=+5.52 The following data on x 5 frying time (in seconds) and y 5 moisture content
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=+5.52 ● The following data on x 5 frying time (in seconds) and y 5 moisture content (%) appeared in the paper
“Thermal and Physical Properties of Tortilla Chips as a Function of Frying Time” (Journal of Food Processing and Preservation [1995]: 175–189):
x 5 10 15 20 25 30 45 60 y 16.3 9.7 8.1 4.2 3.4 2.9 1.9 1.3
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Related Book For 
Statistics The Exploration And Analysis Of Data
ISBN: 9781111804138
6th Edition
Authors: John M Scheb, Jay Devore, Roxy Peck
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