Erratum to: The Effects of Drying Parameters on Drying Characteristics, Colorimetric Differences, Antioxidant Capacity and Total Phenols of Sliced Kiwifruit

The influence of drying parameters on drying characteristics, colorimetric differences, antioxidant capacity and total phenols of sliced kiwifruit were researched. The kiwi fruits dried between 2.6 h and 12.1 h for different drying conditions. Total phenol content of dried fruits were ranged from 2.03–2.71 mg GAE/L. Free radical scavenging activity were varied from 26.04% to 40.91%. The effect of different drying temperatures were not very effective on the total phenol content of kiwi fruits. But, the free radical scavenging activity were variable. While L* value were in the range of 51.41 and 72.90, the a* value were ranged between −8.22 and 3.47 and the b* value between 22.24 and 40.37. The most suitable model is Midilli et al. model with low RMSE, reduced chi-square and high modeling efficiency values. While the effective diffusivity ranged between 2.63 × 10−10 and 1.29 × 10−9 m2.s−1, the activation energy was between 28.51 and 34.16 kJ mol−1.