The aim of this research was to analyze mechanical and acoustic properties of apples which were dried using different methods. Apple slices were dried using the following methods: convective, fluidal, microwave-convective and the sublimation. The obtained dried apple material was compressed in a Zwick machine with a velocity of 20 mm/min and with a simultaneous recording of the acoustic emission (AE) generated during sample destruction. Bruel&Kjsr accelerometer type 4381 was used for sound recording. Dried fruit porosity was also determined. Analyses conducted proved that drying methods significantly influence mechanical and acoustic properties of dried apples. Mechanical parameters: apparent Young's modulus, work and compression force were the highest for the fluidal dried apples, and the lowest for apples dried by the sublimation method. The latter group of dried apples was also most porous in structure. The obtained dried apple material differed in the number of events, the acoustic energy and in the range of emitted frequencies. There were negative correlations between mechanical and acoustic parameters of dried apples. The porosity of material correlated with the compression force, as well as the acoustic energy and the number of events.
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