Effects of ice-temperature vacuum drying pressure on quality of kiwifruit slices

Peeled kiwifruit slices as the test materials were dried using ice-temperature vacuum drying technology. Main research of this paper was focused on effects of different drying pressure ( 150, 350 and 550 Pa) of ice-temperature vacuum on the drying rate and quality of kiwifruit slices. The results showed that the ice-temperature vacuum drying technology could reduce the consumption of nutrients maximumly.Compared with other two drying pressures, the drying pressure of 350 Pa was the best process for improving the drying quality of kiwifruit slices. The rate of water loss and brix was 70.6% and 24.5% respectively.However, ratio of rehydration, V_Ccontent and color difference was 4.75, 110 mg/ ( 100 g) and 20.35 respectively, which indicated that ice-temperature vacuum drying technology would have a good application prospect in the future.