Prepare apple slices with a named drying method, check cooled pieces, condition the fruit and keep a downloadable batch record.
Open CSU’s Drying Fruits instructions, including its apple row and pretreatment section. In Notepad, start a record with batch ID, date, apple variety, source URL, equipment and intended use. Keep the selected preparation with this batch so a later comparison uses the same starting point.
Use sound, mature apples. Wash, peel and core them, then cut uniform rings or slices; CSU specifies 1/8–1/4 inch. Follow one complete pretreatment recipe and drain as directed. Record the actual cut and pretreatment used, including ingredient form and concentration.
Arrange slices in one layer with air circulation. Use the chosen procedure and compatible equipment instructions; CSU describes drying fruit at 140°F. If the control is Celsius, convert that setting and retain the original value in the record. Log start time, actual checks and tray changes.
Check cooled pieces from different tray positions. CSU’s apple endpoint is pliable and leathery with no moist center when cut. Record each observation and continue drying when the selected endpoint has not been reached. Optionally weigh the finished batch and calculate its yield from the prepared load measured on the same basis.
Follow NCHFP fruit conditioning: place cooled fruit loosely in closed jars for 7–10 days, shake daily and inspect for condensation. Redry if condensation develops; discard moldy food. Record the checks before final packaging. Label the batch, method and storage location, then download the Notepad text for the next harvest.
Write the apple preparation, observations, conditioning checks and package details as plain text. Notepad saves in this browser and downloads your exact .txt record.
Convert the temperature stated by the selected apple-drying procedure from Fahrenheit to Celsius.
Use X is what % of Y? for measured finished mass divided by prepared loaded mass in the same unit. The result is batch yield, not moisture content.
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Use the complete apple row and the selected pretreatment instructions. Record the actual process; published drying times are observations for planning, not a batch-completion guarantee.
Use NCHFP’s fruit-specific conditioning and packaging procedure. Keep these checks separate from the mass record.
Yield (%) = finished mass ÷ prepared loaded mass × 100. Use the same batch, tare basis and unit; identify excluded cores, peels and rejected pieces. The calculation does not measure remaining water or water activity.
Keep variety, cut size and loaded-mass basis with the record before comparing yields.
Wait for Notepad’s saved status and download .txt. Browser storage is local and can be cleared.