Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

<div>Response surfaces for the effects of the amount of carrot, the moisture content of the partially dried product before DIC treatment, and equilibrium temperature of DIC on the moisture content (a-b) and hardness (c-d) of the restructured carrot-potato chips dried by FD-DIC.</div>

Journal of Food Quality

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Figure 2: Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method 

Figure 2 | Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method 