Table 3 Definition of the levels of the variables studied in the combined drying of gelatin.
From: Optimization of fish gelatin drying processes and characterization of its properties
Factors | − α (− 1.68) | − 1 | 0 | + 1 | + α (1.68) |
|---|---|---|---|---|---|
Oven time (h)—X1 | 1.3 | 2 | 3 | 4 | 4.7 |
Oven temperature (°C)—X2 | 53.2 | 60 | 70 | 80 | 86.8 |
Infrared temperature (°C)—X3 | 53.2 | 60 | 70 | 80 | 86.8 |
