Kiwifruit slices were immersed in a solution containing sugar solution of 30, 45 and 60 ᵒ Brix for about 1 h, at three different osmotic solution temperatures 30, 40 and 50 ᵒ C.The effect of process parameters (such as duration of osmosis, syrup concentration and syrup temperature) on mass transport data (such as water loss, solid gain and mass reduction) during osmotic dehydration was studied. After 1 h of osmotic dehydration, the minimum and maximum mass reduction, water loss and sugar gain

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... re in the range of 32.50 to 43.74, 36.30 to 55.82 and 6.88 to 11.82 per cent corresponding to low levels (30 ᵒ Brix, 30ᵒ C) and high levels (60 ᵒ Brix, 50 ᵒ C) of syrup concentration and temperature respectively. K e y w o r d s kiwifruit,