摘要：This study was intended to determine the drying kinetics of persimmon puree in a freeze drier. Experiment al drying dat a were fitted to the oretical ( Fick's Law of Diffusion) and ten we ll-known empirical thin laye r drying models. In addition, the effective moisture diffusivity and color changes depending on the drying time were determined. The criteria considered for selecting the most suitable model we re to obtain the highest R 2 and lowe st RMSE, and F 2 values. Depending on these criteria, Logarithmic model (R 2 =0.994, RMSE=0.0250 and F 2 =0.0009) was chosen to estimate the moisture ratio of persimmon puree during the drying process with a great accuracy. The effective moisture diffusivity (D eff ) of freeze dried persimmon puree was calculated by using the Fick's Law of diffusion model, and it was found to be as 7.302 x10 -10 m 2 /s. During the drying operation L* values increased and a* and b* values of persimmon puree decreased with a total amount of color change ('E) of 32.20
