Table 3.
Goal for optimization, solution along with predicted and actual values of responses
| Constraints | Goal | Lower limit | Upper limit | Predicted values | Actual values | % variation |
|---|---|---|---|---|---|---|
| BT (°C) | In range | 50 | 90 | 70.33 | – | – |
| FM (% w.b.) | In range | 25 | 35 | 30.13 | – | – |
| FS (rpm) | In range | 8 | 16 | 12.38 | – | – |
| SS:FS | In range | 8 | 12 | 10.02 | – | – |
| CT (min) | Minimize | 5.15 | 7.43 | 5.25 ± 0.30 | 5.31 ± 0.20 | 1.14 |
| CL (%) | Minimize | 7.03 | 10.04 | 7.45 ± 0.42 | 7.56 ± 0.04 | 1.48 |
| HC (g g−1) | Maximize | 1.96 | 2.36 | 2.30 ± 0.06 | 2.26 ± 0.05 | 1.74 |
| SC (ml g−1) | Maximize | 2.46 | 3.20 | 3.14 ± 0.07 | 3.09 ± 0.03 | 1.59 |
| Hardness (N) | Maximize | 6.50 | 11.40 | 11.11 ± 0.32 | 10.95 ± 1.21 | 1.44 |
| SP (mm) | Maximize | 0.48 | 1.32 | 1.24 ± 0.09 | 1.21 ± 0.04 | 2.42 |
| CH (N mm) | Maximize | 1.33 | 6.10 | 6.09 ± 0.68 | 6.15 ± 0.61 | 0.98 |
Values are mean ± standard deviation
BT barrel temperature, FM feed moisture content, FS feeder speed, SS:FS screw speed:feeder speed, CT cooking time, CL cooking loss, HC hydration capacity, SC swelling capacity, SP springiness, CH chewiness