Cashew Nut Quality as Influenced by Microwave Heating Used for Stored Grain Insect Control

Table 3

ANOVA for different quality attributes of microwave treated cashew nut.

Source of variation	value	value
(a) Colour change
Model**	90.02	<0.0001
Power ()**	117.11	<0.0001
Exposure time ()**	28.53	<0.0001
	3.38	0.091
	10.91	0.006
	29.3	0.0002
(b) Temperature rise
Model**	92.31	<0.0001
Power ()**	32.92	<0.0001
Exposure time ()**	427.27	<0.0001
	4.77	0.049
	0.31	0.589
	0.36	0.558
(c) Peroxide value
Model**	66.16	<0.0001
Power ()**	82.25	<0.0001
Exposure time ()**	244.27	<0.0001
	5.85	0.0324
	0.11	0.7418
	2.26	0.1582
(d) Free fatty acid
Model**	41.26	<0.0001
Power ()*	22.02	0.0005
Exposure time ()**	166.83	<0.0001
	0.99	0.338
	5.20	0.042
	10.53	0.007

Significant at 1% level ( value less than 0.0001).
*Significant at 5% level ( value less than 0.050).
^nsNonsignificant.