Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder

Table 3

Central composite face center design corresponding responses, (g %) and (%) with albumin (%) and time (min).

Run no.	egg albumin	whipping time	Response	Response
1	4.00	10.00	0.397	0.3194
2	4.00	15.00	0.386	0.3188
3	6.00	15.00	0.374	0.3156
4	4.00	5.00	0.385	0.3315
5	4.00	10.00	0.382	0.3124
6	4.00	10.00	0.369	0.3225
7	2.00	15.00	0.372	0.3348
8	4.00	10.00	0.375	0.3392
9	4.00	10.00	0.365	0.3299
10	2.00	5.00	0.383	0.3151
11	6.00	5.00	0.385	0.3164
12	2.00	10.00	0.26	0.3012
13	6.00	10.00	0.28	0.3011