A novel method of osmotic-dehydrofreezing with ultrasound enhancement to improve water status and physicochemical properties of kiwifruit was investigated. Kiwifruit were subjected to osmotic dehydration with different ultrasound power (20 kHz, 0–300 W) at 30 °C for 30 min, and then frozen as well as stored at −18 °C. The results showed that osmotic dehydration with ultrasound enhancement increased water loss and solid gain, and maintained the cell structure. Osmotic dehydration with ultrasound enhancement also reduced freezable water content and decreased water mobility in comparison to osmotic dehydration alone. Osmotic dehydration with ultrasound application prior to freezing shortened the freezing time, decreased drip loss, maintained ascorbic acid content and firmness, preserved the flavor and improved the taste for kiwifruit after freezing and thawing compared to control. Therefore, these results demonstrated that the osmotic-dehydrofreezing with ultrasound application can effectively increase freezing rate and improve the physicochemical properties of kiwifruit in freezing and thawing processes.

研究了一种通过超声波强化渗透脱氢冷冻以改善猕猴桃的水分状况和理化特性的新方法。将奇异果在30°C下以不同的超声功率（20 kHz，0–300 W）进行渗透脱水30分钟，然后冷冻并保存在−18°C下。结果表明，通过超声波增强渗透脱水可增加水分流失和固含量，并维持细胞结构。与单独的渗透脱水相比，超声增强的渗透脱水也降低了可冻结的水含量并降低了水的流动性。冷冻前用超声波进行渗透脱水可缩短冷冻时间，减少滴水损失，保持抗坏血酸的含量和硬度，与对照相比，冷冻和解冻后，可保留奇异果的风味并改善其味道。因此，这些结果表明，通过超声波进行渗透-脱氢冷冻可有效提高猕猴桃在冷冻和解冻过程中的冷冻速率并改善其理化特性。