Figure 1. Response surface plots for water loss as a function of (a) solute concentration and process time (b) temperature and solute concentration

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