Antioxidant Activity and Volatile Composition of Red Araçá Pulp Under Different Drying Conditions

Table 1

Experimental design (coded and real values) used to determine the drying conditions of red araçá fruits.

Run	Temperature (°C)	Air velocity (m/s)
1	−1 (40)	−1 (1.5)
2	+1 (60)	−1 (1.5)
3	−1 (40)	+1 (2.5)
4	+1 (60)	+1 (2.5)
5	0 (50)	0 (2.0)

Triplicate runs.