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:

a)Strawberry (Moisture content: 90%, D: 3 cm, DAB: 1.510-9 m2.s-1) is immersed into sugar solution (80 Brix) and the final average moisture content desired is 50%. What is the time required for this case?

b)Apple cube (Moisture content: 85%, L: 4 cm, DAB: 1.110-8 m2.s-1) is immersed into sugar solution (80 Brix) and final moisture content at center is 22%. What is the time required for this case?

c)Banana (Moisture content: 75%, L: 8 cm, D: 4 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?

d)Carrot (Moisture content 90%, L: 10 cm, D: 1 cm, DAB: 5.110-10 m2.s-1) is immersed into sugar solution (80 Brix) and the final average moisture content desired is 30%. What is the time required for this case?