Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

Table 3

Estimated coefficients of the fitted second-order polynomial models for the final moisture content, hardness, and color of the restructured chips.

Regression coefficient	Response
	Final moisture content	Hardness	L	a	b
	0.028	10.340	70.270	24.800	36.170
Linear
		0.170
		−0.230
		−0.096	−0.068		0.060
Interaction
		0.470	0.100	0.180	−0.150
		0.480		−0.410	−0.200
		0.530	−0.035	0.330	−0.480
Quadratic
				0.130
					0.130
				−0.400	−0.740
	0.956	0.900	0.989	0.955	0.830

Significant at the 5% level, significant at the 1% level.