Optimization of Microwave-Osmotic Pretreatment of Apples with Subsequent Air-Drying for Preparing High-Quality Dried Product

Table 3

Analysis of variance (ANOVA) for the fit of experiment data (color parameters) to response surface model.

Sources	𝐿^∗ value			𝑎^∗ value			𝑏^∗ value			Δ𝐸			Chroma			Hue angle
	Coefficient	SS	P value	Coefficient	SS	P value	Coefficient	SS	P value	Coefficient	SS	P value	Coefficient	SS	P value	Coefficient	SS	P value
Intercept	23.9	147	<.0001	48.5	34.3	<.0001	31.525	41.2	<.0001	52.300	127	<.0001	39.1	41.5	<.0001	−1.694	99.5	.0001
C	1.09	1.06	.1912	−0.527	0.13	.5728	0.389	6.73	.573	−0.5705	0.034	.7118	0.304	6.72	.0003	1.232	0.25	.675
T	0.651	5.04	.01	−0.932	4.67	.0040	−0.031	6.60	.004	−0.6604	15.3	<.0001	−0.206	9.1	<.0001	1.692	6.83	.042
T	0.797	31	<.0001	−0.266	9.41	.0003	−0.221	2.49	.000	−0.6884	42.5	<.0001	−0.221	5.07	.001	0.436	20.59	.002
C*C	−0.011	18.2	<.0001	0.005	3.86	.0073	−0.010	14.7	.007	0.0057	4.61	.0007	−0.009	11.9	<.0001	−0.012	22.34	.001
T*T	−0.006	5.02	.0102	0.0087	10.9	.0001	−0.005	3.19	.000	0.0055	4.43	.0008	−0.003	1.29	.0494	−0.016	37.87	.0001
t*t	−0.012	98.5	<.0001	0.0035	8.95	.0003				0.0095	66	<.0001				−0.006	25.48	.0008
C*T							0.0086	5.9	.001				0.0084	5.7	.0006
C*t							0.0039	2.67	.01				0.0036	2.33	.0125
T*t
Lack of fit		2.6	.908		0.2	1.00		0.200	.999		1.04	.926		0.05	1		2.29	.998
Statistic analysis for the model
R-squared			.931			.815			.914			.966			.927			.851
Adj R-squared			.923			.813			.863			.961			.285			.782
CV			0.94			8.84			1.766			5.45			1.58			1.49

C, T, and t are sucrose concentration (°B), temperature (°C), and contact time (min). **Significant within a 99% confidence interval.*Significant within a 95% confidence interval. NS: non significant.