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The effects of temperature ( 50, 60 and 70 °C ), sucrose concentration ( 50, 60 and 70° Brix ) and pH ( 6,7 and 8 ) on the mass transfer during osmotic dehydration of banana chips were studied. Fitting a diffusion model gave apparent diffusivity values varied from 2.77 to 2.66 × 10−9 m2 s−1 and depending on temperature and sucrose concentration but not on pH changes. The effct of syrup/product volume ratio on the mass transfer kinetics was also investigated.
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