The Effect of Drying Temperature and Thickness on the Drying Kinetic, Antioxidant Activity, Phenolic Compounds, and Color Values of Apple Slices

<div>Predicted MR versus experimental MR ((a) = 1.5 ± 0.5 mm thickness, (b) = 5 ± 0.5 mm thickness).</div>

Journal of Food Quality

fig2

Figure 2

Figure 2: The Effect of Drying Temperature and Thickness on the Drying Kinetic, Antioxidant Activity, Phenolic Compounds, and Color Values of Apple Slices 

Figure 2 | The Effect of Drying Temperature and Thickness on the Drying Kinetic, Antioxidant Activity, Phenolic Compounds, and Color Values of Apple Slices 