Table 6.

Model terms, coefficients, and statistical significance for microwave- and blanching-assisted drying on DT, AA, and BI.

Response	β 0	X 1	X 2	X 1 X 2	X 1 2	X 2 2	R 2
DT (MV)	272.89	-86.67	-79.17	16.25	-24.74	22.76	0.9917
P value	<0.001∗	<0.001∗	<0.001∗∗	0.043∗	0.022∗	0.030∗
DT (BL)	270.0	-20.0	30.0	0.00	0.00	-30.0	0.681
P value	<0.001∗	0.175∗∗	0.064∗∗	1.00∗∗	1.00∗∗	0.184∗∗
AA (MV)	2.416	0.0034	-05986	-0.00006	-4E-06	0.0764	0.9948
P value	<0.001∗	<0.001∗	<0.0001∗	0.369∗∗	0.001∗	0.002∗
AA (BL)	2.312	-0.410	0.094	-0.0035	0.063	-0.012	0.9757
P value	<0.001∗	<0.001∗	<0.001∗	0.671∗∗	0.080∗∗	0.012∗
BI (MW)	0.31	-0.003	0.484	-3.6E-04	4E-06	-0.0333	0.5156
P value	0.003∗	0.757∗∗	0.138∗∗	0.411∗∗	0.307∗∗	0.689∗∗
BI (BL)	0.603∗∗	-0.42	0.1064	-0.0116	0.1121	-0.0044	0.9095
P value	<0.001∗	0.073∗∗	0.004∗	0.176∗∗	0.010∗	0.214∗∗

^∗sig at P < 0.05; ^∗∗not sig. at P < 0.05; MV: microwave; BL: blanching; X₁: microwave power/blanching time; X₂: microwave time/sample thickness; DT is drying time: AA is ascorbic acid content; BI: browning index.