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Hot air and vacuum drying were performed to investigate changes in the moisture content, hardness, L-ascorbic acid content, antioxidant activity, and surface color of kiwifruit samples over the course of the drying process at temperatures of 50, 60, and 70°C and a vacuum drying pressure of 3.00 kPa. The residual ratio of AsA and the antioxidant activity in the dried kiwifruit samples was 0.75-0.99 and 4.3-5.5, respectively. The L-ascorbic acid changes in the kiwifruit samples during the hot air drying process followed first order reaction kinetics. Changes in the sample hardness and antioxidant activity were represented by zero-order reaction kinetics. The sample surface color changes after drying were also measured, and the total color change (E) of the samples at all temperatures and for each drying process was greater than 12. The sample color changes (a*) after vacuum drying at each temperature level were significantly (P < 0.01) lower than those associated with hot air drying.

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