Optimization of Drying Parameters for Total Phenolic Content of Papaya Using Response Surface Methodology

Table 2

Central composite design and results for the response variable (TPC) following the drying process.

Run no.	Time	Temperature	Thickness	Stage	TPC (db); (mg/100 g)
1	10	70	7.5	Semiripe	13.04
2	8	60	5	Ripe	16.78
3	8	60	10	Ripe	17.65
4	10	60	10	Green	15.13
5	8	70	7.5	Green	13.22
6	9	70	7.5	Ripe	15.65
7	9	60	7.5	Green	11.74
8	9	70	7.5	Semiripe	12.61
9	10	80	10	Ripe	5.04
10	10	70	7.5	Ripe	16.96
11	8	80	10	Green	1.91
12	10	80	5	Ripe	1.22
13	9	70	7.5	Green	10.43
14	9	70	5	Semiripe	13.57
15	9	70	7.5	Green	10.43
16	10	60	5	Green	10.52
17	9	60	7.5	Ripe	16.09
18	9	70	7.5	Ripe	17.48
19	9	70	7.5	Semiripe	13.48
20	10	80	10	Green	7.22
21	8	80	5	Semiripe	6.26
22	9	70	7.5	Semiripe	14.78
23	9	70	7.5	Green	10.43
24	10	60	10	Ripe	19.13
25	8	70	7.5	Semiripe	15.91
26	9	70	5	Ripe	14.35
27	9	70	7.5	Semiripe	15.91
28	8	60	10	Semiripe	15.22
29	9	80	7.5	Semiripe	5.65
30	9	70	10	Green	8.78
31	9	60	7.5	Semiripe	13.22
32	9	70	7.5	Ripe	17.22
33	8	80	5	Green	1.913
34	8	80	10	Ripe	7.043
35	9	70	7.5	Semiripe	13.65
36	10	80	5	Green	2.70
37	9	80	7.5	Green	4.70
38	10	60	5	Ripe	13.83
39	10	80	10	Semiripe	5.57
40	8	80	5	Ripe	7.74
41	8	80	10	Semiripe	3.91
42	8	60	5	Semiripe	13.48
43	10	60	5	Semiripe	11.83
44	9	70	10	Ripe	15.22
45	9	70	7.5	Ripe	19.30
46	9	70	7.5	Green	10.43
47	9	80	7.5	Ripe	7.48
48	10	60	10	Semiripe	15.22
49	9	70	7.5	Ripe	16.96
50	9	70	7.5	Semiripe	11.39
51	9	70	5	Green	10.43
52	8	60	10	Green	10.35
53	9	70	7.5	Green	10.43
54	9	70	7.5	Green	10.43
55	10	80	5	Semiripe	4.35
56	10	70	7.5	Green	10.43
57	8	60	5	Green	11.83
58	9	70	7.5	Ripe	13.05
59	9	70	10	Semiripe	10.87
60	8	70	7.5	Ripe	16.43