Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder

<div>The combined impact of egg albumin and whipping time on foam density (a), foam expansion (b), and foam porosity (c) is depicted by a response surface plot.</div>

International Journal of Food Science

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Figure 1

Figure 1: Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder 

Figure 1 | Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder 