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

Table 2

Experimental design and experimentally obtained values of WL rate for strawberry osmotic dehydration.

Number	- Temperature (°C)	-Time (min)	-Sorbitol concentration (%)	-Water loss rate (%)
1	47	200	50	43.9
2	60	250	60	50.6
3	60	150	40	41.3
4	60	150	60	47.0
5	55	200	50	46.8
6	50	250	40	44.8
7	55	200	50	46.8
8	55	284	50	49.0
9	55	200	67	50.6
10	63	200	50	46.1
11	55	200	33	40.8
12	50	150	60	42.2
13	50	150	40	38.1
14	55	200	50	46.8
15	55	200	50	46.8
16	55	116	50	38.6
17	55	200	50	46.8
18	50	250	60	49.3
19	55	200	50	46.8
20	60	250	40	45.2

Each combination was carried out in triplicate and water loss rate was expressed by average value for eliminating experimental errors.