Osmotic dehydration (OD) is a pre-treatment commonly used to incorporate solids and dehydrate fruits. In this study, the influence of mixed syrup (yacon and sucrose) concentration used in OD and drying air temperature on drying kinetics of banana osmotically dehydrated and characteristics of dried banana were evaluated. Yacon syrup (30°Brix) was produced and then sucrose was added, making mixed syrups of different concentrations (30–45°Brix). Banana slices (5 mm) were immersed in mixed syrups for five hours. Solid gain (SG) and water loss (WL) were calculated during OD. Afterward, the osmotically dried bananas were dried at different drying air temperatures (40–80 °C). Mathematical models were fitted to the moisture ratio data. The drying rate (DR) was calculated. The dried bananas were evaluated for moisture content, water activity, color and hardness. Optimal treatment was determined using the desirability function. Higher syrup concentration resulted in higher SG and WL during OD. Samples dehydrated osmotically using 32.2°Brix syrup and dried at 74.1 °C required shorter drying time (240 min), with a tendency of higher DR. High syrup concentrations and high temperatures resulted in dried bananas with low water activity and high hardness. The Midilli model was the one that best fitted. The optimal treatment was that using the mixed syrup of 45°Brix and drying temperature of 60 °C.

渗透脱水（OD）是通常用于混合固体和脱水水果的预处理。在这项研究中，评估了OD中使用的混合糖浆（yacon和蔗糖）浓度和干燥空气温度对渗透压脱水香蕉的干燥动力学的影响以及干燥香蕉的特性。生产Yacon糖浆（白利糖度30°），然后加入蔗糖，制成不同浓度的混合糖浆（白利糖度30-45°）。将香蕉片（5毫米）浸入混合糖浆中5小时。在OD期间计算固体增益（SG）和失水（WL）。之后，将渗透干燥的香蕉在不同的干燥空气温度（40–80°C）下干燥。将数学模型拟合到水分比数据。计算干燥速率（DR）。评估干燥香蕉的水分含量，水分活度，颜色和硬度。使用期望函数确定最佳治疗。OD期间糖浆浓度越高，SG和WL越高。使用32.2°白利糖度糖浆渗透脱水并在74.1°C下干燥的样品需要更短的干燥时间（240分钟），具有较高的DR趋势。高糖浆浓度和高温导致干香蕉的水分活度低且硬度高。Midilli模型是最合适的模型。最佳处理方法是使用45°Brix的混合糖浆和60°C的干燥温度。高糖浆浓度和高温导致干香蕉的水分活度低且硬度高。Midilli模型是最合适的模型。最佳处理是使用45°Brix的混合糖浆和60°C的干燥温度。高糖浆浓度和高温导致干香蕉的水分活度低且硬度高。Midilli模型是最合适的模型。最佳处理是使用45°Brix的混合糖浆和60°C的干燥温度。