Effect of some process variables on mass transfer kinetics during osmotic dehydration of bamboo slices

Study was conducted to find out the optimum osmotic concentration, temperature, slice thickness and Fruit to Syrup (F:S) ratio for better osmo-dehydration of bamboo slices. Response Surface Methodology (RSM was used with four factors on five levels. The slices of various thickness (2, 4, 6, 8 and 10 mm) were dipped into various sucrose concentration viz., 20oB, 30oB, 40oB, 50oB and 60oB with the temperature viz., 30oC, 40oC, 50oC, 60oC and 70oC for six hours in various Fruit to Syrup ratio viz.,. 1:1, 1:2, 1:3, 1:4 and 1:5. Water loss (WL) and Solid gain (SG) increased linearly with the increase in sucrose concentrations and temperatures of the solution during osmosis. Slice thickness and F:S ratio recorded comparatively less effect on mass transfer of slices where as high concentration and temperature resulted peak gain in solids with corresponding reduction in weight reduction (WR). The regression analysis and ANOVA showed that the process variables have significant effect on osmosis