Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas)
Table 6
Model terms, coefficients, and statistical significance for microwave- and blanching-assisted drying on DT, AA, and BI.
Response
DT (MV)
272.89
-86.67
-79.17
16.25
-24.74
22.76
0.9917
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
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
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
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
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
value
<0.001
0.073
0.004
0.176
0.010
0.214
sig at ; not sig. at ; 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.
