LAUSR

Abstract 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 (βw) 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.