Table 3 Coded values and real values of the experimental variables for Box-Behnken method
Independent Variables (g/l) | Symbol | Coded values | |||
|---|---|---|---|---|---|
−1 (Low) | 0 (Centre) | 1 (High) | |||
Production Medium Optimization | Glucose | (X1) | 10 | 15 | 20 |
Yeast Extract | (X 2) | 4 | 6 | 8 | |
Cheese Whey | (X3) | 45 | 60 | 75 | |
(NH4)2SO4 | (X4) | 10 | 15 | 20 | |
Corn steep Liquor | (X5) | 10 | 15 | 20 | |
Operating Conditions Optimization | pH | (A) | 6.2 | 6.3 | 6.4 |
Temperature °C | (B) | 35 | 40 | 45 | |