The aim of this work was to investigate the effect of ultrasound (US) pre-treatment on endogenous metabolic activity of kiwifruits slices subjected to osmotic dehydration (OD), measured by metabolic heat production in isothermal calorimeter, respiration rate, structure changes and cell viability. Moreover, the overall changes on minimally processed kiwifruit were also studied by means of electronic tongue system. Kiwifruit slices (10 mm thick) were treated with US in the bath at a frequency of 35 kHz for 10, 20 and 30 min. The OD process was conducted in a 61.5% sucrose solution at 25 °C for pre-established contact period of 0, 10, 20, 30, 60 and 120 min. The results showed that the application of US pre-treatment and OD process promoted the reduction of metabolic heat as a consequence of a partial loss of vitality. Moreover, US and US + OD treatment specifically impacted the structure and the chemical picture of kiwifruit samples.

Industrial relevance

Ultrasound treatment coupled with osmotic dehydration could be applied at industrial level in order to save time and energy for a further dehydration process. Moreover, fruit tissue treated with ultrasound treatment promoted structural modifications and chemical changes in the kiwifruit tissue, as resulted from the present study, which could be useful for the industries to design novel products with intermediate moisture content.

中文翻译：

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超声波辅助渗透压脱水猕猴桃的代谢和感官评估

这项工作的目的是研究超声波（US）预处理对猕猴桃片进行渗透性脱水（OD）后的内源性代谢活性的影响，方法是通过等温量热仪中的代谢热产生，呼吸速率，结构变化和细胞生存力进行测量。此外，还通过电子舌头系统研究了最低限度加工的奇异果的总体变化。将奇异果片（10毫米厚）在水浴中以US在35 kHz的频率下处理10、20和30分钟。OD过程在61.5％的蔗糖溶液中于25°C进行，预先建立的接触时间为0、10、20、30、60和120分钟。结果表明，由于部分活力丧失，US预处理和OD工艺的应用促进了代谢热的减少。而且，

行业相关性

为了节省进一步脱水过程的时间和能量，可以在工业水平上应用超声波处理和渗透脱水。此外，本研究结果表明，用超声波处理的水果组织促进了奇异果组织的结构修饰和化学变化，这对于工业设计具有中等水分含量的新产品可能是有用的。