The Optimization and Mathematical Modeling of Quality Attributes of Parboiled Rice Using a Response Surface Method

Table 1

Design of CCD for independent variables.

Run	Coded form of factors			Actual form of factors
				(°C)	(min)	(min)
1	−1	−1	−1	40	90	5
2	1	−1	−1	70	90	5
3	−1	1	−1	40	150	5
4	1	1	−1	70	150	5
5	−1	−1	1	40	90	15
6	1	−1	1	70	90	15
7	−1	1	1	40	150	15
8	1	1	1	70	150	15
9	−1.68	0	0	29.77	120	10
10	1.68	0	0	80.23	120	10
11	0	−1.68	0	55	69.55	10
12	0	1.68	0	55	170.45	10
13	0	0	−1.68	55	120	1.59
14	0	0	1.68	55	120	18.41
15	0	0	0	55	120	10
16	0	0	0	55	120	10
17	0	0	0	55	120	10
18	0	0	0	55	120	10
19	0	0	0	55	120	10
20	0	0	0	55	120	10

Note. = soaking temperature; = soaking time; = steaming time.