Table 4.

Significant coefficients (95% confidence interval) of the design of the regression fitting model for wheat germ and the oil quality parameters

Coefficient	ΔFAa	FMb	WIc	FTd
Constant	1.289	3.955	57.812	96.450
A:X1	−0.416	−1.916	−6.073	41.475
B:X2	ns	ns	ns	10.425
C:X3	−0.363	−2.501	ns	31.600
AA	ns	ns	ns	ns
AB	0.226	ns	ns	ns
AC	ns	ns	−7.010	13.100
BB	−0.447	ns	ns	ns
BC	ns	ns	ns	ns
CC	ns	ns	ns	ns
r2	95.6	96.6	85.2	97.7

ns no significant effect (p > 0.05)

ºC; X₁ = IR Radiation intensity (W/m²); X₂: Emitter-sample gap (m); X₃: Treatment time (min)

^a Change in free fatty acid content (ΔFA), g oleic acid/100 g oil; ^b Final moisture (FM), g/g dry solids; ^c Whiteness index (WI); ^d Final temperature (FT)