Figures index

From

Optimization of Process Variables Affecting Osmotic Dehydration of Green Chili in Sucrose Solution by Response Surface Methodology

M. R. Haque, M. M. Hosain, M. S. Awal, M. M. Kamal

American Journal of Food Science and Technology. 2019, 7(3), 79-85 doi:10.12691/ajfst-7-3-2
  • Figure 1. Response surface plots for water loss as a function of (a) solute concentration and process time (b) temperature and solute concentration
  • Figure 2. Response surface plots for solid gain as a function of (a) solute concentration and time (b) temperature and time (c) temperature and solute concentration
  • Figure 3. Response surface plots for WL/SG-ratio as a function of (a) temperature and solute concentration (b) temperature and process time.