The effective Normalized moisture content for water
and Normalized solid content were determined, considering
banana as slices configuration. The temperature was controlled
using constant temperature stirred water bath. The ratio of the
volume of slices to that of the medium was maintained at 1:4, 1:5
and 1:10 in order to ensure that the concentration of the osmotic
solution did not change significantly during the experiment. The
samples were withdrawn, rinsed quickly in water, blotted gently
with a tissue paper in order to remove adhering water and then
dried in a hot air oven at 70 0C for 18 hours. The regression
analysis was done by response surface method.