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Response surface methodology was used to investigate the effect of brine concentration (10% -20%) solution temperature (35˚C -55˚C), and duration of osmosis (30 -60 min) with respect to water loss (WL) and salt gain (SG). The solution to sample ratio of 5/1 (w/w) was used. The Box-Behnken design of three variables and three levels including seventeen experiments formed by five central points were used for optimizing input parameters. Linear, quadratic and interaction effects of three variablesdoi:10.4236/am.2012.330186 fatcat:gxohoqqr2rbp5oqom5gefsg42a