Modelling and Optimization of Process Parameters for Strawberry Osmotic Dehydration Using Central Composite Rotatable Design

Table 1

Independent variables and their levels used in the central composite rotatable design for strawberry osmotic dehydration.

Coded levels	Natural levels
	Temperature (°C)	Sorbitol concentration (%)	Time (min)
−1.68	46.59	33.18	115.91
−1	50	45	150
0	55	50	200
1	60	55	250
1.68	63.41	66.82	284.09