Harmonizing Drying Time, Layer Thickness, and Drier Zones for Drying Kinetics: Quality and Safety of Solar Tunnel-Dried Wet-Processed Parchment Coffee (Coffea arabica L.)

Table 5

Mean values for the physicochemical property of parchment coffee dried under different drying zones with different layer thicknesses.

Drier zones	Layer thickness (cm)	PH (unit)	TSS (°Brix)	Crude fat (% d.b)	Total polyphenols (GAE/g)	DPPH scavenging capacity (%)	IC50 (mg/mL)
Open sun	2	^cde	^cde	^a	^e	^d	^g
	4	^f	^de	^a	^d	^c	^h
	6	^g	^f	^ab	^f	^d	^g
Zone 1	2	^cd	^de	^bc	^g	^f	^e
	4	^bc	^de	^cd	^c	^c	^i
	6	^b	^bcd	^cd	^i	^h	^c
Zone 2	2	^a	^b	^cd	^f	^e	^f
	4	^cde	^a	^cd	^a	^a	^k
	6	^ef	^e	^cd	^j	^h	^b
Zone 3	2	^de	^b	^e	^h	^g	^d
	4	^cde	^bcde	^d	^b	^b	^j
	6	^bcd	^bc	^d	^k	^i	^a
CV%		0.58	2.46	1.16	1.41	1.63	1.54

Values expressed are mean values of three error. All mean scores, bearing different superscript letters in columns, differ significantly ().