Journal of Food Quality / 2017 / Article / Tab 2

Research Article

Optimization of Freeze-Drying Process Parameters for Qualitative Evaluation of Button Mushroom (Agaricus bisporus) Using Response Surface Methodology

Table 2

Model coefficients generated by RSM.

Model termsAscorbic acidAntioxidant contentProtein content

A-PDT0.76−0.460.09
B-SDT0.090.27
C-pressure−0.40−0.07−0.27
D-sample thickness0.12−0.53
AB−1.04−0.51−0.48
AC−0.250.19
AD0.38−0.090.76
BC−0.09−0.07
BD0.67−0.55
CD0.80−0.090.77
A20.40
B2−1.10
C2−1.02−0.44
D2
Error1.840.671.47
Model adj-0.860.8060.801

and denote 1% and 5% levels of significance, respectively.
adj: adjusted.

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