Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology

Table 1

Levels of independent variables used for central composite design.

Pretreatment	Code	DT (°C)	COP (%/)
Citric acid	-1	50	1
	0	60	2
	1	70	3
Calcium chloride	-1	50	1
	0	60	2
	1	70	3

-1 = upper limit; 0 = central point; 1 = lower limit; DT—drying temperature; COP—concentration of pretreatment. Note: two pretreatments (citric acid and calcium chloride) were used separately.