in three independent drying tests at every temperature. The
nutrient degradation was increased with air temperature. At
75◦
Cthe dispersionof results was themostimportant(Fig. 5).
However, similar situationof variability was observed infresh
fruit of pineapple (Santos and Silva, 2009), ingreenvegetables
(Giannakourou and Taoukis, 2003) and during persimmons
drying (Nicoleti et al., 2004), among others.