Fig. 10.

Correlation analysis between drying processing variables and blackberry phenolic composition. (a): Data from air drying without sonication; (b): Data from contact ultrasound-assisted air drying. Time: drying time; Temperature: internal temperature of blackberry pellets; Water content: water content of blackberry pellets during drying; Anthocyanins: total anthocyanin content; Soluble phenolics: sum of contents of non-anthocyaninic soluble phenolics; Bound phenolics: sum of contents of bound phenolics. **: significant correlation (p < 0.01).