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Durvesh Kumari1 and Samsher2 1 Sri Vankateswara University, Gajraula 2Deptt. of Agric. Engg and Food Technology, SVPUA&T, Meerut (UP) Email: durgesh14@yahoo.co.in Abstract The purpose of this work is to analyze the effect of sample to sugar syrup solution ratio of osmotic drying behaviour of banana as moisture loss, solid gain and water loss during osmotic dehydration. Banana slice of 8.0 mm thickness were immersed in sugar syrup concentration of 50%(w/w) in the sample to sugar syrup ratio of 1:2, 1:4 and 1:6 for 180 minutes at 300C temperature. The study was investigated in order to determine optimum sample to sugar syrup solution ratio of banana as pretreatment followed by mechanical drying in hot air oven. Studies were also carried out to investigate the hot air oven drying behavior of osmotically dehydrated banana slices. Percent moisture loss, weight loss and solid gain increased with decreased with slice thickness then increased. Drying rate increased with increase in slice thickness.

Effect of sample to sugar syrup solution ratio on osmotic drying behaviour of banana