 This research examined the effects of ultrasound-assisted osmotic dehydration, UAOD, on kiwi fruit slices. It found that the UAOD process increased moisture loss and soluble solids gain, decreased dehydration duration, and increased effective moisture diffusivity, DEF. The DEF determined by Fick Second Law ranged from 9.05x10-11 to 29.28x10-11m2, this. The page equation was the best-fitting model for the dehydration curve of kiwi fruit slices. This article was authored by Farcred and Salehi, Rana Chiragi, and Majid Rasuli.