Optimization of Microwave-Osmotic Pretreatment of Apples with Subsequent Air-Drying for Preparing High-Quality Dried Product

Table 2

Experimental design of process in coded and actual variables and values of experimental data (texture parameters, rehydration capacity).

Process conditions	Sucrose concentration; (°B)	Temperature (°C)	Contact time (min)	Hardness (N)	Rigidity (N/mm)	Energy (J)	Rehydration capacity (%)
1	40 (−1)	40 (−1)	15 (−1)	25.3±1.15	25.7±1.09	30.10±1.13	98.3±1.07
2	60 (+1)	40 (−1)	15 (−1)	19.5±0.77	21.8±0.85	39.50±1.94	94.6±1.39
3	40 (−1)	60 (+1)	15 (−1)	22.5±1.26	49.8±2.21	10.80±1.54	97.8±1.4
4	60 (+1)	60 (+1)	15 (−1)	27.3±3.75	43.9±1.29	62.60±3.3	94.9±1.34
5	40 (−1)	40 (−1)	45 (+1)	24.5±4.43	29.4±0.78	30.70±0.53	67.4±1.27
6	60 (+1)	40 (−1)	45 (+1)	19.5±3.36	48.2±0.01	8.70±1.14	64.8±1.34
7	40 (−1)	60 (+1)	45 (+1)	23.4±4.12	14.3±1.36	29.70±1.06	77.4±2.17
8	60 (+1)	60 (+1)	45 (+1)	29±0.34	31.1±0.44	50.30±0.9	75.6±1.29
9	33 (−1.68)	50 (0)	30 (0)	30±0.15	22.2±2.11	29.90±1.44	70.9±0.67
10	67 (+1.68)	50 (0)	30 (0)	29.8±1.68	33.1±0.42	55.00±0.34	66.3±0.84
11	50 (0)	33 (−1.68)	30 (0)	13.8±1.74	27.4±0.88	13.60±0.96	78.6±1.37
12	50 (0)	67 (+1.68)	30 (0)	19.4±1.19	33.2±0.59	32.30±1.05	87.2±0.8
13	50 (0)	50 (0)	5 (−1.68)	21.3±1.15	40.2±1	32.80±0.92	122.3±10.3
14	50 (0)	50 (0)	55 (+1.68)	22.1±0.41	32.6±0.94	22.90±1.67	80.1±0.87
15	50 (0)	50 (0)	30 (0)	8.79±1.23	4.36±0.53	4.89±1.33	90.4±1.17
16	50 (0)	50 (0)	30 (0)	6.89±1.25	4.57±0.75	5.45±1.01	91.2±1.07
17	50 (0)	50 (0)	30 (0)	3.3±1.26	6.66±1.23	3.98±0.91	90.6±1.27
18	50 (0)	50 (0)	30 (0)	6.78±75.56	7.51±1.13	4.66±0.98	89.9±1.45
19	50 (0)	50 (0)	30 (0)	5.89±0.25	6.89±0.66	5.18±0.95	90.5±1.18
20	50 (0)	50 (0)	30 (0)	6.56±0.1	5.84±1.28	6.89±0.34	91±0.55

± are the standard deviations.