ENHANCED SHELF LIFE AND NUTRITIONAL PROFILE OF KIWI (Actinidia deliciosa) THROUGH OSMO-CONVECTIVE DRYING

This study explores the osmo-convective drying of Actinidia deliciosa (kiwi) using honey and salt-sugar solutions. Osmo-convective dehydration has been identified as a highly efficient method of preservation that significantly enhances the quality of the end product, at the same time minimizing energy consumption. In this comprehensive research, Actinidia deliciosa, or simply kiwi fruit, was treated with osmotic dehydration, which made use of honey besides a binary solution of salt and sugar, and subsequently, the treatment was preceded by a convective drying treatment. The different process parameters, such as water loss, solid gain, and total mass loss, were examined systematically and scientifically. The comparative study conducted between fresh kiwi fruit and osmo-dried samples revealed that the treated fruits exhibited superior nutritional value, more vibrant color, and improved texture, making them highly suitable as healthy snack options. Among the different treatments evaluated, the honey-based osmosis process produced the highest quality end product, outperforming the other methods. A six-month shelf life was ensured by the optimized honey-based osmo-convective drying process, which produced a 9.6% solid gain, 26.3% water loss, and 90% enhanced vitamin C retention. This energy-efficient method encourages kiwi fruit processing that is sustainable.