Mathematical Modelling and Optimisation of Low-Temperature Drying on Quality Aspects of Rough Rice

Table 3

Analysis of variance (ANOVA).

Source	HRY (%)	Hardness (N)	Lightness	Cooking time (min)
X1-temperature	50.21	170.39	173.53	140.15
X2-time	7.89	75.69	73.37	35.27
X3-velocity	2.22	5	2.87	2.82
X1X2	13.89	0.013	4.37	2.71
X1X3	0.07	0.00076	0.078	0.022
X2X3	0.0074	0.55	0.14	0.089
	22.13	4.07	34.74	0.4
	4.40	2.26	32.04	1.25
	0.66	0.1	2.78	0.012
R^2	0.91	0.96	0.97	0.95
Adj. R^2	0.83	0.93	0.94	0.90
Lack of fit	4.80	4.40	3.61	4.93