Evolution of the mechanical, textural and theological characteristics of the Granny Smith apple during drying

The evolution of five mechanical, textural and theological properties (stif fness, resistance to deformation, elasticity, viscosity and glass transitio n temperature) of several partially dehydrated Granny Smith apple samples w as observed versus water content. The existence of one critical water conte nt value was pointed out, which defines two phases during the drying proces s. During the first phase, from 650 g H2O/100 g DM (raw material) to about 100 g H2O/100 g DM, the product softens and becomes less viscous and less e lastic. It is in the rubbery state, and a collapse is observed. In the seco nd phase. below 100 g H2O/100 g DM, the product hardens and becomes more el astic and more viscous.