Freezing and thawing out food can adversely affects its texture. In one experiment described in the article “Effects of Freezing Treatments Before Convective Drying on Quality Parameters” (J. of Food Engr. 2019: 15–24), apple pieces were frozen using a –20°C freezer (F20), a –80°C freezer (F80), or liquid nitrogen (FLN). After being thawed out, texture tests were performed on each piece. The following information summarizes the elastic modulus (kPa) of the apple pieces. (Elastic modulus measures the apple pieces’ resistance to deformation under load.)

Assuming conditions are met, use the ANOVA F test at level .05 to decide whether there are any differences between true mean elastic modulus of apple pieces using the three freezing methods.

Transcribed Image Text:

Freezing method F20 F80 FLN J ∞ ∞ ∞ 8 8 8 61 73 49 Si 10 20 10