Determination of the moisture content in infrared dried apples

Abstract

The objective of this work was to find parameters for determining a moisture content of dried apples by
means of infrared analyzer (MA 35 from Sartorius, Germany), such ones that the results correspond to
those determined by classical vacuum oven method. Apples were available in seven batches with
moisture contents from 2.5 to 28%. The drying parameters were established using the automatic mode.
Temperature was varied in a range from 80 to 112°C. Two various temperatures 82 and 98°C were
defined as the most suitable to apples with moisture content less and more than 7.5 % respectively. The
statistical evaluation of the accuracy of the results of measurements was derived.