الفهرس 
Physical and mechanical properties of fresh whole kiwifruitOnly 14 pages are availabe for public view
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Abstract
Drying process is a common method for food preservation especially vegetable and fruits.It improves the stability of foods by inhibit enzymes and microbiological activities.Ventilated hot-air drying(VHD is widely used for dehydration of agricultural products.The drawbacks of VHD are unfavourable changes in physical, chemical,organoleptic and nutritiona
characteristics that occur in final products done due to high temperature and long time of drying beside of high cost production. Consequently causes
decrement the quality and consumer acceptance. So, there is a need for
simple and inexpensive process to overcome these drawbacks. Therefore, this work was designed to find a suitable protocol for drying kiwifruit slices.Osmotic dehydration(OD)is one the easy and inexpensive process due to the fact that there is no phase change of water from liquid to vapour state. Consequently, OD and steaming process could be used as a pretreatment
for VHD of kiwifruit slices.