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

Table 6

Variation of vitamin C content, antioxidant capacity, and total phenolic content of the turkey berries under various drying input parameters.

V (m/s)	Tin (°C)	Vitamin C content (mg/100 g d.m)	β-Carotene content (μg/100 g d.m)	Total phenolic content (mg GAE/100 g)	Total antioxidant capacity (mg AAE/100 g d.m)
Fresh	—	3.81 ± 0.44^a	400 ± 4.56^a	676.18 ± 8.38^a	53.42 ± 0.21^a
0.8	50	0.80 ± 0.01^h	100 ± 1.24^i	422.61 ± 9.12^h	11.75 ± 0.35^h
	60	1.07 ± 0.02^g	124 ± 1.56^g	453.04 ± 8.12^efg	14.96 ± 0.16^f
	70	1.37 ± 0.04^e	168 ± 1.56^d	486.85 ± 5.28^cd	18.68 ± 0.12^d
2.1	50	1.22 ± 0.05^f	108 ± 1.72^h	436.14 ± 7.24^gh	13.33 ± 0.21^g
	60	1.45 ± 0.02^de	132 ± 1.78^f	466.56 ± 8.15^ef	16.53 ± 0.17^e
	70	1.75 ± 0.04^c	176 ± 1.56^c	500.37 ± 5.17^bc	19.77 ± 0.33^c
3.4	50	1.49 ± 0.03^d	120 ± 2.15^g	446.28 ± 6.56^fg	14.93 ± 0.31^f
	60	1.68 ± 0.04^c	144 ± 1.98^e	473.33 ± 4.36^de	18.17 ± 0.23^d
	70	1.91 ± 0.01^b	184 ± 1.56^b	513.90 ± 8.38^b	21.34 ± 0.16^b

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