How thickness impacts on dehumidification?

As illustrated in figure 1 and 2, the dehumidification shifts outward from the centre of the apple slice, in which moist are removed by air flown. Ostenibly, thickness is factor needed considering as attributing distance between centre and edge of the surface. It is apparent that the longer this distance, the more time it takes to dehumidify.

Figure 1

Figure  2

Meanwhilst, the figure 2-4-3 represents influence of thincknes of dry apple slice at temperature 50⁰C and velocity of 0.5m/s. The data on these charts is comparably equivalent to our experiemnt with chillis. Consequently, the tendency taken place on apple can be used to appply to other friuts despite different indicator research on this part.  

Figure  2 -3 -4

The decline in apple weight is as a result of moist removals. The slope of the line illustrated in figures 2, 3 and 4 signified velocity of moist removal, where the more likely the slope, the more velocity.

To be specific, dehumification on 0.8-cm-thick apple slicers  takes longer time required more time than thinner one. This is as result of distance difference in water diffusion between the centre and edges. For example: the time for 0.4-cm-thick apple slicer to reach definite moisture content (t1) is significantly shorter than analoguous time of 0.6-cm-thick apple slicer.