Table 2.
Response surface design and experimental data.
| Code level of variables1 |
Response2 |
||||
|---|---|---|---|---|---|
| Run no. | X1 | X2 | X3 | Y1 | Y2 |
| 1 | 40 (−1) | 4 (−1) | 2 (−1) | 537.70 | 25.89 |
| 2 | 40 (−1) | 4 (−1) | 4 (1) | 488.75 | 23.08 |
| 3 | 40 (−1) | 8 (1) | 2 (−1) | 633.34 | 32.70 |
| 4 | 40 (−1) | 8 (1) | 4 (1) | 510.65 | 28.82 |
| 5 | 80 (1) | 4 (−1) | 2 (−1) | 515.23 | 222.74 |
| 6 | 80 (1) | 4 (−1) | 4 (1) | 418.17 | 209.76 |
| 7 | 80 (1) | 8 (1) | 2 (−1) | 284.98 | 256.42 |
| 8 | 80 (1) | 8 (1) | 4 (1) | 243.54 | 213.08 |
| 9 | 60 (0) | 6 (0) | 3 (0) | 568.27 | 82.99 |
| 10 | 60 (0) | 6 (0) | 3 (0) | 599.57 | 85.42 |
| 11 | 60 (0) | 6 (0) | 3 (0) | 584.30 | 84.99 |
| 12 | 100 (2) | 6 (0) | 3 (0) | 35.48 | 123.78 |
| 13 | 20 (−2) | 6 (0) | 3 (0) | 323.72 | 15.13 |
| 14 | 60 (0) | 10 (2) | 3 (0) | 720.79 | 87.05 |
| 15 | 60 (0) | 2 (−2) | 3 (0) | 644.90 | 37.17 |
| 16 | 60 (0) | 6 (0) | 5 (2) | 507.80 | 46.08 |
| 17 | 60 (0) | 6 (0) | 1 (−2) | 162.62 | 58.29 |
1
X1 is temperature (°C); X2 is time (hours); X3 is oil volume (multiplied by weight).
2
Y1 is Z-ajoene content; Y2 is E-ajoene content (μg/g of garlic juice).