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Banana dehydration: osmotic, air and solar effects

, : Banana dehydration: osmotic, air and solar effects. Drying ' 92 Proceedings of the 8th International Drying Symposium IDS ' 92, Montreal, Quebec, Canada, August 2-5-1992: 1679-1688

Ripe banana slices 10 mm thick were osmotically dehydrated in sugar solutions of 35, 50 and 65 degrees Brix concn for as long as 52 h, at 30 degrees C. Weight loss, m.c. and total soluble solids of the slices were measured. The rate and extent of these changes were strongly influenced by the strength of the osmotic solutions, and at least 48 h were required for the process to approach equilibrium. Osmotic treated and fresh banana slices were also air dried at 40, 60 and 80 degrees C.

Accession: 002308148

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Related references

Bongirwar, D.; Sreenivasan, A., 1977: Studies on osmotic dehydration of banana. Journal of food science and technology: 14 (3) 104-112

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