Dr. D. C. JoshiJagtap Dipali Dilip2017-05-202017-05-202012http://krishikosh.egranth.ac.in/handle/1/5810011826The drying characteristics and quality of the banana slices processed with microwave vacuum drying method was investigated. The pre-drying treatments of blanching and osmotic dehydration were applied in order to evaluate their effects on quality of microwave vacuum dried banana slices. Also the effect of various microwave vacuum drying variables was studied. Dehydrated product quality in terms of the ascorbic acid content, percent shrinkage, rehydration capacity and texture properties was evaluated. For osmotic dehydration as pre-drying, three variables were used; slice thickness (4, 6 and 8 mm), sugar syrup concentration (45, 55 and 65 ⁰Brix) and dehydration time (30, 60 and 90 min). On increasing the sugar syrup concentration and dehydration time, the final moisture content in the slice reduced but solid gain increased. On increasingenfood Processing technologyStudyThesis