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

Figure 3

Response surfaces for the effect of the amount of carrot, the moisture content of the partially dried product before DIC treatment, and equilibrium temperature of DIC on the color values of L (a-b), a (c-d), and b (e-f) of the restructured carrot-potato chips dried by FD-DIC.

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