| Inputs |
Interactions |
| Outputs |
A |
B |
C |
A×B |
A × C |
B×C |
A×B×C |
Drying Rate(g/hr)
Water Loss(g/g)
Solid Gain (g/g) |
0.001*
0.548
0.001* |
0.001*
0.142
0.001* |
0.063
0.294
0.038* |
0.001*
0.001*
0.001* |
0.028*
0.017*
0.058 |
0.245
0.001*
0.101 |
0.001*
0.001*
0.006* |
| Vitamin Cmg/100g) |
0.548 |
0.142 |
0.294 |
0.001* |
0.000* |
0.001* |
0.000* |
| Manganesemg/1000g) |
0.027* |
0.000* |
0.029* |
0.005* |
0.001* |
0.000* |
0.000* |
| Iron (mg/1000g) |
0.002* |
0.987 |
0.057 |
0.050* |
0.024* |
0.021* |
0.051* |
|
| *Significantly different at p ≤ 0.05 |
| Table 1: Analysis of variance (ANOVA) of the effect of process variables on quantity and post-drying quality of onion: A-osmotic solution concentration; B-osmotic solution temperature; C-Osmotic process duration |
