Modelling and Optimization of Process Parameters for Strawberry Osmotic Dehydration Using Central Composite Rotatable Design

Figure 1

Response surface and contour plots for response of strawberry water loss rate during osmotic dehydration ((a) the interaction between the osmotic temperature and time; (b) the interaction between the osmotic time and sorbitol concentration; and (c) the interaction between the sorbitol concentration and osmotic temperature).

(a)

(b)

(c)