The aim of this research was to determine the influence of the process parameters and pre-
treatment methods on the quality and drying kinetics of apple samples of the Florina variety
using standard analytical methods: thermogravimetry, rehydration, colorimetry. The Apple
samples were dried in a laboratory tray drier at different temperatures (50, 60, and 70 C),
airflow velocities (1.5 m/s and 2.75 m/s), and pre-treatment methods (dipping in 0.5%
ascorbic acid solution; 0.3% l-cysteine solution; 0.1% 4-hexyl resorcinol solution; 0.5 …

Sažetak The drying characteristics of" Florina" apple were investigated using a laboratory
tray drier at different drying temperatures, different airflow velocities and different pre–
treatments. Fresh samples of apple were cut into tube-shaped samples, diameter 20 mm
and height 5 mm. Temperatures of drying for non–treated samples were 50, 60, and 70 C,
and airflow velocities 1.5 and 2.75 ms-1. To speed-up drying kinetics and to prevent
enzymatic and non–enzymatic browning during dehydration process, different physical and …