Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology

Table 2

Independent variables and their coded values used for optimization.

Runs	Drying conditions		Symbol coded
	Temperature (°C)	Time (h)	1	2
	50	5	−1	1
	60	4	0	0
	70	3	1	−1
	45.86	4	−1.414	0
	50	3	−1	−1
	74.14	4	1.414	0
	60	5.41	0	1.414
	60	4	0	0
	60	4	0	0
	60	2.59	0	−1.414
	70	5	1	1
	60	4	0	0
	60	4	0	0