Journal of Food Quality / 2017 / Article / Tab 3

Research Article

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

Table 3

Model characteristics and effect of individual parameters on the freeze-drying of mushrooms.


Ascorbic acid

 Sample thickness539.967.99

Antioxidant content

 Sample thickness523.594.72


 Sample thickness519.353.872.63

and denote 1% and 5% levels of significance, respectively.
df: degree of freedom.
SS: sum of squares.
MS: mean sum of squares.

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