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.