The Optimization of Hybrid (Microwave–Conventional) Drying of Sweet Potato Using Response Surface Methodology (RSM)
Hybrid microwave–hot air (MW–HA) drying of sweet potatoes was optimized using a face-centered central composite design (FCCCD) with response surface methodology through the desirability function. The independent variables were drying temperature (50–70 °C) and microwave power (0–180 W), while the in...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-08-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/16/3003 |