Journal of Food Quality / 2017 / Article / Tab 1

Research Article

Optimization of Freeze-Drying Process Parameters for Qualitative Evaluation of Button Mushroom (Agaricus bisporus) Using Response Surface Methodology

Table 1

Experimental design (Box-Behnken) followed for freeze-drying of mushrooms.

Test number Coded value of variables Actual values of variables
PDT
(°C)
SDT
(°C)

(mbar)
ST
(cm)

1−1−100−8250.070.5
21−100−2250.070.5
3−1100−8310.070.5
41100−2310.070.5
500−1−1−5280.040.2
6001−1−5280.10.2
700−11−5280.040.8
80011−5280.10.8
9−100−1−8280.070.2
10100−1−2280.070.2
11−1001−8280.070.8
121001−2280.070.8
130−1−10−5250.040.5
1401−10−5310.040.5
150−110−5250.10.5
160110−5310.10.5
17−10−10−8280.040.5
1810−10−2280.040.5
19−1010−8280.10.5
201010−2280.10.5
210−10−1−5250.070.2
22010−1−5310.070.2
230−101−5250.070.8
240101−5310.070.8
250000−5280.070.5
260000−5280.070.5
270000−5280.070.5
280000−5280.070.5
290000−5280.070.5

-PDT: primary drying temperature.
-SDT: secondary drying temperature.
-: Vacuum pressure.
-ST: Sample thickness.

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