Mass transfer during osmotic dehydration of banana slices

Abstract

The effects of temperature and initial sugar syrup concentration on osmotic dehydration of banana slices were studied at an initial ratio of banana slices: sugar syrup as 1:4. The water loss and sugar gain varied with sugar concentration as well as temperature. The movement of water and sugar was modelled for water loss from and sugar gain by the banana slices. The developed model can be used for predicting water loss and sugar gain during osmotic dehydration of banana slices within the range of experimental study.