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

Table 5

Membership value of each response variable and synthetic evaluation index () for response surface design.

Runs	Moisture content	Water activity	Overall acceptability	Shear force
	0.5615	0.25	0.2031	1	0.7436	1	0.4933	0.4834
	0.5661	0.3	0.5156	0.4458	0.4542	0	0.8867	0.4596
	0.7193	0.5375	0.9062	0.6959	0.9158	0.7778	0.04	0.6877
	0	0.0125	0.1875	0.8365	0.7143	0.3333	0.3867	0.1960
	0.0371	0	0.3281	1.1617	0.6117	0	0.32	0.2400
	1	1	0.2031	0.6647	0.7252	0.7778	0.1133	0.7379
	0.6079	0.8125	0.5	0.0385	0.7875	0.4444	0.3933	0.5706
	0.5406	0.35	0.8125	0.7361	0.3956	0.3333	0.5667	0.5506
	0.5731	0.325	0.6563	0.6647	0	0.1111	1	0.5065
	0.5406	0.175	0	0.3498	0.7582	0.2222	0.1333	0.2966
	0.8167	0.9875	0.1875	0	1	0.2222	0	0.5905
	0.5731	0.3125	0.9219	0.5942	0.1282	0.4444	0.5267	0.5488
	0.5731	0.325	1	0.6172	0.5568	0.8889	0.72	0.6232