Abstract:
Apple slices were dried in a vacuum oven at temperature 90oC and 100oC respectively. Samples
dried had thickness 4mm, 5mm and 6mm of two varieties of apples viz. red delicious and golden
delicious. Drying shrinkage was measured by means of a measuring cylinder with the help of
distilled water. Color assessment was conducted based on the results obtained with the use of a
reflective colorimeter. The kinetics of apple slices drying with vacuum oven dryer was described
using exponential functions. The vacuum oven method considerably shortened total time of
dying and decreased drying shrinkage. Apple slices dried with vacuum oven method
demonstrated better by rehydrating properties manifested by absorption capacity, dry matter
holding capacity and rehydration ability. Vacuum method drying, results in the browning of
apples slices was found more in red delicious as compared to golden delicious.
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