Table 3.

Powder properties of comminuted microwave vacuum and freeze dried beetroot slices of varying thickness.

Drying parameter		Slice thickness (mm)	Bulk density (g/mL)	Tapped density (g/mL)	True density (g/mL)	Hausner ratio (HR)	Carr index (%)	Bulk porosity (%)
Power level (W)	Vacuum (mm Hg)
Microwave vacuum drying
160	710	1	0.47 ± 0.01ᵃ	0.66 ± 0.02ᵇ	1.43 ± 0.11ᵃ	1.37 ± 0.02ᵇ	28.20 ± 1.20ᶜ	65.13 ± 5.80ᵇ
320	710	1	0.35 ± 0.00ᶜ	0.60 ± 0.01ᶜ	1.20 ± 0.01ᶜ	1.73 ± 0.04ᵃ	42.13 ± 1.18ᵇ	70.97 ± 0.23ᵃ
160	660	1	0.42 ± 0.00ᵇ	0.64 ± 0.00ᵇ	1.48 ± 0.02ᵃ	1.53 ± 0.01ᵇ	34.75 ± 0.32ᶜ	71.65 ± 0.24ᵃ
320	660	1	0.30 ± 0.02ᶜ	0.59 ± 0.00ᶜ	1.16 ± 0.01ᶜ	1.94 ± 0.10ᵃ	48.36 ± 2.72ᵇ	73.92 ± 1.41ᵃ
160	610	1	0.39 ± 0.00ᵇ	0.60 ± 0.01ᶜ	1.28 ± 0.00ᵇ	1.56 ± 0.01ᵇ	35.69 ± 0.41ᶜ	69.74 ± 0.04ᵇ
320	610	1	0.21 ± 0.02ᵈ	0.59 ± 0.02ᶜ	1.15 ± 0.01ᶜ	2.66 ± 0.59ᵃ	57.80 ± 14.60ᵃ	78.42 ± 7.29ᵃ
160	710	2	0.45 ± 0.08ᵃ	0.67 ± 0.02ᵇ	1.39 ± 0.21ᵃ	1.34 ± 0.01ᶜ	25.49 ± 0.54ᶜ	67.92 ± 1.72ᵇ
320	710	2	0.34 ± 0.01ᶜ	0.58 ± 0.00ᶜ	1.22 ± 0.01ᵇ	1.72 ± 0.03ᵇ	41.83 ± 0.93ᵇ	72.54 ± 0.29ᵃ
160	660	2	0.41 ± 0.01ᵇ	0.64 ± 0.00ᵇ	1.52 ± 0.01ᵃ	1.58 ± 0.01ᵇ	36.54 ± 0.44ᶜ	73.32 ± 0.25ᵃ
320	660	2	0.29 ± 0.00ᶜ	0.58 ± 0.00ᶜ	1.18 ± 0.01ᶜ	2.01 ± 0.01ᵃ	50.34 ± 0.26ᵇ	75.51 ± 0.26ᵃ
160	610	2	0.37 ± 0.00ᵇ	0.63 ± 0.01ᵇ	1.36 ± 0.01ᵃ	1.68 ± 0.01ᵇ	40.55 ± 0.25ᵇ	72.63 ± 0.25ᵃ
320	610	2	0.28 ± 0.00ᶜ	0.58 ± 0.00ᶜ	1.16 ± 0.01ᶜ	2.07 ± 0.03ᵃ	51.58 ± 0.64ᵇ	75.93 ± 0.31ᵃ
Freeze drying (0.062 mbar, −40 °C)		1	0.45 ± 0.00ᵃ	0.50 ± 0.00ᵈ	1.11 ± 0.00ᵈ	1.10 ± 0.00ᶜ	9.09 ± 0.00ᵈ	59.00 ± 0.00ᶜ
		2	0.63 ± 0.00ᵃ	0.71 ± 0.00ᵃ	1.66 ± 0.01ᵃ	1.14 ± 0.00ᶜ	12.50 ± 0.00ᵈ	63.00 ± 0.00ᶜ

Different superscript small letters in each column denote significant difference at p ≤ 0.05.