Optimization of hot air drying temperature combined with pre-treatment to improve physico-chemical and nutritional quality of ‘Annurca’ apple
‘Annurca’ apple, a southern Italian cultivar, is known for its reddening, taste and flavour among the other types of apples, and also for health promoting effects. The aim of this study is to evaluate the effect of a novel pre-treatment, by dipping in a solution containing trehalose, sodium chloride, sucrose, and of drying process conditions (temperature and time) on drying kinetics and quality attributes of dried apple slabs. Drying experiments were carried out by convective drying at temperatures of 50, 55, 60 and 65 °C at a constant air velocity of 2.3 m/s.