The time required to reach the final moisture content for
the osmotically treated samples was longer than that for
non-osmotically treated samples. In addition, the required
drying time increased significantly as the sucrose solution
concentration increased. The longer drying time for the
osmotically treated banana is due to their less porous structure,
as seen in Fig. 4. In addition, the sucrose diffusing
into the banana slices is bound with moisture present in
the banana tissue, and this binding resulted in the low drying
rate, as seen in Fig. 2.[10,19]
Color