Table 5.

Regression models of physical-chemical attributes of microwave-vacuum dried turmeric

Quality attributes	Regression equation	p-value	R2
Water activity (aw)	Y = 0.277 + 0.108 X2 - 3.717E - 003 X22	<0.0001	0.9961
Moisture content (%)	Y = 100.065 - 7.201E-003X1 + 0.175X2-0.098 X22 + 1.183E-004 X1 X2	<0.0001	0.9923
Antioxidant potential (EC50)	Y = +119.806 + 1.957E-004 X1-7.404 X2 + 0.176 X22-2.263E-004 X1 X2	0.0047	0.6606
Total phenolic content	Y = +247.010-0.101 X1-4.193 X2 + 1.889E-005 X21 + 0.276 X22-1.833E-003X1 X2	0.0005	0.8116
Total Curcuminoids	Y = 87.128-0.036 X1 - 3.213 X2 + 4 869E - 006 X21 + 0.060 X22 + 3.156E-004 X1X2	0.0023	0.7534

*X₁ = Power, X₂ = Time