T, TG, DTG, and DTA time dependencies), the prediction factor (k0) was calculated for dried apples, snack and candied fruits to be 55; 61; 70 and also activation energy (E) for dried apples, snacks and candied fruits, respectively, 186; 203 and 236 kJ/mol.