An Approach to Evaluate Dehydration of Apples <i>(Malus Domestica L)</i> with the Effect of Temperature and Time Interval under the Response Surface Method

Moisture content is an important quality feature that directly influences the storability of fruits and vegetables. The main goal present study was to estimate drying behavior apple slices (Malus Domestica) in a laboratory dryer at temperatures (40.9, 45, 55, 65°C) time interval (155.2, 180, 240, 300 324.9 minutes) with response surface method. methodology used optimize dehydration slices, three thin-layer models are applied data. effect temperature tested levels on percentage moisture content, rate, hardness, rehydration ratio were determined, R2 values 0.0761, 0.0519, 0.0564, 0.2341, respectively. From results, actual optimum 55°C 240 min better suited for slices. Therefore, exact noted 11.40%, 0.030 (gwater. gdry. matter−1 cm−2 min−1), 2.35 N m, 1.03 run factor seven, Newton, Henderson & Pabis, Page mathematical data, consistent proposed determined by using calculation coefficient determination (R2), reduced chi-square (X2), root mean square error (RMSE). Further, from it conducted Newton model describing data R2, X2, RMSE 0.9989, 0.00014, 0.0145, respectively, This manuscript will be helpful researchers working commercializing Apple slice processes China as well other countries.