The present study was carried out to investigate the effect of solution concentration, immersion time, process temperature and slices thickness on osmotic dehydration of apple slices. The osmotic dehydration characteristics such as water loss (WL), weight reduction (WR) and solid gain (SG) were studied for sugar solution of (50 and 70 ºBrix) at a temperature of (30 °C and 50 °C) for 8 hours of immersion time. | Studies on drying of osmotically dehydrated apple slices