【摘要】 渗透脱水常应用于蔬菜的腌制和水果的蜜制与糖制，或用作果蔬物料干燥前的预处理，以保存物料的营养、感官和功能特性。果蔬物料在超声波处理下能够形成微小孔道，组织结构疏松，从而促进渗透作用，有效提升渗透脱水效率，较好地保存果蔬营养和感官品质。该文主要综述了超声辅助技术在果蔬渗透脱水过程中的应用，阐述其原理，讨论了超声作用及主要影响因素对渗透脱水传质动力学和果蔬产品质量的影响。结果指出超声波作用会增强果蔬物料传质作用，提高失水率和增固率，超声应用参数（超声功率、超声时间、超声强度等）增大往往能提升果蔬渗透脱水效果，超声波技术的应用能够在一定程度上影响果蔬产品质量，如产品颜色、质构和营养成分等。该文为超声波辅助果蔬产品渗透脱水研究提供参考，对超声波应用技术商业化应用前景和未来发展趋势进行分析。更多还原

【Abstract】 Osmotic dehydration is often used in the pickling of vegetables,stir-frying with honey and sugarpreserving of fruits or as the pretreatment of fruits and vegetables before further drying,so as to preserve the nutritional,sensory,and functional characteristics of the materials. Under ultrasonic treatment,fruit and vegetable materials can form micro pores and loose tissue structure,so as to promote infiltration,effectively improve the efficiency of osmotic dehydration,and better preserve the nutrition and sensory quality of fruits and vegetables. This paper mainly summarized the application of ultrasonic technology in the process of osmotic dehydration of fruits and vegetables,expounded its mechanism,and discussed the influence of ultrasonic effect and main influencing factors on mass transfer kinetics of osmotic dehydration and the quality of fruits and vegetables. The results showed that ultrasound could enhance the mass transfer of fruits and vegetables and improve the water loss rate and solid gain rate,and the increase in ultrasonic application parameters(ultrasonic power,ultrasonic time,ultrasonic intensity,etc.)could often promote the osmotic dehydration of fruits and vegetables. The application of ultrasonic technology can affect the quality of fruit and vegetable products to a certain extent,such as product color,texture,and nutritional components. This paper provided a reference for the research on ultrasonic-assisted osmotic dehydration of fruit and vegetable products and analyzed the commercial application prospects and future development trends of ultrasonic application technology.更多还原