Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

► Effects of air velocity and temperature on drying kinetics and quality attributes of apples were study. ► Dehydration rates increased as air conditions were increased due to high moisture diffusivities values. ► Rehydration rate, colour and antioxidant activity decreased at high process temperature. ► Increase in firmness during drying could be explained based on glass transition temperature. ► Microstructure analysis showed that cell disruption occurred at high air temperature and velocity.