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

Table 4

The results of analysis of variance (ANOVA) of the fitted second-order polynomial models for the moisture content, hardness, and color of the restructured chips.

Source	Sum of squares	DF	Mean square	F value	P value
Moisture content
Model		9		24.200	<0.0001
Residual		10
Lack of fit		5		3.580	0.0939
Pure error		5
Cor total		19
Hardness
Model	61.430	9	6.830	7.990	0.0016
Residual	8.540	10	0.850
Lack of fit	6.700	5	1.340	3.640	0.0913
Pure error	1.840	5	0.370
Cor total	69.970	19
L
Model	185.290	9	20.590	106.890	<0.0001
Residual	1.920	10	0.190
Lack of fit	1.470	5	0.290	3.280	0.1092
Pure error	0.450	5	0.090
Cor total	187.220	19
a
Model	116.89	9	12.99	23.63	<0.0001
Residual	5.50	10	0.55
Lack of fit	3.82	5	0.76	2.28	0.1935
Pure error	1.68	5	0.34
Cor total	122.39	10
b
Model	121.82	9	13.54	5.13	0.0087
Residual	26.83	10	2.64
Lack of fit	20.98	5	4.20	3.88	0.0816
Pure error	5.41	5	1.08
Cor total	148.21	19