In this study, the effect of ultrasonic pre-treatment on osmotic dehydration of kiwi slices was investigated. Kiwi fruit slices were subjected to ultrasonic pre-treatment in a sonication water bath at a frequency of 25 kHz for 20 min. Osmotic dehydration of ultrasonic pre-treated samples were conducted for a period of 300 min in 60 Brix sucrose solution. The kinetics of moisture loss and solute gain during osmotic dehydration were predicted by fitting the experimental data with Azuara's model and Weibull's model. The effects of ultrasound application on water loss, sugar gain, effective moisture diffusivity and solute diffusivity of the samples were analysed. The osmotic dehydration process showed a rapid initial water loss followed by a progressive decrease in the rates in the later stages. From the Azuara's model, the predicted equilibrium water loss value for ultrasound pre-treated sample was 58.4% (wb) at 60°C that was nearly 16% higher than the samples treated under atmospheric conditions. Fitting of Weibull model showed that the ultrasound pre-treated and untreated samples had shape parameter (β_w) ranging between 0.570–0.616 and 0.677–0.723 respectively. The lower values of shape parameter indicated that sonication caused accelerated water loss resulting faster dehydration rate. Results indicated that the effective moisture diffusivity and solute diffusivity was enhanced in ultrasonic pre-treated samples. The effective moisture diffusivity during osmotic dehydration of ultrasonic pre-treated samples was ranged between 5.460×10⁻¹⁰–7.300×10⁻¹⁰ m²/s and solute diffusivity was varied between 2.925×10⁻¹⁰–3.511×10⁻¹⁰ m²/s within the temperature range 25–60 °C. The enhanced moisture and solute diffusivity in ultrasound pre-treated kiwi slices was due to cell disruption and formation of microscopic channels.

在这项研究中，研究了超声波预处理对猕猴桃片渗透脱水的影响。猕猴桃切片在超声水浴中以25 kHz的频率进行超声波预处理20分钟。在60白利糖度蔗糖溶液中对超声预处理的样品进行渗透脱水300分钟。通过将实验数据与Azuara模型和Weibull模型拟合来预测渗透脱水过程中水分流失和溶质增加的动力学。分析了超声波对样品水分流失，糖分增加，有效水分扩散率和溶质扩散率的影响。渗透脱水过程显示出快速的初始失水，随后在随后的阶段中速率逐渐降低。从Azuara的模型来看，超声预处理样品在60°C时的预计平衡失水值为58.4％（wb），比大气条件下处理的样品高出近16％。Weibull模型的拟合表明，超声预处理和未经处理的样品具有形状参数（β_w）分别在0.570-0.616和0.677-0.723之间。形状参数的较低值表明超声处理导致加速失水，从而导致更快的脱水速度。结果表明，超声预处理样品的有效水分扩散率和溶质扩散率得到了提高。超声波预处理样品在渗透脱水过程中的有效水分扩散率范围为5.460×10 ^-10 –7.300×10 ^-10  m ² / s，溶质扩散率范围为2.925×10 ^-10 –3.511×10 ^-10  m ²/ s在25–60°C的温度范围内。超声预处理的猕猴桃片中水分和溶质扩散性的增强是由于细胞破裂和微观通道的形成。