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