Table 3.
Constraints and criteria for optimization along with predicted and validated values
| Name | Goal | Lower limit | Upper limit | Importance | Predicted values | Validated values |
|---|---|---|---|---|---|---|
| A: potato level (%) | In range | 0 | 50 | 3 | 30 | – |
| B: frying temperature (°C) | In range | 160 | 180 | 3 | 169 | – |
| C: frying time (s) | In range | 40 | 60 | 3 | 51 | – |
| Moisture (%) | In range | 5.01 | 8.87 | 3 | 7.65 | 7.62 ± 0.22 |
| Oil (%) | In range | 10.21 | 13.65 | 3 | 12.39 | 12.62 ± 0.21 |
| L value | In range | 45.62 | 51.81 | 3 | 46.63 | 46.95 ± 0.40 |
| a* value | In range | 7.27 | 10.86 | 3 | 9.45 | 9.64 ± 0.62 |
| b* value | Minimize | 16.21 | 25.95 | 3 | 21.33 | 21.96 ± 0.07 |
| Hardness (N) | In range | 510.89 | 920.65 | 3 | 647.56 | 652.43 ± 0.92 |
| OAA | Maximize | 6.10 | 8.50 | 3 | 8.39 | 8.36 ± 0.02 |