Abstract
In this paper we report the preliminary results of our study concerning the drying of different varieties of apples and the influence of this process to the chemical composition of these fruits. Three varieties of apples imported from Holland (Golden Delicious, Jonagold, Royal) and one Romanian variety of apples (Bot Iepure) were studied. We have determined the percentage in residual water, the sugar concentration and the acidity of the apples before and after the drying process. An evaluation of sensorial properties was completed. Significant differences between the four varieties were observed. Additional studies in this area are underway.
Cuvinte cheie
apples
drying
residual water
sugar concentration
acidity