Dataset: potatochip_dry_rsm.dat potatochip_dry.csv Source: X-j. Song, M. Zhang, and A.S. Mujumdar (2007). "Optimization of Vacuum Microwave Predrying and Vacuum Frying Conditions to Produce Fried Potato Chips," Drying Technology, Vol. 25, pp. 2027-2034 Description: 3 Factor Response surface model, relating three aspects to factors. Factors/Levels: Vacuum microwave predrying time (minutes): -1.682=0.95 -1=3 0=6 1=9 1.682=11.05 Vacuum temperature (degC): -1.682=83.18 -1=90 0=100 1=110 1.682=116.82 Frying Time (minutes): -1.682=11.59 -1=15 0=20 1=25 1.682=28.41 Response Variables: Moisture content (%), Fat content (%), Breaking force (g) Variables/Columns (.dat file. .csv includes uncoded variables) Run number 7-8 Coded predrying time 10-16 Coded frying temperature 18-24 Coded frying time 26-32 Moisture content 34-40 Fat content 42-48 Breaking force 50-56