Optimization of combined microwave and hot air drying technology for purple cabbage by Response Surface Methodology (RSM).

The factors affecting DPPH antioxidant capacity, chewiness, and drying rate were microwave density >dry point moisture content at conversion point >hot air temperature, among which microwave density had an extremely significant effect on the chewiness ( p < .001) but had a significant effect on drying rate ( p < .05), while the dry point moisture content at conversion point had a significant effect on chewiness and drying rate ( p < .05).

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3.2.3 Interaction analysis As shown in Figure 4 , the opening of the response surface graph for the overall score was facing down, and when one variable was fixed, the overall score showed an increasing trend first followed by a decrease with the increase of another variable.

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