Table 2.

3³ experimental screening design: three levels, 3 factors, and 3 central points.

Run	T (°C)	Time (hours)	pH	Total sugars released (mg/gds)
1	35	48	2.5	289.90
2	35	48	3	264.40
3	35	48	3.5	353.30
4	35	72	2.5	184.60
5	35	72	3	180.60
6	35	72	3.5	315.80
7	35	96	2.5	187.50
8	35	96	3	233.80
9	35	96	3.5	335.90
10	45	48	2.5	196.90
11	45	48	3	209.10
12	45	48	3.5	233.90
12	45	72	2.5	150.30
14	45	72	3	207.40
15	45	72	3.5	291.70
16	45	96	2.5	292.80
17	45	96	3	347.40
18	45	96	3.5	480.10
19	55	48	2.5	69.40
20	55	48	3	185.0
21	55	48	3.5	235.60
22	55	72	2.5	156.70
23	55	72	3	155.50
24	55	72	3.5	156.60
25	55	96	2.5	203.18
26	55	96	3	262.0
27	55	96	3.5	281.0
28C	45	72	3	210.9
29C	45	72	3	211.0
30C	45	72	3	210.5