Ueno, ShigeakiIijima, ReiHarada, MariLiu, HsiumingShimada, ReikoFukami, Ken2019-03-142019-03-142018-09-079788490486887https://riunet.upv.es/handle/10251/118120[EN] The effects of saccharide additives on the dehydration and drying properties as well as the quality properties of dried kiwi fruit products were investigated. Sliced kiwi fruits were soaked and dehydrated in citric acid, glucose, sucrose and the pH-adjusted sugar solutions, individually. Osmotic dehydration and drying kinetic parameters were calculated using exponential models. Drying rate constants and water activities of dried kiwi fruits with osmotic dehydration were superior to those without osmotic dehydration. Soaking solutions with a lower pH led to a decrease in lightness. However, soaking sokution pH had no significant effect on the water activity or drying kinetics.6Reserva de todos los derechosDryingDehydrationDewateringEmerging technologiesProducts qualityProcess controlEnvironmentalEvaporationSublimationDiffusionEnergyIntensificationKineticsKiwi fruitOsmotic dehydrationEffect of saccharide additives on dehydration–drying kinetics and quality properties of dried kiwi fruit productsCapĂtulo de libro10.4995/IDS2018.2018.7487Abierto