International Journal of Food Science / 2014 / Article / Tab 3

Research Article

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
3.380.091
10.910.006
29.30.0002

(b) Temperature rise
Model**92.31<0.0001
Power ()**32.92<0.0001
Exposure time ()**427.27<0.0001
4.770.049
0.310.589
0.360.558

(c) Peroxide value
Model**66.16<0.0001
Power ()**82.25<0.0001
Exposure time ()**244.27<0.0001
5.850.0324
0.110.7418
2.260.1582

(d) Free fatty acid
Model**41.26<0.0001
Power ()*22.020.0005
Exposure time ()**166.83<0.0001
0.990.338
5.200.042
10.530.007

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