Optimization of Microwave-Osmotic Pretreatment of Apples with Subsequent Air-Drying for Preparing High-Quality Dried Product
Figure 2
Response surface curves for Hue angle: (a) effect of sucrose concentration and temperature at contact time 30 min; (b) effect of sucrose concentration and contact time at temperature 30°C. The dashed square line is for air-dried sample (Hue angle = 66.9), and the solid square line is for the freeze-dried sample (Hue angle = 78.4).
