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. 2023 Mar 20;12(6):1323. doi: 10.3390/foods12061323

Table 2.

Effects of different drying methods on drying characteristics and color parameters of Codonopsis.

Parameters ND RMVD RFVD VD VFID HD
Drying time (min) 18 ± 0.13 b 240 ± 0.00 a 1220 ± 0.27 ac 300 ± 0.01 b 160 ± 0.04 ab
Deff (10−8 m2/s) 3.95 ± 0.00 ab 0.29 ± 0.01 c 0.06 ± 0.01 ac 0.26 ± 0.05 abc 0.56 ± 0.11 d
Color L* 7.21 ± 0.14 a 7.60 ± 0.20 a 7.75 ± 0.01 ab 7.33 ± 0.03 b 7.13 ± 0.28 ab 5.83 ± 0.35 b
a * 4.62 ± 0.29 a 4.65 ± 0.13 b 4.24 ± 0.19 ab 4.22 ± 0.20 b 4.51 ± 0.23 a 2.71 ± 0.14 ab
b * −0.67 ± 1.14 ab −3.43 ± 0.18 a −0.88 ± 1.08 ab −2.53 ± 0.01 a −1.88 ± 0.25 a −0.55 ± 0.28 ab
E 6.72 ± 0.18 b 8.49 ± 0.07 ab 6.98 ± 0.01 b 8.46 ± 0.15 a 6.10 ± 0.11 a 6.01 ± 0.12 ab

Note: Data are expressed as means ± standard deviation of triplicate samples. The letters in the same column reveal significant differences (p < 0.05) according to the Duncan test.