The study focus on the effect of hardness of clear juice for the formation of evaporator scale and rnoptimization of process parameters. The effect of clear juice hardness of the factory have been rnevaluated in terms of the response variables which include colour, turbidity, calcium oxide, rnmagnesium oxides, reducing sugars and the purity of clear juice out of the clarifier. The reduction ofrneach evaporator scales was monitored by minimizing the colour, turbidity and calcium oxide contentrnof the clear juice. This study was done on lab scale by varying the effect of pH and settling time ofrnclarified juice on the response variables of colour, turbidity and calcium oxide content of clear juice.rnThe statistical analysis was done by using design expert software (7.0.0, version) of the central rncomposite design (CCD). The statistical experimental design combination was done by inserting thernhighest and lowest values of the factors of the clarified juice. From this analysis method, both factorsrnhad an impact on the response variables directly. Both factors had the same significance effects onrncolour, turbidity and calcium oxide content of the clear juice were found between rnâ€œ(1855.22 - 2369.37) IU, (1720.36 - 2039.67) NTU and, (2142.96 - 2559.68)â€ ppm, respectively, andrnpH of (6.7 - 7.2) and a settling time of (3 - 4.66) hours respectively. While purity, reducing sugarsrnand magnesium oxide content of the clear juice were, investigated during the research work. On thernother hand, the parameters, which shows the adequacy of the model such as Rrn2rn, Adjusted-Rrn2rn, rnpredicted-Rrn2rn, CV, Press, mean and standard deviation value of each of the three response variables rnwhere in the allowable range. Therefore using the optimum values of pH and settling time gives usrnthe optimum output of colour, turbidity and calcium oxide content of clear juice sample, which canrnbe taken as a positive outcome to bring efficient improvement of heat transfer for energy saving andrnproduct maximization.