Response Surface Methodology for Optimization of L-Arabinose/Glycine Maillard Reaction through Microwave Heating

Table 2

Variance analysis of the browning degree experiment.

Variance	Sum of	df^a	Mean	F-value	p value
Source	Squares		Square		Prob > F
Model	0.19	9	0.021	234.03	<0.0001	Significant
A^b	0.071	1	0.071	787.45	<0.0001
B	2.89E-03	1	2.89E-03	32.09	0.0008
C	0.019	1	0.019	212.32	<0.0001
AB	2.25E-04	1	2.25E-04	2.5	0.1579
AC	8.70E-04	1	8.70E-04	9.67	0.0171
BC	1.16E-03	1	1.16E-03	12.84	0.0089
A^2	0.074	1	0.074	821.59	<0.0001
B^2	0.011	1	0.011	118.24	<0.0001
C^2	3.67E-03	1	3.67E-03	40.78	0.0004
Residual	6.30E-04	7	9.00E-05
Lack of fit	4.33E-04	3	1.44E-04	2.94	0.1626	Not significant
Pure error	1.97E-04	4	4.92E-05
Cor total	0.19	16

^adf is the degree of freedom;^bA, reaction time; B, volume ratio of propylene glycol: distilled-deionized water; C, pH.