According to European standards for minimally processed
produce, total microbial count should not increase (>107 cfu g1
)
during their entire intended storage period (Oms-Oliu, AguiloAguayo,
Martin-Belloso, & Soliva-Fortuny, 2010). Thus, the
present study aimed at developing minimally processed French
beans product having microbial load less than 107 cfu g1 and with
excellent sensory qualities during the entire shelf life. Statistical
analysis by ANOVA showed that the models generated by RSM were
significant (p < 0.05) while lack of fit was insignificant (p > 0.05).
Further, signal to noise ratio (s/n) for all models were above 4
indicating sufficient data to navigate designed space (Table 3).
Coefficients for predicted regression models and coefficient of
determination (R2
) are shown in Table 4. High values for R2 also
suggest that the models are good fit.