Table 6.
Coefficient | Drying time (min) | Water activity | Colour change | Vitamin C (mg/100 g) | Hardness (g) | Springiness | Cohesiveness | Chewiness (g) |
---|---|---|---|---|---|---|---|---|
β 0 | 2335.34 | −1.55145 | 117.518 | −6300.13 | 5619.96 | −0.090994 | 0.379917 | 2392.60 |
β 1 | −59.41**** | 0.06449** | −2.692* | 210.71**** | −108.11 | 0.036426 | 0.022700 | −24.12 |
β 2 | 109.51**** | 0.02418 | −3.707 | 27.00 | −798.81**** | −0.075578 | −0.088611 | −541.18**** |
β 11 | 0.37**** | −0.00047* | 0.018 | −1.57**** | 0.45 | −0.000254 | −0.000190 | −0.08 |
β 22 | −2.53*** | 0.00273 | 0.087 | 0.26 | 19.56** | 0.004180 | 0.002333 | 9.31 |
β 12 | −0.50** | −0.00103 | 0.061* | −0.68 | 11.67**** | −0.000117 | 0.000433 | 7.80**** |
R 2 | 0.9969 | 0.7275 | 0.8534 | 0.8734 | 0.9691 | 0.8630 | 0.6862 | 0.9126 |
P (lack of fit) | – | 0.927ns | 0.787ns | 0.258ns | 0.747ns | 0.863ns | 0.606ns | 0.681ns |
P (overall model) | < 0.0005**** | 0.057* | 0.008*** | 0.005*** | < 0.0005**** | 0.006*** | 0.088* | 0.001**** |
β 0 the estimated constant regression coefficient
β 1 and β 2 the estimated linear regression coefficient of drying temperature and slice thickness, respectively
β 11 and β 22 the estimated quadratic regression coefficient of drying temperature and slice thickness, respectively
β 12 the estimated interaction regression coefficient of drying temperature and slice thickness
*P < 0.10, **P < 0.05, ***P < 0.01, ****P < 0.005; ns not significant (P > 0.5)