Food and Bioprocess Technology

, Volume 10, Issue 4, pp 615–629 | Cite as

Green Banana (Musa cavendishii) Osmotic Dehydration by Non-Caloric Solutions: Modeling, Physical-Chemical Properties, Color, and Texture

  • Livia Chaguri
  • Mariana S. Sanchez
  • Verônica P. Flammia
  • Carmen C. Tadini
Original Paper


Osmotic dehydration effects on the kinetics and on some quality attributes of green banana slices (Musa cavendishii) at 25 °C with non-caloric solutes (glycerol, sorbitol, and a mixture of both) at concentrations varying from 40 to 60 g/100 g for up to 6 h were studied. The three-component diagram showed that the first pseudo-equilibrium was achieved, and the water pseudo-diffusion coefficient presented higher values with glycerol solutions. A modified Peleg’s model was applied to obtain the maximum water loss. Changes in green banana physical-chemical properties were observed: moisture content from 1.25 to 0.19 kg/kg dry basis, soluble solute content from 5.4 to 16.9 °Brix; total color-difference from 2.7 to 15.8; and the maximum biaxial extensional viscosity from 0.63 to 1.53 MPa s. Moreover, the obtained low chroma difference values suggest that the osmotically drying process may be a suitable technique to preserve the final color of green banana slices.


Modified Peleg’s model Resistant starch Biaxial viscosity 



The authors acknowledge São Paulo Research Foundation (FAPESP) under grants 2011/23599-0, 2011/22398-0, and 2012/13456-9.


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Copyright information

© Springer Science+Business Media New York 2016

Authors and Affiliations

  • Livia Chaguri
    • 1
    • 2
  • Mariana S. Sanchez
    • 3
  • Verônica P. Flammia
    • 3
  • Carmen C. Tadini
    • 2
    • 3
  1. 1.Chemical Engineering DepartmentEscola de Engenharia de Lorena, University of São PauloLorenaBrazil
  2. 2.FoRC/NAPAN Food Research CenterUniversity of São PauloSão PauloBrazil
  3. 3.Chemical Engineering DepartmentEscola Politécnica, University of São PauloSão PauloBrazil

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