. 2021 Dec 7;10(12):3035. doi: 10.3390/foods10123035

Table 3.

Characteristics of the analyzed films.

Samples	Drying Time, h	Thickness, µm	Retraction Ratio, %	Water Activity, a_w	Tensile Strength, MPa	Elongation, %
S1	42	72.30 ^a ± 0.83	4.55 ^h ± 0.91	0.3686 ^b ± 0.15	10.75 ^j ± 0.20	22.45 ^k ± 0.28
S2	68	55.00 ^c,d ±1.01	25.90 ^d,e ± 0.87	0.3381 ^c,d ± 0.33	16.85 ^g ± 0.82	53.10 ^d ± 0.27
S3	56	64.20 ^b ± 1.48	14.85 ^f ± 1.74	0.3970 ^a ± 0.66	2.15 ^l ± 0.95	17.70 ^m ± 0.93
S4	36	40.30 ^g,h ± 0.96	46.50 ^a,b ± 0.94	0.3321 ^d ± 0.33	26.75 ^d ± 0.11	33.30 ⁱ ± 0.21
S5	72	51.90 ^e,f ± 0.83	31.50 ^c,d ± 1.10	0.3512 ^c ± 0.77	25.45 ^e ± 0.19	21.20 ^l ± 0.28
S6	56	71.70 ^a ± 1.30	5.15 ^g,h ± 1.12	0.3300 ^d ± 0.15	10.85 ^i,j ± 0.19	42.20 ^f ± 0.36
S7	62	37.70 ^h,I ± 1.51	50.20 ^a ± 1.71	0.3131 ^d ± 0.72	21.55 ^f ± 0.30	42.70 ^e ± 0.52
S8	68	36.30 ⁱ ± 0.89	51.80 ^a ± 0.82	0.3406 ^c,d ± 0.33	47.40 ^a ± 0.20	92.15 ^a ± 0.32
S9	36	66.30 ^b ± 1.30	12.45 ^f ± 1.32	0.3311 ^d ± 0.33	14.45 ^h ± 0.37	17.45 ^m ± 0.15
S10	72	58.00 ^c ± 1.35	22.10 ^e ± 1.10	0.3729 ^b ± 0.77	2.40 ^l ± 0.43	35.35 ^h ± 0.30
S11	38	50.30 ^f ± 0.91	33.85 ^c ± 0.88	0.3136 ^e ± 0.15	30.10 ^c ± 0.48	72.25 ^b ± 0.22
S12	70	53.20 ^d,e ± 1.07	29.35 ^c,d ± 0.99	0.3375 ^c,d ± 0.33	8.95 ^k ± 0.22	38.15 ^g ± 0.23
S13	36	43.50 ^g ± 0.67	42.40 ^b ± 0.59	0.3411 ^c,d ± 0.25	8.55 ^k ± 0.33	60.85 ^c ± 0.19
S14	42	67.50 ^b ± 1.03	10.70 ^f,g ± 0.86	0.3254 ^d,e ± 0.77	11.25 ⁱ ± 0.14	31.15 ^j ± 0.41
S15	60	64.90 ^b ± 0.70	14.10 ^f ± 0.92	0.3391 ^c,d ± 0.33	31.20 ^b ± 0.37	42.55 ^{e, f} ± 0.81

Results that do not share the same letter are significantly different (p < 0.05).