Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production
Table 4
CCRD of three variables with the observed responses and predicted values for all responses.
Std
A Temp (°C)
B Ino.C. (%, )
C L.F.C. (%, )
Measured responses
Predicted responses
Al (%, )
TP (mg L-1)
Sens.
Al (%, )
TP (mg L-1)
Sens.
1
20 (-1)
8 (-1)
8 (-1)
6.7
352.8
5.9
6.17
392.19
6.12
2
30 (+1)
8 (-1)
8 (-1)
6.2
392.5
6.3
5.57
337.18
6.20
3
20 (-1)
12 (+1)
8 (-1)
8.4
301.6
6.1
7.10
263.07
7.65
4
30 (+1)
12 (+1)
8 (-1)
6.2
118.4
6
6.50
208.06
8.53
5
20 (-1)
8 (-1)
12 (+1)
7.3
400.7
6.5
7.18
381.99
5.19
6
30 (+1)
8 (-1)
12 (+1)
6.4
347.8
7.8
6.58
326.98
5.27
7
20 (-1)
12 (+1)
12 (+1)
8.4
467.4
6.4
8.12
481.08
6.72
8
30 (+1)
12 (+1)
12 (+1)
6.8
412.2
7
7.52
426.07
7.60
9
16.59 (-)
10 (0)
10 (0
5.7
441.6
6.1
6.83
446.86
5.82
10
33.41 (+)
10 (0)
10 (0)
6.3
367.9
6.7
5.82
354.34
6.62
11
25 (0)
6.63 (-)
10 (0)
6.2
292.4
6.6
6.69
328.13
4.95
12
25 (0)
13.36 (+)
10 (0)
8.1
346.9
6.9
8.26
302.87
8.19
13
25 (0)
10 (0)
6.63 (-)
5.2
320.8
6.6
6.32
302.68
8.35
14
25 (0)
10 (0)
13.36 (+)
8.5
467.6
8.9
8.03
477.42
6.78
15
25 (0)
10 (0)
10 (0)
9.9
669.8
8.9
9.44
643.07
8.88
16
25 (0)
10 (0)
10 (0)
9.9
670.6
8.8
9.44
643.07
8.88
17
25 (0)
10 (0)
10 (0)
9.5
632.9
8.9
9.44
643.07
8.88
18
25 (0)
10 (0)
10 (0)
9.8
661.8
8.9
9.44
643.07
8.88
19
25 (0)
10 (0)
10 (0)
8.5
531.7
8.7
9.44
643.07
8.88
20
25 (0)
10 (0)
10 (0)
9.1
690.3
8.9
9.44
643.07
8.88
Std, T, Ino.C., L.F.C., Al, TP, and Sens. represents to standard order, temperature, inoculum concentration, Lantana camara fruit concentration, alcohol, total phenol, and sensory, correspondingly.
