Microwave Drying Modelling of Stevia rebaudiana Leaves Using Artificial Neural Network and Its Effect on Color and Biochemical Attributes

Table 3

Variation of color characteristics for the microwave drying of Stevia leaves.

Microwave power (W)				Hue angle	Chroma
Fresh leaves	41.30 ± 0.17^a	−11.10 ± 0.12^e	19.55 ± 0.53^a	119.60 ± 0.91^a	22.48 ± 0.42^a
180	38.20 ± 0.79^b	−10.20 ± 0.42^d	18.40 ± 0.79^b	119.01 ± 0.55^ab	21.03 ± 0.17^b
360	37.30 ± 0.50^bc	−9.50 ± 0.29^cd	17.90 ± 0.06^bc	117.95 ± 0.65^bc	20.26 ± 0.24^bc
540	36.50 ± 0.18^cd	−8.90 ± 0.01^bc	17.30 ± 0.28^cd	117.23 ± 0.38^cd	19.45 ± 0.06^cd
720	35.40 ± 0.84^de	−8.20 ± 0.25^ab	16.70 ± 0.13^de	116.15 ± 0.85^d	18.60 ± 0.18^de
900	34.20 ± 0.71^e	−7.90 ± 0.32^a	16.20 ± 0.50^e	115.99 ± 0.85^d	18.02 ± 0.18^e

Values with same superscript letters in the same column are nonsignificant at .