Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

Figure 5

Overlaid contours for (a) the amount of carrot and the moisture content of the partially dried product before DIC treatment to optimize the qualities of the restructured carrot-potato chips at 90°C equilibrium temperature of DIC and (b) for the moisture content of the partially dried product before DIC treatment and equilibrium temperature of DIC to optimize the qualities of the restructured carrot-potato chips at 50% carrot.

(a)

(b)