摘要：Infrared drying characteristics of kiwifruits under natural and forced drying air convection with different conditions were investigated. An experimental study along with statistical analysis aimed to evaluate quality characteristics of infrared‐dried kiwifruit slices, in terms of drying time, rehydration ratio and shrinkage as a function of infrared power levels, slice thicknesses, slice distance from the infrared lamps, and air velocity. Response surface methodology was used for optimization of drying parameters with employing desirability function. Minimum drying time, shrinkage, and maximum rehydration ratio assumed as criteria for optimizing drying conditions of kiwifruit slices were strongly dependent on the drying conditions. All operating variables had a significant effect on total responses, but slice thickness almost was the most prominent factor. The slices dried at the highest power level, the lowest distance from the Infrared lamp, the least thickness, and air velocity showed a higher rehydration capacity than slices dried at the other conditions.
