3.2 Solubility Analysis
The solubility of most powdered food are essential as rehydration process will occur when the dried milk powder
comes into contact with water. A good rehydration process will wet the dried powder quickly and it will dissolve
without lump or float in the solution.From Figure 4, it is shown that the highest percentage solubility is at the ratio of
1M:1B at every speed for spray dryer and decreased with the increase of the banana content. This may cause from the
solid content that dissolve in the solution. Higher solid content of the sample decreases the solubility of the powder
to dissolved in the water. From the Figure 4 it is shown that highest percentage solubility is for speed 10 in the spray
dryer.From the figure it also shown that the solubility of the powder for freeze dryer are much lower than in the spray
dryer.