Optimization of Process Parameters by Statistical Experimental Designs for the Production of Naringinase Enzyme by Marine Fungi

Table 3

Factors and their levels which were studied by Taguchi method.

Factor	Level 1	Level 2	Level 3	Level 4
A: initial pH	5.5	6.5	7.5	8.5
B: moisture content (mL)	10	20	30	50
C: weight of grape fruit (%)	1	2	3	5
D: weight of NaNO3 (%)	0.5	1	2	3
E: weight of waste (g)	5	10	15	20