Table 1. Box–Behnken experimental design and results for the yield of total sugar.

Run	Coded variable levels			Yield (%)
	A (mL/g)	B (min)	C (°C)
1	-1(80)	-1(150)	0(85)	4.578
2	1(120)	-1(150)	0(85)	5.296
3	-1(80)	1(210)	0(85)	5.026
4	1(120)	1(210)	0(85)	6.67
5	-1(80)	0(180)	-1(70)	1.955
6	1(120)	0(180)	-1(70)	1.42
7	-1(80)	0(180)	1(100)	3.505
8	1(120)	0(180)	1(100)	5.555
9	0(100)	-1(150)	-1(70)	1.714
10	0(100)	1(210)	-1(70)	2.126
11	0(100)	-1(150)	1(100)	4.378
10	0(100)	1(210)	1(100)	6.887
13	0(100)	0(180)	0(85)	4.901
14	0(100)	0(180)	0(85)	4.102
15	0(100)	0(180)	0(85)	4.763
16	0(100)	0(180)	0(85)	5.406
17	0(100)	0(180)	0(85)	5.447