This research carried out with take into consideration of traditional process defects and on the basisof the most important effective on process parameters. Selected parameters which used for effluent and rockcandy consist of supersaturation at 4 levels (1.3, 1.4, 1.5 and 1.6) and temperature at 3 levels (70, 80, 90°C) with3 replications. The physiochemical tests consist of pH, color and invert sugar percentage done on all of thesamples. According to the results, the rise in supersaturation and temperature has significant effect on all ofthe effluent and rock candy characteristics (P<0.01) so that color and invert sugar percentage increase and pHdecrease as super saturation and temperature are increasing. Furthermore the interaction effect oof supersaturation and temperature on pH, color and invert sugar percentage of rock candy is meaningful (p<0.01).

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