TABLE 2.

Degradation constants (D_C) and half‐life value (t _1/2) for various heat treatments, pH, and salt percentages of red pigments produced by Monascus purpureus in submerged fermentation

Experiment	Real variable			Response
	Temperature (ºC)	pH	Salt (%)	Dc (h−1) (Y1)	t1/2 (h) (Y2)
1	60	5	0.55	0.104	6.64
2	88	5	0.55	0.230	3.01
3	60	7	0.55	0.098	7.07
4	88	7	0.55	0.192	3.61
5	60	5	2	0.135	5.11
6	88	5	2	0.218	3.17
7	60	7	2	0.144	4.81
8	88	7	2	0.169	4.08
9	50.2	6	1.27	0.102	6.79
10	97.8	6	1.27	0.231	3.15
11	74	4.3	1.27	0.170	4.07
12	74	7.7	1.27	0.147	4.71
13	74	6	0.04	0.145	4.75
14	74	6	2.51	0.146	4.73
15	74	6	1.27	0.135	5.12
16	74	6	1.27	0.114	6.05
17	74	6	1.27	0.103	6.67
18	74	6	1.27	0.135	5.12
19	74	6	1.27	0.114	6.05
20	74	6	1.27	0.104	6.67