eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2026-04-10 14 1 117 131 10.12944/CRNFSJ.14.1.7 25605 article Jayasathya Ezhilkumar 1 Sathish Sundararaman 1 Venkat Vignesh Seenuvasan 1 Department of Chemical Engineering, Sathyabama Institute of Science and Technology, Chennai, India. This research explores the effectiveness osmo-convective drying approaches for kiwi fruit (Actinidia deliciosa) with a focus on preserving nutritional integrity and enhancing quality attributes. Drying is a critical preservation method to reduce moisture content, inhibit microbial growth, and extend the shelf life of perishable fruits like kiwi. The methodology involved an initial osmotic pre-treatment for one hour using a honey salt solution to promote water loss and solid gain, followed by convective drying at 60 °C. Three osmotic agents erythritol, sorbitol, and sucrose were evaluated, each at 50% (w/w) concentration, to assess their effects on drying performance and product quality. Key parameters measured included water loss, solid gain during osmotic treatment, changes in moisture content, and internal temperature of the fruit during drying. Moisture content dropped significantly from 83% to below 20% within two hours of drying. The dried kiwi retained approximately 78% of its original vitamin C content and 70% of total phenolics, indicating effective preservation of key bioactive compounds. Texture analysis showed a 25% increase in firmness, supported by microstructural observations, while color measurements indicated minimal browning, preserving visual appeal. The combined osmo-convective drying process proved efficient in producing dried kiwi slices with improved nutritional value, texture, and appearance, demonstrating its potential as a viable preservation technology. Across all treatments, the dried kiwifruit showed clear differences in quality. Erythritol proved most effective, producing the highest water loss and the lowest water activity (0.25), which greatly improves shelf stability. Color changes were relatively small in sucrose and erythritol samples, while sorbitol caused more noticeable darkening. Sorbitol, however, helped retain the most phenolic compounds, including chlorogenic and caffeic acids. The Midilli model closely matched the drying behavior, and the high effective diffusivity value (2.78 × 10⁻¹⁰ m²/s) confirmed rapid moisture removal. Overall, each osmotic agent influenced quality in distinct and meaningful ways. https://www.foodandnutritionjournal.org/volume14number1/optimization-of-the-replacement-of-alcoholic-sugars-with-sucrose-for-actinidia-deliciosa-under-osmo-drying-conditions-by-measuring-physichochemical-characteristic-using-the-rsm-method/ Kiwi Nutritional Value Optimization Osmo-Convective Drying Osmotic Solutions