The experiments were performed for various conditions at 40–60 °C air temperature, 0.5–1.5 m/s air velocity, 120–600 W microwave and 50–200 W ultrasonic power so as to investigate the effects of drying air temperature, air velocity, microwave and ultrasonic power on the drying characteristics of apple slices. In the study, the combined use of hot air, microwave and ultrasonic energy for apple slices was determined as the most effective and fastest drying method. Besides, according to the experimental results applied to the models selected from the literature, the model that best described the drying characteristics of the apple under the microwave and ultrasonic effect was that of Midilli et al and the correlation coefficient R² was calculated to be between 0.9969 and 0.9999.

在40–60°C的空气温度，0.5–1.5 m / s的空气速度，120–600 W的微波和50–200 W的超声波功率的各种条件下进行了实验，以研究干燥温度，空气速度的影响，微波和超声波对苹果片的干燥特性。在这项研究中，热风，微波和超声波能量结合用于苹果切片被确定为最有效，最快的干燥方法。此外，根据应用于文献的模型的实验结果，最能描述苹果在微波和超声波作用下的干燥特性的模型是Midilli等人的模型，相关系数R ² 计算得出的值介于0.9969和0.9999之间。