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. 2013 Jan 22;51(12):3609–3622. doi: 10.1007/s13197-013-0923-0

Table 6.

Coefficient of the regression model equations for drying time and quality properties of guava slices

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)