Fig 1.
Schematic diagram of the drying system used in this study.
Table 1.
Uncertainties and Errors During the Experiment.
Table 2.
Anova results for the effect of thickness and temperature on drying time.
Fig 2.
Mean comparison of drying time under different drying treatments.
The letters show significant difference at P-value < 0.01.
Fig 3.
Moisture Content of Drying Samples at 50°C for Various Slice Thicknesses.
Fig 4.
Moisture Content of Drying Samples at 60°C for Various Slice Thicknesses.
Fig 5.
Moisture Content of Drying Samples at 70°C for Various Slice Thicknesses.
Fig 6.
Drying Times for Various Experiments.
Table 3.
Anova results for the effect of temperature and thickness on shrinkage.
Fig 7.
Mean comparison of shrinkage under different drying treatments.
The letters show significant difference at P-value < 0.01.
Fig 8.
Shrinkage Variations with Slice Thickness and Drying Temperature.
Fig 9.
Comparison of Experimental and Predicted Shrinkage Values.
Fig 10.
Moisture Diffusivity of Apple Slices at Different Temperatures and Thicknesses.
Fig 11.
Comparison of Predicted and Experimental Moisture Diffusivity Values.
Table 4.
Anova results for the effect of temperature and thickness on color change.
Table 5.
Average values of L*, a*, and b* color parameters of apple slices before and after drying under different drying treatments.
Fig 12.
Color Changes for Different Drying Conditions.
The letters show significant difference at P-value < 0.01.
Fig 13.
Mesh size versus error of moisture content estimation.
Fig 14.
Comparison Between Measured and Predicted Moisture Content for Different Experiments.
Table 6.
Statistical comparison of experimental and modeled drying data.