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

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