Optimizing Physiochemical and Sensory Properties of Infrared-Hot Air Roasted Sunflower Kernels Using Response Surface Methodology

Table 1

Experimental range levels of three independent variables: () IR Power (W), () air temperature (°C), and () roasting time (min).

Run number	Coded variables			Actual variables
	1	+1	+1	+1	598	158.3	8.3
2	−1.68	0	0	334	140	6
3	0	0	+1.68	500	140	9.8
4	0	0	0	500	140	6
5	0	0	0	500	140	6
6	−1	−1	+1	401	121	8.3
7	+1	−1	−1	598	121	3.6
8	0	0	−1.68	500	140	2
9	0	0	0	500	140	6
10	0	0	0	500	140	6
11	0	+1.68	0	500	170	6
12	+1	−1	+1	598	121	8.3
13	0	0	0	500	140	6
14	+1.68	0	0	665	140	6
15	0	0	0	500	140	6
16	0	−1.68	0	500	109	6
17	−1	+1	−1	401	158.3	3.6
18	−1	−1	−1	401	121	3.6
19	+1	+1	−1	598	158.3	3.6
20	−1	+1	+1	401	158.3	8.3