Home-Drying Operation Effect on Moisture Content, Electric Energy Consumption, Ascorbic Acid, Total Polyphenol Content, and Color of Sliced “Fuji” Apples

Table 3

Characterization of sliced “Fuji” apples after (fresh) and before seven hours of drying using home dehydrator.

	Fresh	50°C/250 g	50°C/500 g	70°C/250 g	70°C/500 g
Moisture content (% (w.b.))
AA content (mg/100 g d.w.)
TPC (mg GAE/100 g d.w.)
Color ()	—

In each line, different capital letters indicate a significant difference by Tukey’s honestly significant difference test at .