Figure 3. Response surface plots for WL/SG-ratio as a function of (a) temperature and solute concentration (b) temperature and process time.

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