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. 2020 Jan 1;8(2):720–734. doi: 10.1002/fsn3.1253

Table 3.

ANOVA results for drying time (t), rehydration ratio (RR), and shrinkage (Sh) of IR‐dried kiwifruit slices under natural drying air convection

Source

t

RR

Sh

Sum of squares

F ‐value

p‐value

Sum of squares

F ‐value

p‐value

Sum of squares

F ‐value

p‐value

Model

43.38

50.49

<.0001

2.95

26.01

<.0001

72.83

43.02

<.0001

X ₁

15.57

163.11

<.0001

0.82

21.66

.0005

21.32

37.78

<.0001

X ₂

15.49

162.24

<.0001

1.71

45.33

<.0001

34.21

60.62

<.0001

X ₃

8.36

87.54

<.0001

0.42

11.05

.0055

17.30

30.65

<.0001

X ₁ X ₂

0.92

9.62

.0173

–

–

–

–

–

–

X ₁ X ₃

1.26

13.20

.0084

–

–

–

–

–

–

X ₂ X ₃

0.18

1.87

.2140

–

–

–

–

–

–

X_{1}^{2}

0.74

7.72

.0274

–

–

–

–

–

–

X_{2}^{2}

0.20

2.11

.1892

–

–

–

–

–

–

X_{3}^{2}

0.67

6.99

.0332

–

–

–

–

–

–

R ²

0.9848

0.8572

0.9085

Adj. R ²

0.9653

0.8243

0.8874

Pred. R ²

0.7586

0.7399

0.8278

Adeq. Precision

24.909

16.599

20.310