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

Table 2

The results of central composite design of response surface methodology.

Run	Coded levels			Responses
				(final moisture content, g/g)	(hardness, N)	(crispness, mm)	(L)	(a)	(b)
	−1	−1	−1	0.046 ± 0.001	7.26 ± 0.25	0.34 ± 0.03	72.27 ± 0.57	22.15 ± 0.54	30.27 ± 0.54
	1	−1	−1	0.054 ± 0.002	6.33 ± 0.14	0.68 ± 0.06	66.64 ± 0.97	28.13 ± 1.46	33.61 ± 0.89
	−1	1	−1	0.041 ± 0.002	5.41 ± 0.30	0.24 ± 0.02	71.63 ± 0.86	22.46 ± 0.55	33.34 ± 0.54
	1	1	−1	0.052 ± 0.005	6.50 ± 0.20	0.61 ± 0.01	65.86 ± 0.79	29.85 ± 1.07	38.42 ± 0.58
	−1	−1	1	0.041 ± 0.001	5.30 ± 0.30	0.76 ± 0.05	74.02 ± 0.55	21.14 ± 0.84	29.21 ± 0.73
	1	−1	1	0.050 ± 0.003	6.41 ± 0.28	1.24 ± 0.27	65.32 ± 0.79	26.18 ± 2.15	34.08 ± 0.84
	−1	1	1	0.032 ± 0.017	5.69 ± 0.13	0.42 ± 0.02	72.69 ± 0.48	23.45 ± 1.51	32.71 ± 0.31
	1	1	1	0.058 ± 0.004	8.57 ± 0.40	1.32 ± 0.21	64.95 ± 0.76	28.51 ± 0.84	34.62 ± 0.88
	−1.68	0	0	0.044 ± 0.005	7.17 ± 1.16	0.27 ± 0.03	72.63 ± 0.48	21.50 ± 0.65	28.81 ± 0.78
	1.68	0	0	0.060 ± 0.002	6.08 ± 0.47	0.57 ± 0.05	62.02 ± 0.38	26.55 ± 1.06	30.96 ± 1.05
	0	−1.68	0	0.041 ± 0.004	9.21 ± 0.79	0.26 ± 0.03	70.40 ± 0.75	24.40 ± 0.68	35.88 ± 2.02
	0	1.68	0	0.047 ± 0.007	6.84 ± 0.44	0.31 ± 0.09	68.34 ± 0.70	27.98 ± 0.25	37.29 ± 1.91
	0	0	−1.68	0.044 ± 0.002	7.90 ± 0.69	0.37 ± 0.04	72.49 ± 0.37	24.83 ± 0.39	32.39 ± 0.76
	0	0	1.68	0.033 ± 0.005	6.84 ± 0.54	0.56 ± 0.08	71.59 ± 0.48	22.13 ± 0.87	35.86 ± 2.14
	0	0	0	0.028 ± 0.002	10.46 ± 0.31	0.36 ± 0.03	69.89 ± 0.72	24.10 ± 0.83	36.63 ± 3.02
	0	0	0	0.025 ± 0.001	9.53 ± 0.26	0.45 ± 0.02	70.07 ± 1.01	24.48 ± 0.23	35.88 ± 0.36
	0	0	0	0.030 ± 0.004	10.37 ± 0.17	0.25 ± 0.03	70.43 ± 0.94	24.52 ± 0.77	35.07 ± 0.93
	0	0	0	0.028 ± 0.002	11.36 ± 0.25	0.18 ± 0.04	70.38 ± 0.41	25.76 ± 1.19	37.89 ± 1.36
	0	0	0	0.031 ± 0.002	10.12 ± 0.21	0.27 ± 0.02	70.06 ± 1.51	25.02 ± 1.34	36.32 ± 1.04
	0	0	0	0.028 ± 0.002	10.05 ± 0.23	0.31 ± 0.03	70.70 ± 1.05	24.99 ± 0.52	35.21 ± 1.01