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Table 1 Experimental domain and independent variables for optimization

From: Impact of post harvest treatment on antioxidant activity and phenolic profile of Moringa oleifera lam leaves

  Factors (Symbol, Units) Lower level Middle level Upper level
Drying Temperature (X1, °C) 40 55 70
Time (X2, min) 180 195 210
Roasting Temperature (X1, °C) 140 160 180
Time (X2, min) 5 15 25
Steam blanching Temperature (X1, °C) 80 90 100
Time (X2, min) 5 10 15
Fermentation/Oxidation Temperature (X1, °C) 25 35 45
Time (X2, min) 15 52.5 90