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. 2020 Oct 18;9(10):1488. doi: 10.3390/foods9101488

Figure 3.

Figure 3

Kinetics of changes in the water content and material temperature measured along the slice axis and at its upper and lower surface during the freeze-drying of 1 cm-thick apple slices. The process was carried out at a pressure of 63 Pa and different shelf temperatures (T): (A)—T = 10 °C; (B)—T = 50 °C: adopted from [19].