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

Table 5

Validation of predicted values for the qualities of the restructured chips.

Variables response	Optimized solutions	Predicted value	Experimental value
Amount of carrot, %	47.43	-	-
The moisture content of the partially dried product before DIC treatment, g/g	0.29	-	-
Equilibrium temperature of DIC, °C	90.57	-	-
Moisture content, g/g	-	0.0275	0.028 ± 0.002
Hardness, N	-	10.30	11.30 ± 0.25
Crispness, mm	-	0.28	0.31 ± 0.01
L	-	70.72	70.05 ± 0.64
a	-	24.37	25.62 ± 0.78
b	-	35.88	36.54 ± 0.82