Mathematical Modelling, Drying Behavior, and Quality Investigation of the Turkey Berry in a Fluidized Bed Dryer

Table 5

Variation of shrinkage and total color change of the turkey berry under various drying input parameters.

V (m/s)	Tin (°C)	Shrinkage (%)	Total color variations (ΔE)
			Lfi	afi	bfi	ΔE
0.8	50	71.2 ± 0.9^a	53.42 ± 0.8^c	−2.98 ± 0.12^a	15.34 ± 0.12^c	21.12 ± 0.14^a
	60	65.9 ± 1.2^bc	58.86 ± 0.6^b	−3.73 ± 0.07^b	15.31 ± 0.17^c	16.76 ± 0.22^c
	70	59.6 ± 1.4^e	64.12 ± 1.2^a	−5.22 ± 0.08^c	17.16 ± 0.14^a	11.65 ± 0.15^e
2.1	50	68.3 ± 1.6^b	53.5 ± 0.8^c	−3.12 ± 0.06^a	15.72 ± 0.28^bc	20.81 ± 0.11^ab
	60	60.7 ± 1.3^de	59.08 ± 0.6^b	−3.94 ± 0.04^b	15.93 ± 0.17^b	16.14 ± 0.16^d
	70	54.6 ± 1.8^f	64.28 ± 0.4^a	−5.28 ± 0.10^c	17.54 ± 0.16^a	11.25 ± 0.15^fe
3.4	50	63.9 ± 1.3^cd	53.82 ± 1.0^c	−3.26 ± 0.12^a	15.98 ± 0.12^b	20.39 ± 0.11^b
	60	55.8 ± 1.4^f	59.16 ± 0.6^b	−3.98 ± 0.08^b	16.11 ± 0.19^b	15.96 ± 0.14^d
	70	49.1 ± 1.1^g	64.37 ± 0.2^a	−5.31 ± 0.05^c	17.61 ± 0.15^a	11.08 ± 0.12^f

Different letters in same column indicate a significant statistical difference ().