Value Addition of Banana (Musa paradisiaca): Development and Storage Evaluation using Osmo Solar Dehydration Technique

Many processing techniques can be employed to preserve fruits and vegetables. Drying and dehydration is one of the most important operations that are widely practiced because of considerable saving in packaging, storage and transportation. Osmotic dehydration has received greater attention in recent years as an effective method for preservation of fruits and vegetables. Being a simple process, it facilitates processing of tropical fruits and vegetables such as banana, Sapota, pineapple, mango, and leafy vegetables etc. with retention of initial fruit and vegetables characteristics viz., color, aroma and nutritional compounds [1,2]. It is less energy intensive than air or vacuum drying processes because it can be conducted at low or ambient temperature. It has the potential advantage for the processing industry to maintain the food quality and to preserve the wholesomeness of the food. It involves dehydration of fruit slices in two stages, removal of water using as an osmotic agent (osmotic concentration) and subsequent dehydration in a dryer where moisture content is further reduced to make the product shelf stable.