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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453211/ https://www.ncbi.nlm.nih.gov/pubmed/37628002 http://dx.doi.org/10.3390/foods12163003 |