The three-dimensional (3D) response surface plots can facilitate the straightforward examination of the effects of the experimental variables on the responses. In addition, 3D response surface plots as a function of two factors, when keeping all other factors constant, were more helpful in understanding both the main, as well as interaction of these two factors. Therefore, in order to gain a better understanding of the effects of the independent variables and their interactions on the dependent variable, 3D response surface plots were developed for the measured responses based on the model equation (Eq. (1)).
The interaction between fat content and high pressure for firmness of emulsion-type sausages is shown in Fig. 4 at a fixed high pressure treatment time of 6 min. With the increase in fat contents from 10 to 30%, the firmness values increased initially and then decreased, with the maximum firmness value obtained around 20% fat content. Similarly, with increasing pressure from 150 to 250 MPa, firmness values increased initially and then decreased, with the maximum firmness values obtained at approximately 200 MPa.
The three-dimensional (3D) response surface plots can facilitate the straightforward examination of the effects of the experimental variables on the responses. In addition, 3D response surface plots as a function of two factors, when keeping all other factors constant, were more helpful in understanding both the main, as well as interaction of these two factors. Therefore, in order to gain a better understanding of the effects of the independent variables and their interactions on the dependent variable, 3D response surface plots were developed for the measured responses based on the model equation (Eq. (1)).The interaction between fat content and high pressure for firmness of emulsion-type sausages is shown in Fig. 4 at a fixed high pressure treatment time of 6 min. With the increase in fat contents from 10 to 30%, the firmness values increased initially and then decreased, with the maximum firmness value obtained around 20% fat content. Similarly, with increasing pressure from 150 to 250 MPa, firmness values increased initially and then decreased, with the maximum firmness values obtained at approximately 200 MPa.
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