Abstract:Dried fruit consumption is increasing due to its nutritional and healthy properties. Apples are an important source of essential nutritional compounds such as antioxidants, vitamins, minerals, and fibers. In this work, the kinetics of drying and rehydration of green apple slices peeled and unpeeled (Granny Smith cv) were studied. The apple slices were dried at 50, 60, and 70 ºC, and after that, rehydrated at ambient (Ta) and boiling temperature (Tb). The drying kinetics were adjusted with the Dincer and Dost m… Show more
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