Research Article
Optimization of Drying Parameters for Total Phenolic Content of Papaya Using Response Surface Methodology
Table 1
Level of control variables.
| | Variables/control factors | Coded symbols | Levels | Level 1
Low, (-1) | Level 2
Mid, (0) | Level 3
High, (1) |
| | Time (h) | | 8 | 9 | 10 | | Temperature (°C) | | 60 | 70 | 80 | | Thickness (mm) | | 5 | 7.5 | 10 | | Stages of ripeness | | Green | Semiripe | Ripe |
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