Description of the Chemical Content and Properties of Convective Drying to Apple Fruit Snacks

Apple is a natural product rich in biological compounds, dietary fibers, macro elements and microelements. Convective drying is effective way to make such valuable raw materials to preserve and improve sensory properties for future consumers. Convective drying is an advanced means of preserving food products. The best possible results of the drying stage are achieved by performing numerous experiments. As a result, it is necessary to select the preferred characteristics of dehydration regimes on a scientific basis. Then it showed high-quality finished products with long shelf life property. Important to note that sensory and physical-chemical properties of the dried product were proved and noted at a heating temperature of 55 ℃.