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

Table 2

The central composite rotatable experimental design employed for enzymatic hydrolysis pretreatment of bael pulp.

Exp. no.	Coded variables			Uncoded variables			Responses
	𝑋1	𝑋2	𝑋3	Temp. (^oC)	Time (min.)	Conc. of crude enzyme (mL)/25 g pulp	% Age yield	Viscosity (cps)	Clarity (%T)
1	−1	−1	−1	35	210	0.06	70.3	1.61	18.7
2	1	−1	−1	55	210	0.06	69.8	1.69	17.6
3	−1	1	−1	35	540	0.06	71.1	1.51	19.3
4	1	1	−1	55	540	0.06	72.8	1.49	18.5
5	−1	−1	1	35	210	0.2	77.1	1.44	18.3
6	1	−1	1	55	210	0.2	75.8	1.61	17.6
7	−1	1	1	35	540	0.2	79.6	1.42	20.5
8	1	1	1	55	540	0.2	80.1	1.45	20.1
9	−1.68	0	0	28.18	375	0.13	70.4	1.52	17.7
10	1.68	0	0	61.81	375	0.13	72.4	1.65	16.6
11	0	−1.68	0	45	97.50	0.13	73.2	1.59	18.7
12	0	1.68	0	45	652.5	0.13	80.1	1.46	20.5
13	0	0	−1.68	45	375	0.01	70.1	1.6	19.1
14	0	0	1.68	45	375	0.25	83.7	1.4	21
15	0	0	0	45	375	0.13	81.4	1.45	20.8
16	0	0	0	45	375	0.13	81.7	1.42	20.5
17	0	0	0	45	375	0.13	80.2	1.42	21.1
18	0	0	0	45	375	0.13	80.6	1.43	21
19	0	0	0	45	375	0.13	78.5	1.45	20.6
20	0	0	0	45	375	0.13	81	1.43	20.6