Structural changes in apple rings during convection air-drying with controlled temperature and humidity

Yan Bai, M. Shafiur Rahman, Conrad O. Perera, Bronwen Smith, Laurence D. Melton

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64 Citations (Scopus)


The structure of heat pump dried apple slices, developed as a function of air temperature and constant humidity, was studied by measuring porosity and using electron microscopy. The porosity of the apple rings increased linearly when the moisture content decreased during drying and then reached a constant value. In all dried apple slices, a degree of cellular collapse occurred. Case hardening occurred in the surface of the dried tissue when the apple slices were dried at 40-45 and 60-65°C, and in the extreme case (at 60-65°C) cracks were formed on the surface.

Original languageEnglish
Pages (from-to)3179-3185
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Issue number11
Publication statusPublished - May 22 2002



  • Apple
  • Convection drying
  • Electron microscopy
  • Heat pump drying
  • Structure

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

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