This article investigates the use of pulsed electric fields (PEF) and osmotic dehydration (OD) as pretreatments for producing kiwi snacks from undersized fruits that do not meet commercial standards. The study evaluates how these treatments impact the drying kinetics, texture, color, and sensory qualities of the kiwi snacks, comparing various combinations of PEF, OD, and drying temperatures. The authors conclude that combining PEF and OD as a pretreatment offers a sustainable method to produce kiwi snacks with desirable nutritional and sensory properties. DOI: https://doi.org/10.1016/j.ifset.2022.102952

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