Abstract: In this paper the hot-air drying and freeze drying of kiwi-fruit slices are comparatively studied. The VC loss ratio and drying rate are taken as criterion. In hot-wind drying experiment, drying rate and VC loss ratio are significantly influenced by thickness of sample, temperature of process and convectional condition(p<0.01). In freeze drying experiment, the thickness of sample and the primary drying temperature influence both the drying rate and VC loss ratio, and the VC loss also influences by freezing rate(p<0.05). The ideal processing parameter are 6 mm thick, 70 ℃ temperature and enhanced the convection in hot-air drying process, and 8 mm thick, -10℃ primary drying temperature and quick freezing in freeze drying. The drying rate in freeze drying is less than in hot-wind drying but the VC loss ration in freeze drying is better than in hot-wind drying.

Key words:  , kiwi-fruit； freeze-drying； hot-air drying； drying rate； ascorbic acid； VC；