Osmotic dehydration kinetics of banana slices considering variable diffusivities and shrinkage

This article studied the use of diffusion models to describe variation of water quantity and sucrose quantity during osmotic dehydration of bananas cut into cylindrical slices. Bananas with radius of 1.7 cm and 18 degrees Brix (on average) were cut into 1.0 cm of thickness. A solution was proposed for the diffusion equation in cylindrical coordinates using the finite volume method, with fully implicit formulation. The diffusion equation was discretized assuming diffusivities and dimensions with variable values for the banana slices. Boundary conditions of the third kind have also been considered. The osmotic dehydration experiments were conducted in binary solutions (water and sucrose) under conditions of 40 and 60 degrees Brix and temperatures of 40 and 70 degrees C. Mathematical modeling was proposed to describe the processes presented good results for water quantity and sucrose quantity, with good statistical indicators for all fits.