Table 4.
ANOVA for response surface quadratic model for pH during lactic acid fermentation of radish
| Source | Sum of Squares | Df | Mean Square | F Value | p-value Prob > F |
|---|---|---|---|---|---|
| Model | 0.86 | 14 | 0.061 | 6.56 | 0.0004 |
| A | 4.238 E-003 | 1 | 4.238 E-003 | 0.45 | 0.5112 |
| B | 0.032 | 1 | 0.032 | 3.37 | 0.0863 |
| C | 9.375 E-004 | 1 | 9.375 E-004 | 0.10 | 0.7560 |
| D | 0.026 | 1 | 0.026 | 2.74 | 0.1185 |
| AB | 2.756 E-003 | 1 | 2.756 E-003 | 0.29 | 0.5953 |
| AC | 7.563 E-004 | 1 | 7.563 E-004 | 0.081 | 0.7801 |
| AD | 7.656 E-003 | 1 | 7.656 E-003 | 0.82 | 0.3800 |
| BC | 1.806 E-003 | 1 | 1.806 E-003 | 0.19 | 0.6667 |
| BD | 1.806 E-003 | 1 | 1.806 E-003 | 0.19 | 0.6667 |
| CD | 1.056 E-003 | 1 | 1.056 E-003 | 0.11 | 0.7416 |
| A2 | 0.14 | 1 | 0.14 | 14.76 | 0.0016* |
| B2 | 0.38 | 1 | 0.38 | 40.67 | < 0.0001* |
| C2 | 0.28 | 1 | 0.28 | 30.19 | <0.0001* |
| D2 | 0.25 | 1 | 0.25 | 26.44 | 0.0001* |
| Residual | 0.14 | 15 | 9.359 E-003 | ||
| Lack of fit | 0.049 | 11 | 4.424 E-003 | 0.19 | 0.9865 NS |
| Pure error | 0.092 | 4 | 0.023 | ||
| Cor total | 1.00 | 29 | |||
| R-squared | 0.8596 | ||||
| Adj R-squared | 0.7286 | ||||
| Pred R-squared | 0.6300 | ||||
| Adeq precision | 7.926 |
(Df Degree of freedom, NS Not Significant, *- 5 % level of Significance)