Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology

Table 7

Simultaneously optimized hot air drying conditions with target and experimental values of investigated responses.

Responses	Target	Experiment values
Moisture content (%)	Minimized	5.79
Water activity	Minimized	0.09
	Maximized	31.59
	Minimized	−0.37
	Minimized	7.49
Shear force (N)	Minimized	97.49
Overall acceptability	Maximized	4.15
	Maximized	0.69