[Retracted] Process Development for Edible Film Preparation Using Avocado Seed Starch: Response Surface Modeling and Analysis for Water-Vapor Permeability

Table 1

Design combination of process variables and obtained responses (WP).

Run no.	ASS content (g)	Sorbitol (ml)	Agar (g)	Tween-20 (ml)	WP of film (g/m·s·Pa) ×10^−10
1	3	1	0.75	0.3	0.345
2	2	0.75	0.75	0.3	0.266
3	2	0.75	0.5	0.1	0.252
4	2	1	1	0.3	0.297
5	2	0.75	1	0.1	0.363
6	2	0.75	0.75	0.3	0.266
7	3	0.75	0.75	0.5	0.255
8	2	0.75	1	0.5	0.217
9	2	0.5	0.5	0.3	0.319
10	1	1	0.75.	0.3	0.269
11	2	1	0.5	0.3	0.225
12	3	0.5	0.75	0.3	0.367
13	1	0.75	0.75	0.5	0.249
14	2	1	0.75	0.5	0.191
15	2	0.5	1	0.3	0.374
16	2	0.75	0.75	0.3	0.266
17	2	0.75	0.5	0.5	0.195
18	1	0.75	1	0.3	0.332
19	2	1	0.75	0.1	0.306
20	1	0.5	0.75	0.3	0.418
21	2	0.75	0.75	0.3	0.266
22	3	0.75	1	0.3	0.366
23	2	0.75	0.75	0.3	0.266
24	2	0.5	0.75	0.1	0.379
25	3	0.75	0.5	0.3	0.282
26	1	0.75	0.75	0.1	0.345
27	3	0.75	0.75	0.1	0.363
28	1	0.75	0.5	0.3	0.282
29	2	0.5	0.75	0.5	0.291