Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology

Figure 3

Response surface plots for percentage moisture of cassava flour. (a) Cassava from red landrace pretreated with citric acid. (b) Cassava from red landrace pretreated with calcium chloride. (c) Cassava from white landrace pretreated with citric acid. (d) Cassava from white landrace pretreated with calcium chloride. DT—drying temperature (°C); COP—concentration of pretreatment (%/).

(a)

(b)

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(d)