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

Table 1

The factors and levels of central composite design of response surface methodology.

Coded levels	(the amount of carrot, %)	(the moisture content of the partially dried product before DIC treatment, g/g)	(equilibrium temperature of DIC, °C)
−1.68	16.4	0.132	73.2
−1	30.0	0.200	80.0
0	50.0	0.300	90.0
1	70.0	0.400	100
1.68	83.6	0.468	107