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. 2024 Aug 24;13(17):2672. doi: 10.3390/foods13172672

Table 3.

Color and rehydration ratio parameters of Cistanche slices under different drying conditions.

Drying Conditions Color Rehydration Ratio
L* a* b* ΔE R (%)
Fresh sample 78.22±0.01 a 1.64±0.20 g 28.21±0.87 ab
45 °C 75 mm 0.030 MPa 5 mm 63.71±0.67 d 4.65±0.05 e 19.43±0.24 bc 17.94±0.66 b 2.65±0.01 b
55 °C 75 mm 0.030 MPa 5 mm 66.51±0.91 bc 6.06±0.15 a 21.59±0.37 a 15.11±0.61 def 3.05±0.09 a
65 °C 75 mm 0.030 MPa 5 mm 68.59±0.78 b 5.12±0.21 c 21.40±0.16 bc 13.26±0.54 fg 2.64±0.02 b
55 °C 65 mm 0.030 MPa 5 mm 60.70±0.60 e 6.22±0.24 a 18.20±0.49 bc 21.46±0.65 a 2.03±0.01 g
55 °C 85 mm 0.030 MPa 5 mm 60.53±0.26 e 5.53±0.20 b 17.68±0.29 c 14.12±0.05 efg 2.47±0.05 cd
55 °C 75 mm 0.020 MPa 5 mm 65.85±0.46 cd 4.58±0.55 ef 20.90±0.28 bc 15.44±0.64 cde 2.17±0.11 fg
55 °C 75 mm 0.040 MPa 5 mm 64.59±1.08 cd 4.81±0.14 de 19.81±0.33 bc 17.09±0.99 bc 2.39±0.04 de
55 °C 75 mm 0.030 MPa 4 mm 66.39±1.13 bc 4.26±0.28 f 20.13±0.56 bc 15.34±1.13c de 2.56±0.04 bc
55 °C 75 mm 0.030 MPa 6 mm 67.04±1.41 bc 6.08±0.17 a 22.27±0.46 abc 14.38±1.37 egf 2.31±0.02 ef
Natural drying 59.23±1.34 e 3.24±0.11 gf 24.04±0.42 abc 16.53±0.31 bcd 1.76±0.01 h
HA drying 63.52±0.63 d 4.75±0.32 de 25.31±0.74 abc 12.47±0.56 g 2.08±0.14 g
RFV drying 60.37±1.27 e 5.04±0.54 cd 20.08±1.04 bc 13.74±0.28 egf 2.24±0.27 ef

Note: A different lowercase letter after each column indicates a significant difference (p < 0.05).