Table 3.
Central composite design matrix and values of dependent variables for the sous vide treatment and vinegar soaking when preparing octopus pulpo a La Gallega.
| Run Number | Independent Variables | Dependent Variables | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Coded Values | Uncoded Values | |||||||||
| X 1 | X 2 | X 3 | X 1 | X 2 | X 3 | Y 1 | Y 2 | Y 3 | ||
| Fractional factorial design (8 points) |
1 | −1 | −1 | −1 | 76.0 | 90.0 | 0.3 | 964.6 | 378.0 | 1.5 |
| 2 | +1 | −1 | −1 | 94.0 | 90.0 | 0.3 | 484.2 | 441.0 | 4.5 | |
| 3 | −1 | +1 | −1 | 76.0 | 150.0 | 0.3 | 746.9 | 406.8 | 3.0 | |
| 4 | +1 | +1 | −1 | 94.0 | 150.0 | 0.3 | 430.5 | 453.6 | 4.3 | |
| 5 | −1 | −1 | +1 | 76.0 | 90.0 | 0.7 | 971.3 | 810.0 | 1.0 | |
| 6 | +1 | −1 | +1 | 94.0 | 90.0 | 0.7 | 541.4 | 829.8 | 1.8 | |
| 7 | −1 | +1 | +1 | 76.0 | 150.0 | 0.7 | 789.2 | 838.8 | 2.0 | |
| 8 | +1 | +1 | +1 | 94.0 | 150.0 | 0.7 | 462.6 | 846.0 | 2.5 | |
| Axial portion (6 points) |
9 | −1.682 | 0 | 0 | 70.0 | 120.0 | 0.5 | 1081.8 | 594.0 | 1.2 |
| 10 | +1.682 | 0 | 0 | 100.0 | 120.0 | 0.5 | 524.8 | 646.2 | 3.5 | |
| 11 | 0 | −1.682 | 0 | 85.0 | 69.5 | 0.5 | 672.0 | 612.0 | 3.5 | |
| 12 | 0 | +1.682 | 0 | 85.0 | 170.5 | 0.5 | 454.5 | 682.0 | 4.2 | |
| 13 | 0 | 0 | −1.682 | 85.0 | 120.0 | 0.2 | 559.9 | 267.8 | 3.8 | |
| 14 | 0 | 0 | +1.682 | 85.0 | 120.0 | 0.8 | 651.4 | 919.8 | 1.0 | |
| Center points (3 points) |
15 | 0 | 0 | 0 | 85.0 | 120.0 | 0.5 | 415.2 | 561.6 | 4.8 |
| 16 | 0 | 0 | 0 | 85.0 | 120.0 | 0.5 | 395.1 | 550.8 | 4.8 | |
| 17 | 0 | 0 | 0 | 85.0 | 120.0 | 0.5 | 425.2 | 540.0 | 4.6 | |
X1, Sous vide treatment temp. (°C); X2, Sous vide treatment time (min); X3, Vinegar conc. (%); Y1, Hardness (×1000 N/m2); Y2, Total acidity (mg/100 g); Y3, Sensory texture (points).