Effects of Drying Methods on Kiwi Fruit Quality

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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...