3.2 METHODS
3.2.1 Determination of treatment factors and responses
A response surface quadratic model was projected to study the responses of three factors,
temperature (60 – 80 oC), time (10 – 30 min), pineapple variety (Smooth Cayenne – MD2), on
the responses. A total of 26 runs were generated in order to study six responses, including;
vitamin C content, brix content, taste, texture, appearance/colour (Appendix 3). Linear and
polynomial models were then projected in studying variations in microbial count, sensory
attributes, vitamin C content, pH values, brix content and moisture content to study the shelf-life
of the cut-pineapples in refrigeration and ambient storage conditions (Appendix 4).