Abstract
This study was to optimization of the manufacturing process for boiled-dried anchovy using response surface methodology (RSM). The independent variables in the central composite design for boiled-dried anchovy manufacturing process were selected as salt concentration (X₁, %), dry temperature (X₂, ℃) and dry time (X₃, h). The dependent variables were chosen as moisture content (Y₁, %), water activity (Y₂) and WPS (Y₃, %). The result of this study, Optimum conditions of X₁, X₂ and X₃ were 5.41%, 22.09℃ and 17.86 hour respectively. Under the above optimum conditions, the predicted values of Y₁, Y₂ and Y₃ were 17.28%, 0.750 and 23.19%. Experimental values of Y₁, Y₂ and Y₃ were 17.40%, 0.742 and 22.84% respectively. There was no significant difference on Y₁, Y₂ and Y₃ between predicted and experimental values.
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