{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,24]],"date-time":"2026-02-24T23:46:42Z","timestamp":1771976802920,"version":"3.50.1"},"reference-count":78,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2025,5,29]],"date-time":"2025-05-29T00:00:00Z","timestamp":1748476800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Horticulturae"],"abstract":"<jats:p>This study explores the acoustic, mechanical and sensory characteristics of Royal Gala dried apples, with a special focus on the potential of solar drying as a sustainable processing method. Apple samples were subjected to different drying techniques, being solar dried (SDA) or oven dried (ODA), with two industrially processed commercial products (CCA\u2014commercial apples C and CFA\u2014commercial apples F) included. The samples were analyzed using acoustic measurements, X-ray diffraction (XRD) and sensory evaluation to assess textural properties and consumer perception. Acoustic analysis revealed that crispier samples produced louder and higher-frequency sounds upon fracture, showing strong alignment with sensory assessments. X-ray diffraction indicated an increase in crystallinity during dehydration, with a shift in the amorphous peak toward lower angles, and reduced intensity, reflecting progressive water removal. Sensory evaluation showed varying degrees of crispiness among the samples, in the following order: CFA &gt; SDA &gt; CCA &gt; ODA. Consumer testing highlighted greater acceptance and consensus for SDA and ODA samples in terms of texture and overall appeal, whereas CCA and CFA received more polarized opinions. These findings demonstrate how different drying methods influence the structural and textural properties of dried apples. Solar drying was shown to be a promising sustainable alternative; as it uses a renewable energy source, it has a low operating cost and simple maintenance. It allows farmers and small producers to process their own food, adding value and reducing post-harvest losses, preserving desirable textural attributes and achieving high consumer acceptance.<\/jats:p>","DOI":"10.3390\/horticulturae11060610","type":"journal-article","created":{"date-parts":[[2025,5,29]],"date-time":"2025-05-29T09:47:34Z","timestamp":1748512054000},"page":"610","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["From Sun to Snack: Different Drying Methods and Their Impact on Crispiness and Consumer Acceptance of Royal Gala Apple Snacks"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2986-7818","authenticated-orcid":false,"given":"Lisete","family":"Fernandes","sequence":"first","affiliation":[{"name":"CQ-VR Centre of Chemistry\u2014Vila Real, UME\/CIDE Electron Microscopy Unit\u2014Innovation and Development Centre, University of Tr\u00e1s-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7589-1299","authenticated-orcid":false,"given":"Pedro B.","family":"Tavares","sequence":"additional","affiliation":[{"name":"CQ-VR Centre of Chemistry\u2014Vila Real, UME\/CIDE Electron Microscopy Unit\u2014Innovation and Development Centre, University of Tr\u00e1s-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6113-1456","authenticated-orcid":false,"given":"Carla","family":"Gon\u00e7alves","sequence":"additional","affiliation":[{"name":"CITAB\u2014Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Tr\u00e1s-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal"},{"name":"Epi-Unit\u2014Epidemiology Research Unit and Laboratory for Integrative and Translational Research in Population Health, Institute of Public Health, 4050-600 Porto, Portugal"},{"name":"RISE-Health, School of Life and Environmental Sciences, University of Tr\u00e1s-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,5,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"e13316","DOI":"10.1111\/jfpp.13316","article-title":"Effect of different moisture equilibration process on the quality of apple chips dried by instant controlled pressure drop (dic)-assisted hot air drying","volume":"42","author":"Zhou","year":"2017","journal-title":"J. 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