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

Table 4

Optimal conditions and validation for strawberry osmotic dehydration.

Temperature (°C)	Time (min)	Sorbitol concentration; (%)	Predicted water loss rate; (%)	Experimental water loss rate; (%)	Difference; (%)
59.5	245.6	66.8	52.50	50.25	4.28

Experimental water loss rate was expressed by average value in triplicate for eliminating the experimental errors.