fa <span style="font-family:times new roman,serif;"><span style="font-size:12.0pt;">Anchovy fillets that had undergone osmotic dehydration and response surface methodology (RSM) were used to determine the influence and optimal values of the process variables. Also the optimal processing conditions were determined in order to reduce the solid gain and water loss ratio (SG/WL) and firmnessfor the anchovy fillets. A three-level</span></span><span style="color:black;"><span style="font-family:times new roman,serif;"><span style="font-size:12.0pt;">central composite rotatabledesign (</span></span></span><span style="font-family:times new roman,serif;"><span style="font-size:12.0pt;">CCRD) involving the variables such as temperature (20-45^oC), processing time (19-221 min)and salt concentration (12-28%,w/w) were developed for this purpose. Data obtained from RSM analysis on </span></span><span style="color:black;"><span style="font-family:times new roman,serif;"><span style="font-size:12.0pt;">the </span></span></span><span style="font-family:times new roman,serif;"><span style="font-size:12.0pt;">SG/WL and texture property of anchovy fillets were subjected to the analysis of variance (ANOVA) and they were analyzed using a second-order polynomial equation which resulted in the optimum process levels.</span></span> Osmotic dehydration, Anchovy, Centralcomposite rotatabledesign, Response surface methodology 1187 1203 http://jifro.ir/browse.php?a_code=A-10-1788-2&slc_lang=fa&sid=1 Z. Yildiz zyildiz35@hotmail.com 100319475328460023906 100319475328460023906 Yes