Table 2. Effective moisture diffusion coefficient of semi-dried restructured sausages with different water addition levels during hot air drying

Drying condition			r²	D_eff (×10⁻¹⁰ m²/s)
Treatment¹⁾	Moisture content (dry basis)	Drying time (h)	r²	D_eff (×10⁻¹⁰ m²/s)
WAL0	0.50	6.00	0.9882	7.29±0.36^f
WAL10	0.50	5.83	0.9936	9.23±0.35^e
WAL20	0.49	5.83	0.9930	10.70±0.50^d
WAL30	0.50	5.00	0.9892	12.42±0.45^c
WAL40	0.50	4.50	0.9858	15.25±0.73^b
WAL50	0.49	4.50	0.9734	17.79±0.92^a

Data are presented as mean±SD.
WAL0, 100% pork; WAL10, 90% pork/10% water; WAL20, 80% pork/20% water; WAL30, 70% pork/30% water; WAL40, 60% pork/40% water; WAL50, 50% pork/50% water of semi-dried restructured sausage.
Different superscript letters represent significant differences (p<0.05).