ABSTRACT: This study investigates the kinetics and optimization of fluidized bed drying of onion slices using CCRD design by Response Surface Methodology, aiming to enhance drying efficiency and preserve product quality. The effects of drying process parameters viz., drying temperature (43.18, 50,60,70, & 76.82 °C), NaCl concentration (6.59, 10, 15, 20, & 23.41%) and bed thickness (1.636, 3,5, 7, & 8.362 mm) on dehydration ratio, rehydration ratio, color change, ascorbic acid content and overall acceptability were evaluated using multiple response optimization techniques. Optimization analysis revealed that a drying temperature of 70 °C, NaCl concentration of 20%, and bed thickness of 3 mm yielded the highest desirability value of 0.637. Under these optimized conditions, the dehydration ratio, rehyd
