Table 1.

Water activity and moisture of impregnated and impregnated-dehydrated murta berries

Drying methods	Impregnation time (min)	Water activity			Moisture
		Impregnation pressure (mbar)			Impregnation pressure (mbar)
		50	150	300	50	150	300
Vacuum drying
	5	0.9774 ± 0.0075aA	0.9809 ± 0.0203aA	0.9736 ± 0.0374aA	75.69 ± 0.34aA	77.57 ± 0.48aB	76.01 ± 0.72aA
Impregnated	10	0.9811 ± 0.0035aA	0.9752 ± 0.0205aA	0.9824 ± 0.0349bA	77.35 ± 1.01bA	77.26 ± 0.26aA	78.5 ± 1.58bA
	15	0.9773 ± 0.0345aA	0.9785 ± 0.0114aA	0.9714 ± 0.0162aA	78.73 ± 0.65bA	76.53 ± 1.01aB	77 ± 1.21abAB
	5	0.6441 ± 0.0075aA	0.6182 ± 0.0203aA	0.6523 ± 0.0374aA	22.19 ± 0.88bA	22.57 ± 0.82abA	22.63 ± 0.75aA
Dehydrated	10	0.6511 ± 0.0035aA	0.6390 ± 0.0205aA	0.6349 ± 0.0349aA	20.32 ± 0.84aA	22.73 ± 0.74bB	21.5 ± 0.42aAB
	15	0.6550 ± 0.0345aA	0.6455 ± 0.0114aA	0.6683 ± 0.0162aA	22.39 ± 0.36bA	21.17 ± 0.6aB	21.94 ± 0.58aAB
Convective drying
	5	0.9851 ± 0.0003cA	0.9766 ± 0.0013aB	0.9813 ± 0.0018bA	73.79 ± 0.23aA	76.46 ± 0.84aB	76.92 ± 1.12aB
Impregnated	10	0.9769 ± 0.0001aA	0.9800 ± 0.0033aA	0.9748 ± 0.0026aA	75.22 ± 0.23bA	77.6 ± 0.53aB	75.76 ± 0.25aA
	15	0.9809 ± 0.0000bA	0.9742 ± 0.0016aB	0.9789 ± 0.0002abB	73.27 ± 0.50aA	75.87 ± 0.12aB	77.2 ± 0.70aA
	5	0.5819 ± 0.0016bA	0.5038 ± 0.0026aC	0.5340 ± 0.0018bB	18.52 ± 0.83cA	15.85 ± 0.55aB	17.98 ± 0.19aA
Dehydrated	10	0.5434 ± 0.0048aA	0.5031 ± 0.0022aB	0.5453 ± 0.0002cA	13.45 ± 0.05aA	18.12 ± 0.43bB	16.72 ± 0.90aB
	15	0.5738 ± 0.0031bA	0.5303 ± 0.0020bB	0.5155 ± 0.0016aC	16.66 ± 0.54bA	18.63 ± 0.37bB	18.47 ± 0.33aB

Lowercase letters (a, b and c) show the effect of impregnation time at constant pressure

Uppercase letters (A, B and C) show the effect of impregnation pressure at constant time