To preserve foods, there are many ways such as dehydration, brining, thermal processes etc. Recent trends are mostly based on non-invasive techniques during the processing. One of them is osmotic dehydration of some fruits. Please calculate the desired properties for the following processes having specified cases

Banana(Initial sugar content: 5%, L: 8 cm, D: 6 cm, DAB: 0.910-7 m2.s-1)is immersed into sugar solution (80 Brix) for 1 hour. What would be the final moisture content at center?

(I need solution with chart values shape)