Impact of air temperature on drying characteristics and some bioactive properties of kiwi fruit slices

Drying kinetics, ascorbic acid content (AAC), total phenolic (TPC), and antioxidant capacity (AC) of kiwifruits at different temperatures (60 ?C, 70 80) were investigated. The drying rate effective moisture diffusivity the highest 80 ?C. Additionally, Parabolic model best predicts experimental ratio 60 ?C while Page described curve On other hand, AAC, TPC, AC significantly influenced by temperature. Degradation AAC increased with increment in temperature, TPC higher range fresh dried fruits 165.59?12.58-462.81?11.53 mg/100 g DW, 747.66?16.09-1846.87?15.52 GAE 0.283?0.15-1.903?0.15 mmol TE/100 respectively. losses calculated as 64.22%, 59.43%, 85.13%,