Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology

Table 4

ANOVA evaluation for each response variable and coefficient of prediction models.

Source	: moisture content			: water activity			: shear force			:			:			:			: overall acceptance
	SS	-value	value	SS	-value	value	SS	-value	value	SS	-value	value	SS	-value	value	SS	-value	value	SS	-value	value
Model	14.88	33.30	<0.0001		153.31	<0.0001	1533.74	3.60	0.062	5.57	3.89	0.053		3.47	0.064	2.24	7.17	0.011	0.33	2.02	0.193
	12.84	86.21	<0.0001		524.68	<0.0001	584.65	6.87	0.034	0.31	1.08	0.334		0.71	0.422	0.38	6.06	0.043	0.02	0.53	0.488
	1.19	8.01	0.020		196.28	<0.0001	337.23	3.96	0.087	0.06	0.22	0.657		1.03	0.336	0.07	1.13	0.323		0.03	0.969
	0.85	5.68	0.041		6.12	0.043	114.28	1.34	0.285		0.02	0.907		8.67	0.016	0.03	0.41	0.543	0.04	1.10	0.329
					21.34	0.002	188.34	2.21	0.180	2.61	9.10	0.02		21.34	0.002	1.02	16.40	0.005	0.17	5.31	0.055
					23.26	0.001	244.77	2.88	0.134	3.26	11.38	0.012		23.26	0.001	0.97	15.60	0.006	0.14	4.20	0.080
Lack of fit	1.33	72.05	0.005		9.75	0.026	521.73	9.41	0.028	0.38	0.31	0.005		0.25	0.920	0.07	0.24	0.523	0.17	3.48	0.130
Pure error	0.02						73.92			1.63						0.37			0.06
	0.92			0.99			0.8203			0.735			0.5363			0.8367			0.8905