In this study, monolayer drying of kiwi slices was simulated by a laboratory-scale hot-air dryer. The drying process was carried out at three different temperatures of 50, 60, and 70°C. After the end of drying process, initially, the experimental drying data were fitted to the 11 well-known drying models. The results indicated that Two-term model gave better performance compared with other models to monitor the moisture ratio (with average R 2 value equal .998). Also, this study used artificial neural network (ANN) in order to feasibly predict dried kiwi slices moisture ratio (y), based on the time and temperature drying inputs (x 1 , x 2 ). In order to do this research, two main activation functions called logsig and tanh, widely used in engineering calculations, were applied.The results revealed that, logsig activation function base on 13 neurons in first and second hidden layers were selected as the best configuration to predict the moisture ratio. This network was able to predict moisture ratio with R 2 value .997. Furthermore, kiwi slice favorite is evaluated by sensory evaluation. In this test, sense qualities as color, aroma, flavor, appearance, and chew ability (tissue brittleness) are considered. K E Y W O R D SArtificial neural network, hot-air drying, sensory evaluation 1

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Gelatin has many applications in the food, pharmaceutical and cosmetic industries due to its technological and functional properties. By-products from fish cleaning are rich sources of collagen. The physical, chemical and rheological properties of gelatin or collagen depend on their sources as well as the extraction conditions. Response surface methodology (RSM) with three parameters was conducted to determine the optimum extraction conditions of gelatin from Caspian whitefish scale. A Box-Behnken design was used to study the combined effects of sodium hydroxide concentration (0.075-0.225 M), soaking time in sodium hydroxide solution (60-180 minute), and extraction temperature (30-50 o C) were determined. Viscosity (cp), gel strength (g), L*, a*, and b* were chosen as responses. The results showed the optimum conditions were sodium hydroxide concentration 0.11 M, soaking time in sodium hydroxide solution of 116 minutes, and extraction temperature of 38 o C. The predicted responses including viscosity, gel strength, L*, a*, and b* were 2.17 cP, 145 g, 6.03, 6.80, and 38.85 respectively. The response surface method was able to estimate the optimal conditions of extraction gelatin with high desirability (0.99).

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