## 3 Results and Discussion
### Sensory Evaluation
It can be observed that all panelists highly appreciated ('like very much' to 'like extremely') apple chips 'Florina' dried in a debydrator (sample F2), while the last sample F1 (7.38 \({}^{\mathrm{d}}\)\(\pm\) 0.11) was  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline  & **Sample** & \(\mathbf{L^{*}}\) & \(\mathbf{a^{*}}\) & \(\mathbf{b^{*}}\) & \(\Delta\mathbf{E}\) & \(\mathbf{BI}\) & \(\mathbf{WI}\) \\ \hline \multirow{4}{*}{Dried apple} & S1 & 52.22 \({}^{\mathrm{d}}\)\(\pm\) 2.20 & 11.16 \({}^{\mathrm{a}}\)\(\pm\) 0.55 & 22.43 \({}^{\mathrm{c}}\)\(\pm\) 1.34 & 45.87 \({}^{\mathrm{a}}\)\(\pm\) 1.53 & 70.72 \({}^{\mathrm{a}}\)\(\pm\) 0.28 & 46.01 \({}^{\mathrm{d}}\)\(\pm\) 1.49 \\  & S2 & 75.96 \({}^{\mathrm{a}}\)\(\pm\) 0.13 & 3.23 \({}^{\mathrm{d}}\)\(\pm\) 0.30 & 27.11 \({}^{\mathrm{a}}\)\(\pm\) 0.17 & 28.59 \({}^{\mathrm{c}}\)\(\pm\) 0.19 & 46.24 \({}^{\mathrm{c}}\)\(\pm\) 0.33 & 63.62 \({}^{\mathrm{b}}\)\(\pm\) 0.18 \\ chip samples & G1 & 69.91 \({}^{\mathrm{b}}\)\(\pm\) 0.27 & 4.47 \({}^{\mathrm{c}}\)\(\pm\) 0.41 & 25.72 \({}^{\mathrm{ab}}\)\(\pm\) 0.45 & 31.69 \({}^{\mathrm{b}}\)\(\pm\) 0.37 & 49.58 \({}^{\mathrm{b}}\)\(\pm\) 0.80 & 60.16 \({}^{\mathrm{c}}\)\(\pm\) 0.34 \\ (14 th day) & G2 & 77.17 \({}^{\mathrm{a}}\)\(\pm\) 0.80 & 0.64 \({}^{\mathrm{e}}\)\(\pm\) 0.15 & 24.28 \({}^{\mathrm{b}}\)\(\pm\) 0.29 & 25.37 \({}^{\mathrm{d}}\)\(\pm\) 0.67 & 37.46 \({}^{\mathrm{d}}\)\(\pm\) 0.60 & 66.66 \({}^{\mathrm{a}}\)\(\pm\) 0.71 \\  & F1 & 64.49 \({}^{\mathrm{c}}\)\(\pm\) 1.13 & 8.09 \({}^{\mathrm{b}}\)\(\pm\) 0.17 & 20.52 \({}^{\mathrm{d}}\)\(\pm\) 0.34 & 33.65 \({}^{\mathrm{b}}\)\(\pm\) 0.75 & 46.93 \({}^{\mathrm{c}}\)\(\pm\) 0.17 & 58.19 \({}^{\mathrm{c}}\)\(\pm\) 0.77 \\  & F2 & 63.78 \({}^{\mathrm{c}}\)\(\pm\) 0.87 & 2.77 \({}^{\mathrm{d}}\)\(\pm\) 0.20 & 19.90 \({}^{\mathrm{d}}\)\(\pm\) 0.11 & 32.98 \({}^{\mathrm{b}}\)\(\pm\) 0.84 & 39.82 \({}^{\mathrm{d}}\)\(\pm\) 0.66 & 58.57 \({}^{\mathrm{c}}\)\(\pm\) 0.83 \\ \hline \multirow{4}{*}{Dried apple} & S1 & 52.26 \({}^{\mathrm{e}}\)\(\pm\) 1.03 & 9.84 \({}^{\mathrm{b}}\)\(\pm\) 0.75 & 20.02 \({}^{\mathrm{e}}\)\(\pm\) 0.42 & 44.57 \({}^{\mathrm{a}}\)\(\pm\) 0.98 & 61.34 \({}^{\mathrm{a}}\)\(\pm\) 1.42 & 47.29 \({}^{\mathrm{e}}\)\(\pm\) 0.95 \\  & S2 & 69.63 \({}^{\mathrm{b}}\)\(\pm\) 1.09 & 5.97 \({}^{\mathrm{c}}\)\(\pm\) 0.10 & 26.31 \({}^{\mathrm{a}}\)\(\pm\) 0.60 & 32.58 \({}^{\mathrm{d}}\)\(\pm\) 0.54 & 52.78 \({}^{\mathrm{b}}\)\(\pm\) 0.48 & 59.36 \({}^{\mathrm{b}}\)\(\pm\) 0.59 \\ chip samples & G1 & 64.76 \({}^{\mathrm{c}}\)\(\pm\) 0.78 & 6.19 \({}^{\mathrm{e}}\)\(\pm\) 0.24 & 23.70 \({}^{\mathrm{b}}\)\(\pm\) 0.19 & 34.67 \({}^{\mathrm{c}}\)\(\pm\) 0.58 & 51.72 \({}^{\mathrm{b}}\)\(\pm\) 0.40 & 57.07 \({}^{\mathrm{c}}\)\(\pm\) 0.58 \\ (21 st day) & G2 & 72.39 \({}^{\mathrm{a}}\)\(\pm\) 0.08 & 3.31 \({}^{\mathrm{d}}\)\(\pm\) 0.03 & 24.75 \({}^{\mathrm{b}}\)\(\pm\) 0.03 & 29.09 \({}^{\mathrm{e}}\)\(\pm\) 0.07 & 44.27 \({}^{\mathrm{a}}\)\(\pm\) 0.07 & 62.77 \({}^{\mathrm{a}}\)\(\pm\) 0.07 \\  & F1 & 58.65 \({}^{\mathrm{d}}\)\(\pm\) 0.57 & 12.42 \({}^{\mathrm{a}}\)\(\pm\) 0.53 & 21.44 \({}^{\mathrm{d}}\)\(\pm\) 0.25 & 40.23 \({}^{\mathrm{b}}\)\(\pm\) 0.69 & 60.30 \({}^{\mathrm{a}}\)\(\pm\) 0.96 & 51.77 \({}^{\mathrm{d}}\)\(\pm\) 0.68 \\  & F2 & 68.56 \({}  
Strongly positive correlations were observed between \(M\) and \(aw\) (0.997) or \(BI\) (0.997), and strongly negative correlations were noticed between \(M\) and \(TSS\) (\(-\)0.959) or \(WI\) (\(-\)0.941) in the case of apple samples dried in the oven (Table 3). From Table 4, it can be observed that there are strongly positive correlations between \(M\) and \(L^{\star}\) (0.988) or \(WI\) (0.941) and strongly negative correlations between \(M\) and \(a^{\star}\) (\(-\)0.964) or \(\Delta E\) (\(-\)0.930) when apples are dried in the dehydrator.