Optimization of Microwave-Osmotic Pretreatment of Apples with Subsequent Air-Drying for Preparing High-Quality Dried Product
Table 4
Analysis of variance (ANOVA) for the fit of experiment data (texture parameters, rehydration capacity) to response surface model.
Sources
Hardness (N)
Rigidity (N/mm)
Energy (J)
Rehydration capacity
Coefficient
SS
P value
Coefficient
SS
P value
Coefficient
SS
P value
Coefficient
SS
P value
Intercept
385
1495
<.0001
394
4294
<.0001
699
6324
<.0001
−111
3567
<.0001
C
−9.68
0.032
.885
−8.48
143
<.0001
−16.2
761
<.0001
7.63
25.9
<.0001
T
−4.79
37.9
.0003
−6.46
41.6
<.0001
−11.9
421
<.0001
2.45
90.3
<.0001
t
−1.43
0.74
.4938
−1.63
70.6
<.0001
−1.26
118
<.0001
−2.71
2147
<.0001
C*C
0.083
1006
<.0001
0.076
849
<.0001
0.132
2519
<.0001
−0.078
870
<.0001
T*T
0.036
191
<.0001
0.086
1065
<.0001
0.063
573
<.0001
−0.027
106
<.0001
t*t
0.024
428
<.0001
0.047
1669
<.0001
0.035
932
<.0001
0.017
202
<.0001
C*T
0.026
55.6
<.0001
0.106
902
<.0001
C*t
0.037
256
<.0001
0.052
489
<.0001
T*t
−0.065
771
<.0001
0.03
169
<.0001
0.017
54.7
<.0001
Lack of fit
1.78
.997NS
1.94
.964
0.062
.999NS
0.87
.776NS
Statistic analysis for the
R-squared
0.981
0.997
.999
.999
Adj R-squared
0.981
0.995
.998
.999
6.66
3.95
2.90
.480
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.
