Modeling and optimization of osmotic dehydration of banana followed by air drying.

摘要

A mathematical model was developed to optimize the osmotic dehydration of bananas (Musa spp.) followed by air drying. The model was validated with experimental data and simulations were performed to show how the operating conditions affect the process. Process optimization was performed to obtain the best operating conditions that would reduce the total processing time. The results showed the advantages of using moderate to high sucrose concentrations (55-65 degrees Brix) for the osmotic solution, reduced pressure and the use of osmotic treatment in reducing the total processing time of banana drying..