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

Table 2

Observed and predicted values for HRY, hardness, cooking time, lightness, and color of rice.

Run	HRY (%)		Hardness (N)		Cooking time (min)		Lightness		Color (-value)
	Observed	Predicted	Observed	Predicted	Observed	Predicted	Observed	Predicted	Observed	Predicted
1	60.82	59.85	24.56	25.24	23.0	24.6	86.5	85.5	11.80	11.88
2	68.65	68.77	27.80	27.43	30.5	29.3	83.2	83.2	12.25	12.15
3	65.57	65.59	28.46	28.01	30.0	27.4	83.2	82.5	12.02	11.59
4	73.88	73.09	29.10	28.61	31.0	32.1	83.7	83.0	11.54	11.56
5	65.31	65.98	30.02	30.82	28.0	27.3	78.6	78.1	13.93	13.94
6	67.28	67.14	31.95	32.70	31.5	32.1	79.5	78.8	13.82	14.28
7	66.96	66.72	31.65	32.33	29.5	30.1	80.3	79.0	14.02	14.15
8	65.61	66.46	33.00	32.62	35.0	34.9	82.7	82.4	14.23	14.18
9	63.35	63.60	30.24	29.37	24.0	25.7	80.1	81.1	13.30	13.44
10	70.97	70.89	31.02	31.46	33.0	33.7	82.2	82.1	13.88	13.70
11	68.21	68.34	30.36	29.40	28.5	27.4	81.5	81.3	13.56	13.30
12	72.56	72.60	31.12	31.65	32.5	32.1	81.5	81.8	12.76	12.97
13	62.34	63.24	24.02	24.54	27.5	27.4	84.3	84.9	10.03	10.30
14	63.54	62.81	33.56	32.61	33.0	32.0	77.2	78.2	14.56	14.24
15	69.69	70.41	31.25	31.79	28.5	29.7	80.9	81.6	13.45	13.43
16	70.21	70.41	32.85	31.79	29.0	29.7	81.8	81.6	13.58	13.43
17	69.43	70.41	31.90	31.79	30.0	29.7	81.7	81.6	12.94	13.43
18	71.66	70.41	31.40	31.79	29.5	29.7	80.9	81.6	13.45	13.43
19	71.65	70.41	31.65	31.79	31.0	29.7	81.4	81.6	13.89	13.43
20	69.87	70.41	31.63	31.79	29.5	29.7	80.4	81.6	13.24	13.43