Procedure:

 

• Cut off apple into cubes of dimension 1cm × 1cm × 1cm

 

• Weigh out 100 g of apple cubes.

 

• Place the cubes onto the cling wraps and wrap up to prevent moisture loss

 

• Setting of air dryer

  • Set hot air flow rate to 1 m/s

  • Inlet hot air temperature = 70°C

 

• Distribute apple cubes evenly and uniformly on the aluminum foil

 

• Tray is placed into oven and experiment is allowed to start

 

• Measure the moisture content of remaining apple offcuts using the moisture content analyser

  • Cut apple into small cubes to increase the exposed surface area for analysis.