OSMOTIC DEHYDRATION AS A PRETREATMENT FOR FRIED FOODS Describe the changes that take place in food and frying

oil during deep-fat frying? What are the factors that govern the oil content in such products? Enumerate on the pretreatments of the food/frying oil that have been used in frying of foods and their effect on quality of the same. Using ripe and raw bananas as a model food, develop a protocol to study osmotic dehydration and its subsequent effect on frying of banana chips. Monitor the quality of the product using sensory and physicochemical analysis of the product. Develop quality assurance system, packaging materials, effluent treatment and waste management of such a product/process. Design a plant manufacturing 1 ton/day of unripe banana chips. Identify a suitable site for this plant and suggest the possible reasons for its selection. Design a suitable label and suggest marketing strategies to popularise banana chips as a any-time snack. What are the other products that can be manufactured in the same plant?