Osmotic dehydration of Banana was d

Osmotic dehydration of Banana was done using sugar
solution for Banana slices; sugar osmotic solution has been
reported to be more effective for Banana. Most efficient Moisture
Loss occurred between 60 to 90 Minutes indicating that it may
not be necessary to carry out the osmotic treatment step for
longer hours. However, Moisture Loss, Solids Gain and Weight
Reduction increased with longer time of treatment.
The results also suggest that for bananas, temperature is an
important variable. Due to the soft texture of bananas, osmotic
treatment of bananas needs not to be done at extreme conditions
of temperature and concentration.
Results obtained suggest that a product for further drying
could be obtained by treating the slices at temperatures not more
than 40oC and using osmotic solutions at 45 or 50 Brix.