Dried apples improve your health owing to their mineral contents. The main function of packaging dried apples is to protect the packaged product from external factors that may affect the contents' physicochemical, mechanical, and sensory changes during the storage period. The study investigates the sensory characteristics and content of hydroxymethyl-furfural and polyphenols in dried apples and health-related considerations. To gratify that aim, the mixed apple sample was calibrated (precise sorting according to the size and color of the apples), selected, washed, and cut into slices. The product is sulfurized with SO2, the procedure takes several hours, and it is immediately introduced into the dryer. The mass is dried in a dryer "Iverak" (Valjevo, Serbia) with warm air at a temperature of max 65 ° C for 15-18 hours. Packaging materials used in the study are: 1. Monomaterial, polyethylene (PE), thickness 95μ m (PE (95) μ m); 2. Combined packaging material, oriented polypropylene metallized (OPP), thickness 20 μ m (OPPmet (20) μ m); 3.Combined packaging material, oriented polypropylene (OPP) / polyethylene (PE) thickness 20 / 50μ m (OPP / PE (20/50) μ m); 4.Combined packaging material, oriented polypropylene metallized (OPPmet) / polyethylene (PE) thickness 20 / 50μ m (OPPmet / PE (20/50) μ m); 5.Combined packaging materials, polyester (PET) / oriented polypropylene metallized (OPP) met / polyethylene thickness 12/38/30 (PET/OPPmet/PE(12/38/30) μ m). The study presents the results of testing in changes of content of hydroxymethyl-furfural (HMF), polyphenols and sensory properties, dried apples packed in different combinations of packaging materials, including PE (95) μ m, OPP met (20) μ m, OPP / PE (20/50) μ m, OPP met / PE (20/50) μ m, PET / OPP met / PE (12/38/30 μ m), considering health issues. The article's findings can make a notable contribution to the knowledge of the thermal kinetics of antioxidant impacts and phenolic content over the production of apple chips.

Sensory integration is the organization of the senses for their use. It is a neuro-biological activity that allows the reception and processing of sensory information, which in large quantities from the senses come to the brain, at all times. The aim of the study is to examine the prevalence of sensory integration difficulties of the tactile sensory system of children with developmental disabilities, and to establish the statistical significance of differences in relation to the type of difficulty. The total sample of respondents (N=60) consisted of four subsamples of 15 respondents, namely; children with autism, children with Down syndrome, children with hearing impairment and children with sight impairment. The Mann-Whitney U test and the Wilcoxon W test at the level of statistical significance of p<0.05 were used to test the statistical significance of the differences between the subsamples of the subjects. The results of the study show that 86.67% of children with autism, 66.67% of children with Down syndrome, 20% of children with hearing impairment and 40% of children with sight impairment have difficulties with sensory integration of the tactile system. Children with hearing impairment (Rank M 43.97), children with sight impairment (Rank M 35.03), children with Down syndrome, and children with autism (Rank M 14.93) show the least difficulty in sensory integration of the tactile sensory system. There is a statistically significant difference in the difficulties of sensory integration of the tactile sensory system between children with autism, children with Down syndrome, children with hearing impairment and children with sight impairment at the level of statistical significance of p<0.05.

Sensory integration represents the organization of the senses for their use. It is a neuro-biological activity that allows the reception and processing of sensory information, which in arrive from the senses in huge quantities into the brain, at any time. The ability of the brain to successfully process tactile information allows the child to feel safe and develop a connection with those around it. An autistic child is not able to register many stimuli from their environment, so insufficient or poor sensory processing can contribute to the image of autism. Children with autism spectrum difficulties have specific difficulties in touch perception. The aim of the study was to examine the prevalence of sensory integration difficulties of the tactile sensory system of children with autism spectrum disorders, and to establish the statistical significance of differences in relation to children without developmental difficulties. The total sample of subjects (N=30) consisted of two subsamples. The first subsample of subjects (N=15) consisted of children with difficulties from the autism spectrum, and the second subsample of subjects (N=15) consisted of children without developmental difficulties. The measurement instrument was the „Questionnaire for testing tactile sensory sensitivity“ with 11 variables and the offered answers of possible sensory response was applied. The Mann-Whitney U test and the Wilcoxon W test at the level of statistical significance of p<0.05 were used to examine the statistical significance of the differences between the subsamples of the subjects. The results of the study showed that 86.67 % of children with autism have difficulties in sensory integration of the tactile sensory system. The hypersensitive type of sensory response has 26.67 %, and the hyposensitive sensory response 20 % of children with autism. 40.00 % of children with autism have a mixed type of tactile sensory. There is a statistically significant difference between children with autism and children without developmental difficulties on 4 variables.