• Food Science and Preservation
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• v.6 no.3
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• pp.319-323
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• 1999

This study was conducted to minimize the deterioration of dried kiwifruit quality. Osmotic dehydration was carried out as pretreatment before drying. After the kiwifruits were pretreated under optimized osmotic dehydration conditions, they were dried by three drying methods(hot air drying, vacuum drying, freeze drying). Hot air drying and vacuum drying were superior to freeze drying in the drying speed. But vacuum and freeze drying preserved more vitamin C than hot air drying. Also, osmotic dehydrated kiwifruit kept better quality than nontreated kiwifruit. Diffusion coefficient which describes moisture transfer, was high in drying process pretreated with osmosis. The changes of vitamin-C followed the second-order reaction rate equation with high RE, respectively.