Tables index

From

Osmotic Dehydration of Toddy Fruit Cubes in Sugar Solution Using Response Surface Methodology

Khin Swe Oo, Soe Soe Than, Thet Hnin Oo

American Journal of Food Science and Technology. 2019, 7(6), 175-181 doi:10.12691/ajfst-7-6-2
  • Table 1. Codes and Actual Levels of the Independent Variables for the Design of Experiment
  • Table 2. The Box-Behnken Design for Osmotic Dehydration of Toddy Fruit Cubes
  • Table 3. Regression Coefficients for Osmotic Dehydration of Toddy Fruit Cubes
  • Table 4. Criteria and Output for Numerical Optimization of Process Parameters
  • Table 5. Predicted and Experimental Values of Response at Optimum Process Conditions for Osmotic Dehydration of Toddy Fruit Cubes