EVALUATION OF DIFFUSION-COEFFICIENTS IN OSMOTIC CONCENTRATION OF BANANAS (MUSA-CAVENDISH LAMBERT)

The effect of time of exposure, solution concentration and temperature on the osmotic concentration of banana (slices of 11 mm thickness) wa s studied in aqueous sucrose solutions. The selectivity of the cellula r tissues was reduced by steam blanching the banana slices before osmo tic treatment. Effective diffusion coefficients for the loss of water and the increase in sucrose content were determined according to Fick' s Law applied to a two-dimensional body; calculated on the basis of th e concentration of various components in the liquid phase impenetratin g the fruit. These coefficients revealed values similar to binary diff usion coefficients for pure sucrose solutions.