Journal of Food Quality

Research Article

Functional and Oxidative Quality Characterization of Spray-Dried Omega-3-Enriched Milk Powder

Table 4

Analysis of variance (ANOVA) of the predicted second-order polynomial model for spray drying conditions’ impact on response parameters.


Source of variation		df	Response parameters
			EE (%)		EPA retained (g/100 g extracted fat)		DHA retained (g/100 g extracted fat)		PV (meqO_2/kg)
			Mean square	value	Mean square	value	Mean square	value	Mean square	value

Model		14	8.74	0.0001	0.0155	<0.0001	0.0609 ^NS	0.2306	0.0148	<0.0001

Linear effects	A-IAT	1	85.85	<0.0001	0.1440	<0.0001	0.2990	0.0167	0.1780	<0.0001
	B-PS	1	0.2763^NS	0.6183	0.0014 ^NS	0.3566	0.0041 ^NS	0.7582	0.0008 ^NS	0.2253
	C-MD	1	14.72	0.0021	0.0214	0.0022	0.1901	0.0485	0.0014 ^NS	0.1124
	D-NS	1	2.19 ^NS	0.1724	0.0020 ^NS	0.2765	0.0053 ^NS	0.7239	0.0044	0.0099

Interaction effects	AB	1	0.0163 ^NS	0.9034	0.0002 ^NS	0.7105	0.0005 ^NS	0.9132	0.0002 ^NS	0.5126
	AC	1	5.53	0.0379	0.0090	0.0301	0.0150 ^NS	0.5552	0.0009 ^NS	0.1997
	AD	1	0.7966 ^NS	0.4012	0.0009 ^NS	0.4610	0.0018 ^NS	0.8370	0.0000 ^NS	0.8261
	BC	1	1.37 ^NS	0.2742	0.0064 ^NS	0.0619	0.0086 ^NS	0.6552	0.0004 ^NS	0.3853
	BD	1	2.71 ^NS	0.1316	0.0042 ^NS	0.1220	0.0095 ^NS	0.6380	0.0000 ^NS	0.8261
	CD	1	0.3452 ^NS	0.5780	0.0012 ^NS	0.3913	0.0060 ^NS	0.7080	0.0016 ^NS	0.0939

Quadratic effects	A²	1	4.03 ^NS	0.0711	0.0094	0.0272	0.0073 ^NS	0.6804	0.0045	0.0088
	B²	1	0.3485 ^NS	0.5762	0.0001 ^NS	0.8337	0.0424 ^NS	0.3263	0.0000 ^NS	0.8233
	C²	1	0.1234 ^NS	0.7385	0.0001 ^NS	0.8501	0.3031	0.0161	0.0019 ^NS	0.0725
	D²	1	0.5206 ^NS	0.4956	1.794E − 07^NS	0.9916	0.0493 ^NS	0.2912	0.0004 ^NS	0.3586

Residual		15	1.07	—	0.0016	—	0.0412	—	0.0005	—
Lack of fit		10	1.18 ^NS	0.3677	0.0017 ^NS	0.3923	0.0604	0.0018	0.0007	0.0132
Pure error		5	0.8352	—	0.0013	—	0.0029	—	0.0001	—
Cor. total		29	—	—	—	—	—	—	—	—

^,Significant at 0.05 level; IAT = inlet air temperature; PS = pump speed; MD = maltodextrin; NS = needle speed; EE = encapsulation efficiency; EPA = eicosapentaenoic acid; DHA = docosahexaenoic acid; PV = peroxide value.