A model for osmotic concentration of banana slices

The effect of temperature and initial sugar syrup concentration on osmotic concentration of banana slices were studied at an initial ratio of banana slices: sugar solution as 1:4. The water loss varied with sugar concentration as well as temperature. The mass transfer coefficient was found to increase with sugar concentration and temperature of the solution. The developed model can be used for prediction of water loss during osmotic concentration of banana slices within the range of experimental study.