Actual levels of factors
Ingredients (% fwb)
Process conditions
Coded levels
Egg albumin (%)
Milk powder (%)
Temperature (ºC)
Time (min)
-2.0
0.00
0.00
190
20
-1.0
2.50
2.50
200
25
0.0
5.00
5.00
210
30
1.0
7.50
7.50
220
35
2.0
10.0
10.0
230
40
Table 1:
Coded and actual levels of the factors in the central composite design of the RSM.
