Effects of Drying Methods on Kiwi Fruit Quality

This study explores the perishability challenges of kiwi fruit and evaluates three drying techniques—freeze drying, hot air drying, and microwave drying—based on quality retention, cost-effectiveness, and efficiency. Using standardised slice preparation, drying setups, and physicochemical analysis metrics, the research conducts a comparative investigation. Key findings highlight trade-offs among methods, offering insights and recommendations for industrial applications. By addressing existing...