## 1 Introduction  
The apple (_Malus domestic_ x Borkh) is an important fruit crop, widely produced in both fresh and processed forms, holding significant economic importance [1]. Amongthe numerous apple cultivars identified, _Royal Gala_, _Golden Delicious_ and _Fuji_ red apples are the most commonly consumed worldwide [2], although over 7000 varieties are known [3]. While the harvest season typically occurs towards the end of summer and during the fall, apples remain available year-round in various processed forms, including frozen products [4].  
Using dried apples as a snack is an interesting way to improve fruit consumption and is becoming more popular due to their phytochemical components that contribute significantly to their nutritional value [2], as they are very rich in water (>80%), sugars (fructose > glucose > sucrose), vitamins (mainly vit. C, 2.3-31.1 mg/100 g of dry matter), minerals and dietary fibers [3]. Additionally, they have attractive organoleptic qualities, are beneficial to human health and used therapeutically, because they promote gastric secretion absorption, lung function, increase weight loss, eliminate toxins and have diuretic effects [4; 5].  
In recent years, global market tendencies have indicated a surge in the consumption of refined foods. However, in the past few years, consumers have become increasingly informed and have consequently shifted their purchasing and consumption patterns towards high-quality food products [6]. Snack foods made from fruits and vegetables are witnessing a rise in popularity due to their lower oil and fat contents, as well as reduced sugar levels compared to other common choices such as chips and cookies [7]. There is a noticeable increase in demand for dried products that preserve most of their original characteristics [8].  
The food industry strives to enhance its products by incorporating ingredients that closely resemble \"natural\" foods while meeting consumer demands for quality at minimal costs [9]. Conventional hot air drying, accounting for over 85% of industrial fruit dehydration methods [10], is cost-effective but carries drawbacks, such as nutrient and bioactive compound loss, changes in physicochemical characteristics and prolonged exposure to high temperatures [11]. Consequently, many companies are now offering home dehydators and some individuals use their own ovens on a small scale for food preservation to minimize waste [12]. The resurgence of food dehydration has become a trend again, although it is essential to prepare food properly to mitigate changes in its chemical and physical composition, as quality parameters undergo various alterations during drying and storage [10].  
Color analyses, microstructure evaluation, assessment of acidity, including pH and titratable acidity, the determination of soluble solids and sugars, antioxidant activity and phenolic compounds are all parameters that contribute to the market value of apples as well as the consumer's choices [13].  
Despite the abundance of information and publications on the subject, there is a lack of comparative studies examining apple snacks obtained through different methods, whether homemade or commercial. Therefore, the objective of this study is to compare fresh and dried _Royal Gala_ apple snacks produced using processing techniques, including solar-dried (SD), oven-dried (OD) at 65 \({}^{\circ}\)C and 85 \({}^{\circ}\)C, as well as two commercial brands (CC and CF), in terms of their physical and chemical properties.  
This analysis aims to evaluate how different drying methods affect the physicochemical properties of _Royal Gala_ apple snacks and the formation of potentially harmful compounds, ultimately supporting more informed choices by consumers and producers regarding snack quality and safety.