Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis

Table 1

Experimental range and levels of the independent variables.

Variables	Range and levels
	−1.68	−1	0	+1	+1.68
Temp. (𝑋1, °C)	28.18	35	45	55	61.82
Time (𝑋2, min)	97.5	210	375	540	652.5
Conc. of crude enzyme (𝑋3, mL)	0.01	0.06	0.13	0.20	0.25