. 2012 May 4;51(9):2127–2133. doi: 10.1007/s13197-012-0709-9

Table 3.

Physical properties of dried turmeric slice using microwave-vacuum dryer

Conditions	Water activity (a_w)	Color attributes
Conditions	Water activity (a_w)	L	a^c (ns)	b^c (ns)
1	0.99 ± 0.00^a	44.9 ± 3.11 ^b	19.7 ± 3.11	26.0 ± 5.78
2	0.97 ± 0.01 ^a	45.1 ± 1.15 ^b	18.7 ± 3.32	23.5 ± 2.96
3	0.20 ± 0.06^b	56.2 ± 4.22 ^a	22.3 ± 1.74	36.7 ± 6.67
4	0.98 ± 0.07 ^a	47.9 ± 2.36^ab	19.1 ± 3.18	30.6 ± 4.94
5	0.96 ± 0.02 ^a	45.6 ± 3.63 ^b	23.3 ± 2.96	25.0 ± 3.60
6	0.28 ± 0.13 ^b	56.5 ± 3.67 ^a	19.5 ± 1.66	37.5 ± 6.79
7	0.99 ± 0.00 ^a	46.1 ± 2.60 ^b	19.3 ± 1.03	28.6 ± 3.63
8	0.95 ± 0.02 ^a	48.7 ± 3.68^ab	22.6 ± 3.12	24.0 ± 6.07
9	0.19 ± 0.05^b	56.0 ± 2.57 ^a	20.7 ± 2.79	33.5 ± 6.90

^cValues are mean of triplications ± SD. Within the same parameters, the values followed by the same superscript letters are not significantly different (P ≤ 0.05).