APPLE SHRINKAGE UPON DRYING

In this paper results from a study of the shrinkage of Mutsu apple sli ces during drying in a convective oven are presented. The results are expressed as relationships between volume and thickness reduction as w ell as between volume reduction and water content. No differences were observed with respect to slice size. Volume change was correlated to thickness change through an exponent of 1.50+/-0.24 for all samples me asured. Volume change was linearly correlated with water content with r = 0.95.