. 2024 Dec 7;13(23):3951. doi: 10.3390/foods13233951

Table 1.

The glass transition temperature changes in apple HAD stage with different FD-HAD drying methods.

Drying Time of HAD Stage (h)	Drying Schemes
	FD11-HAD		FD12-HAD		FD13-HAD		FD14-HAD
	T_g (°C)	T_w (°C)	T_g (°C)	T_w (°C)	T_g (°C)	T_w (°C)	T_g (°C)	T_w (°C)
0	−62.57 ± 2.21 ⁱ	−13 ± 2 ^h	−60.79 ± 2.67 ^f	−8 ± 1 ^g	−41.68 ± 2.10 ^e	−3 ± 1 ^e	−16.97 ± 1.29 ^d	2 ± 1 ^d
0.5	−59.98 ± 2.27 ^h	28 ± 2 ^g	−38.97 ± 2.19 ^e	31 ± 2 ^f	−12.87 ± 1.79 ^d	30 ± 2 ^d	33.1 ± 1.65 ^c	40 ± 1 ^c
1.0	−40.67 ± 2.17 ^g	33 ± 1 ^f	−10.11 ± 1.96 ^d	35 ± 1 ^e	21.98 ± 1.98 ^c	35 ± 2 ^c	48.39 ± 1.43 ^b	44 ± 1 ^b
1.5	−20.14 ± 1.28 ^f	35 ± 1 ^e	17.98 ± 1.08 ^c	39 ± 1 ^d	47.66 ± 1.87 ^b	44 ± 1 ^b	51.69 ± 1.65 ^a	46 ± 1 ^a
2.0	7.33 ± 1.01 ^e	38 ± 1 ^d	35.07 ± 1.41 ^b	42 ± 1 ^c	51.36 ± 1.70 ^a	46 ± 1 ^a	51.01 ± 1.57 ^a	47 ± 1 ^a
2.5	20.21 ± 1.01 ^d	40 ± 1 ^c	49.36 ± 1.89 ^a	44 ± 1 ^b	52.07 ± 1.60 ^a	47 ± 1 ^a
3.0	34.98 ± 1.54 ^c	43 ± 1 ^b	51.97 ± 1.76 ^a	46 ± 1 ^a
3.5	48.39 ± 1.65 ^b	45 ± 1 ^ab	52.68 ± 1.89 ^a	47 ± 1 ^a
4.0	51.01 ± 1.39 ^a	46 ± 1 ^a
4.5	52.07 ± 1.47 ^a	47 ± 1 ^a
5.0	52.14 ± 1.69 ^a	47 ± 1 ^a

Notes: T_g and T_w are the glass transition temperature and actual temperature of the sample center, respectively. Different letters indicate significant differences between different drying methods at different times (p < 0.05).