Apple slices of 8 ± 0.1 mm thickness were immersed in sucrose solution of 50°Bx at a temperature of 50°C for OD. The OD was carried out for 5 h. The ratio of weight of sucrose solution to apple slices was 4:1. Initial sucrose content of apple is 6.56%. Using the data presented in Table 3.2, characterize the moisture content profile of the apple slices during the dehydration process. Also compare predicted moisture contents with the experimental values at different OD times.