Table 2.

Particle size characteristic parameters of white cabbage (WC) and broccoli (B) powders: equivalent volume diameter D[4,3], surface area mean diameter D[3,2], percentiles d₁₀, d₅₀ and d₉₀. HAD: hot-air drying at 50, 60 and 70 °C, FD: freeze drying; C: chopped; G: ground. Mean ± standard deviation.

Sample	D[4,3]	D[3,2]	d10	d50	d90
WC_G_HAD50	306 ± 12 c	48.7 ± 1.1 d	19.2 ± 0.4 c	249 ± 7 d	688 ± 33 cd
WC_C_HAD50	350 ± 49 d	58 ± 4 f	25 ± 2 e	283 ± 38 e	792 ± 117 e
WC_G_HAD60	292 ± 22 c	51.8 ± 1.8 e	20.7 ± 0.4 d	240 ± 14 d	650 ± 59 c
WC_C_HAD60	299 ± 24 c	42.2 ± 0.7 b	16.7 ± 0.2 b	218 ± 13 c	714 ± 66 d
WC_G_HAD70	231 ± 11 b	47.0 ± 1.1 cd	18.7 ± 0.6 c	197 ± 9 b	498 ± 29 a
WC_C_HAD70	294 ± 20 c	45.7 ± 1.6 c	16.9 ± 0.7 b	241 ± 16 d	661 ± 47 cd
WC_G_FD	137 ± 3 a	34.3 ± 0.6 a	13.9 ± 0.2 a	101 ± 2 a	323 ± 8 a
B_G_HAD50	299 ± 13 b	83 ± 4 b	56 ± 3 b	255 ± 8 b	609 ± 36 b
B_C_HAD50	387 ± 37 d	91 ± 5 c	56 ± 3 b	318 ± 27 c	828 ± 94 d
B_G_HAD60	352 ± 18 c	105 ± 2 e	72.2 ± 1.9 f	308 ± 10 c	698 ± 50 c
B_C_HAD60	438 ± 34 e	97 ± 3 d	63 ± 2 d	373 ± 23 d	912 ± 83 e
B_G_HAD70	341 ± 22 c	91 ± 4 c	59 ± 3 c	303 ± 15 c	681 ± 51 c
B_C_HAD70	445 ± 38 e	104 ± 4 e	71 ± 4 e	388 ± 28 d	906 ± 91 e
B_G_FD	145 ± 4 a	42.4 ± 0.4 a	18.3 ± 0.3 a	102 ± 3 a	341 ± 11 a

^a,b,c… Different superscript letters in the same column for the same residue indicate statistically significant differences at the 95% confidence level (p-value < 0.05).