Source of variation Degrees of freedom Sum of squares Mean square Table 1. Variance analyses of specific heat, thermal conductivity, and thermal diffusivity under different initial moisture content and temperature Source of variation Degrees of freedom Sum of squares Mean square specific heat thermal conductivity thermal diffusivity Moisture (Mc) 3 4.133 1.377** 0.034** 2.503×10-8** Temperature (T) 18.001 6.00 ** 0.039** 1.626×10-8** T ×Mc 9 0.492 0.054** 0.003** 3.741×10-10** Error 32 0.0038 0.00012** 6×10-6** 9.361×10-12** Mohsen Azadbakht et al. Thermal Properties of Soybean Pod as a Function of Moisture Content and Temperature. American Journal of Food Science and Technology, 2013, Vol. 1, No. 2, 9-13. doi:10.12691/ajfst-1-2-1 © The Author(s) 2013. Published by Science and Education Publishing.