The objective of this paper was to study the moisture and salt diffusivity during ultrasonic assisted-osmotic dehydration of cucumbers. Experimental measurements of moisture and salt concentration versus time were carried out and an inverse numerical method was performed by coupling a CFD package (OpenFOAM) with a parameter estimation software (DAKOTA) to determine mass transfer coefficients. A good agreement between experimental and numerical results was observed. Mass transfer coefficients were from 3.5×10^-9 to 7×10^-9 m/s for water and from 4.8 ×10^-9 m/s to 7.4 ×10^-9 m/s for salt at different conditions (diffusion coefficients of around 3.5×10^-12 to 11.5×10^-12 m²/s for water and 5 ×10^-12 m/s to 12 ×10^-12 m²/s for salt). Ultrasound irradiation could increase the mass transfer coefficient. The values obtained by this method were more close to the actual data. The inverse simulation method can be an accurate technique to study the mass transfer phenomena during food processing.

本文的目的是研究黄瓜超声辅助渗透脱水过程中的水分和盐分扩散率。进行了湿度和盐浓度随时间变化的实验测量，并通过将CFD软件包（OpenFOAM）与参数估计软件（DAKOTA）耦合以确定质量传递系数来执行反数值方法。观察到实验结果和数值结果之间的良好一致性。质量传递系数分别为3.5×10 ^-9〜7×10 ^-9米/ s的水和从4.8×10 ^-9米/秒至7.4×10 ^-9米/秒为在不同条件下（大约的扩散系数盐3.5×10 ^-12至11.5×10 ^-12 m ²/ s（对于水）和5×10 ^-12 m / s至12×10 ^-12 m ² / s（对于盐）。超声辐照可以提高传质系数。通过这种方法获得的值更接近于实际数据。逆仿真方法可以是研究食品加工过程中传质现象的准确技术。