Food dehydration of fruits is one of the most challenging processes in food technology. In order to optimize the quality of dehydrated fruits novel dry conservation procedures should be developed. Where ventilated hot air dryers'(VHD) produces poor fruit quality. So, different methods were applied to decrease the drawbacks of traditional methods. Kiwifruit slices submitted to steaming and osmotic dehydration (OD) in 60% sucrose solution as pre-treatment followed by VHD was studied. Results revealed that weight reduction (WR), water loss (WL) and solid gain (SG) of kiwifruit were significantly increased as extend of immersion period. Weight reduction (WR) was found to be lower than water loss (WL) during OD. On the other hand, WL was higher than that of SG. Steaming and/or OD as pre-treatment for kiwifruit drying increases the membrane permeability. Moreover, steaming process releases the trapped air from the kiwifruit tissue. Thus increase both water loss (WL) and dehydration efficiency index (DEI). Contrary, decrease moisture content (MC) in the final product. Steaming process is more pronouncing effect than that of OD. Rehydration capacity (RC) of dried kiwifruit slices improves by OD using osmotic solution (60% sucrose) at 40°C for 2 hrsas pre-treatment while steaming process has no remarkable effect