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. 2024 Mar 1;13(5):777. doi: 10.3390/foods13050777

Table 4.

Analysis of the variance (ANOVA) for the second-order polynomial model.

Source Sum of Squares df Mean Square F-Value p-Value
Model 321,245.700 9 35,693.960 4.324 0.033 *
A-Liquid–solid ratio 189,102.300 1 189,102.300 22.910 0.002 **
B-Ultrasonic temperature 26,581.520 1 26,581.520 3.220 0.116
C-Water content 1026.892 1 1026.892 0.124 0.735
AB 40,495.180 1 40,495.180 4.906 0.062
AC 1970.830 1 1970.830 0.239 0.640
BC 3491.468 1 3491.468 0.423 0.536
A2 1003.442 1 1003.442 0.122 0.738
B2 56,581.020 1 56,581.02 6.855 0.035
C2 2671.865 1 2671.865 0.324 0.587
Residual 57,778.800 7 8254.114
Lack of fit 44,128.860 3 14,709.620 4.310 0.096
Pure error 13,649.940 4 3412.484
Total 379,024.500 16
R-Squared = 0.948 Std.Dev. = 90.852
Adjusted R-Squared = 0.852 Mean = 2109
Predicted R-Squared = 0.919 C.V. % = 4.310
Adequacy precision = 9.190

Note: Symbols * and ** represent the significant differences at p < 0.05 and p < 0.01, respectively.