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

Table 3

Experimental values of response variables for response surface design.

Runs	Water content (%)	Water activity				Shear force	Overall acceptability
	6.65	0.116	31.12	−0.39	6.81	85.32	3.67
	6.63	0.112	30.33	−0.3	6.22	107.50	3.87
	5.97	0.093	31.59	−0.37	7.49	97.49	4.15
	9.07	0.135	31.04	−0.33	6.97	91.86	3.66
	8.91	0.136	30.76	−0.30	7.07	78.85	3.75
	4.76	0.056	31.07	−0.37	7.38	98.74	3.67
	6.45	0.071	31.24	−0.34	6.96	123.80	3.86
	6.74	0.108	30.17	−0.33	6.70	95.88	4.06
	6.60	0.110	29.09	−0.31	6.05	98.74	3.96
	6.74	0.122	31.16	−0.32	7.35	111.34	3.54
	5.55	0.057	31.82	−0.32	7.55	125.34	3.66
	6.6	0.111	29.44	−0.34	6.76	101.56	4.13
	6.6	0.11	30.61	−0.38	6.47	100.64	4.18