الفهرس 
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Abstract
The main objectives of the present work are as follows: 1- Determine some of the thermal properties of selected foodstuffs (potatoes and apples) at different water contents, such as thermal conductivity (k) and thermal diffusivity (a) coefficients. 2- Study some diffusion and heat transfer parameters of the drying process. 3- Determine moisture sorption isotherm, i.e., water activity of the selected samples and predict the effect of temperatures and parameters on it and the rehydration characteristics of dried samples. 4- Determination of chemical composition, physical properties and enzymatic activity of the selected samples.