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.

SourcedfSSMS-value

Ascorbic acid
 Model14162.4111.60
 Linear454.8313.71
 Quadratic465.9616.49
 Interactive428.097.02

 PDT547.289.456
 SDT559.6311.93
 Pressure530.126.02
 Sample thickness539.967.99
 Error1425.751.84

Antioxidant content
 Model1438.972.78
 Linear410.882.72
 Quadratic419.004.75
 Interactive49.442.36

 PDT54.960.991.48
 SDT518.623.72
 Pressure51.590.320.47
 Sample thickness523.594.72
 Error149.350.67

Protein
 Model1482.845.92
 Linear45.161.290.88
 Quadratic468.6117.15
 Interactive46.981.741.19

 PDT521.324.262.90
 SDT533.666.73
 Pressure513.222.641.80
 Sample thickness519.353.872.63
 Error1420.541.47

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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