Optimization of Drying Conditions of Kiwi Rings with Osmo-solar Dehydration

It is the oldest and most common traditional food preservation method known to dry by laying products under sun. However, if product in direct contact with sun light, there a decrease color nutrient values of product. To solve these problems, solar dryers have been developed which can be utilized due indirectly effect In this study, kiwi rings were dried using osmosolar dehydration as combination osmotic drying. Kiwi first immersed sucrose solutions then dryer. Response Surface Methodology used determine effects conditions ondrying performance find out optimum levels drying for responses safe level. response surface method, selected slice thickness (A), concentrations (B), time (C) (D). The optimized was chosen water loss, diameter shrinkage ratio greenness (a) change. A successful mathematical model obtained between responses. suitable quadratic 2FI change ratio. R2 value 0.952 0.737 0.856 regression coefficients, along corresponding P-values, production are described ANOVA. Values "Prob>F" less than 0.0500 indicate terms significant. case B, C, C2 significant loss. A, AB, AC, AD, BC CD BD, determined concentration 12.7 %w/v, ring 4.06 mm, 125 min 70.9 min, respectively. addition, pretreatment found effective tray