1. 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 **
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, doi: /ajfst-1-2-1
© The Author(s) Published by Science and Education Publishing.