Abstract: The aim of current study is to optimize the drying conditions of kiwifruit using genetic algorithm methodology. Kiwifruits were dehydrated using osmotic solutions (30, 40, 50 and 60%) at different temperatures (20, 40 and 60°C) and air-dried at 60, 70 and 80°C for 5, 6 and 7 hours. The moisture content, rehydration capacity and shrinkage of dried kiwifruits were determined. Applying genetic algorithm the process was optimized for minimum moisture content and shrinkage and maximum rehydration capacity in order to increase the quality of dried product.

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