Research Article
Optimization of Microwave-Osmotic Pretreatment of Apples with Subsequent Air-Drying for Preparing High-Quality Dried Product
Table 1
Experimental design of process in coded and actual variables and values of experimental data (color parameters).
| Process conditions | Sucrose concentration (°B) | Temperature (°C) | Contact time (min) | value | value | value | | Hue angle | Chroma |
| 1 | 40 (−1) | 40 (−1) | 15 (−1) | | | | | | | 2 | 60 (+l) | 40 (−1) | 15 (−1) | | | | | | | 3 | 40 (−1) | 60 (+l) | 15 (−1) | | | | | | | 4 | 60 (+l) | 60 (+l) | 15 (−1) | | | | | | | 5 | 40 (−1) | 40 (−1) | 45 (+1) | | | | | | | 6 | 60 (+l) | 40 (−1) | 45 (+1) | | | | | | | 7 | 40 (−1) | 60 (+l) | 45 (+1) | | | | | | | 8 | 60 (+l) | 60 (+l) | 45 (+1) | | | | | | | 9 | 33 (−1.68) | 50 (0) | 30 (0) | | | | | | | 10 | 67 (+1.68) | 50 (0) | 30 (0) | | | | | | | 11 | 50 (0) | 33 (−1.68) | 30 (0) | | | | | | | 12 | 50 (0) | 67 (+1.68) | 30 (0) | | | | | | | 13 | 50 (0) | 50 (0) | 5 (−1.68) | | | | | | | 14 | 50(0) | 50 (0) | 55 (+1.68) | | | | | | | 15 | 50 (0) | 50 (0) | 30 (0) | | | | | | | 16 | 50 (0) | 50 (0) | 30 (0) | | | | | | | 17 | 50 (0) | 50 (0) | 30 (0) | | | | | | | 18 | 50 (0) | 50 (0) | 30 (0) | | | | | | | 19 | 50 (0) | 50 (0) | 30 (0) | | | | | | | 20 | 50 (0) | 50 (0) | 30 (0) | | | | | | |
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± are the standard deviations.
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