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Figure S1. Variation of moisture content vs. drying time obtained at various temperatures (a) 50 °C, (b) 57 °C, (c) 64 °C and (d) 71 °C.

Figure S2. Drying rates vs. moisture content of pear slices at different temperatures (a) 50 °C, (b) 57 °C, (c) 64 °C and (d) 71 °C.

Figure S3. Comparison of experimental with and predicted moisture ratios from the Midilli et al. model at different temperatures (a) 50 °C, (b) 57 °C, (c) 64 °C and (d) 71 °C.

Figure S4. Comparison between the pear slices with pre-treatments and without drying in terms of effective moisture diffusivity

Figure S5. Arrhenius-type relationship between effective diffusivity and reciprocal of absolute temperature

Figure S6. Rehydration ratio vs. rehydration time at different temperatures (a) 25 °C, (b) 45 °C and (c) 65 °C.

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