Table 3.
Color properties and total color difference of rice according to freezing system and output of microwave in thawing process.

Freezing system	Microwave (W)	Lightness	Redness	Yellowness	Total color difference
Control		74.83±1.399Aa1),2)	-2.55±0.0392Aa	4.10±0.159Bc	0Bc
CF	200	71.52±2.357A	-2.89±0.087B	6.10±0.179A	4.13±1.631AB
	600	67.90±1.115B	-2.86±0.109B	6.94±0.918A	7.51±1.312A
	1000	67.79±4.737B	-2.76±0.149B	6.67±0.923A	7.53±4.751A
IQF	200	72.52±1.350b	-2.59±0.078a	5.36±0.183b	2.68±1.225bc
	600	68.29±1.506c	-2.66±0.077a	6.54±0.405a	6.99±1.467a
	1000	69.96±2.153c	-2.61±0.160a	5.31±0.603b	5.03±2.218ab

The different capital letters (A-B) indicate significant differences between output of microwave in thawing processing for the CF freezing system (p< 0.05)
The different small letters (a-c) indicate significant differences between output of microwave in thawing processing for the IQF freezing system (p< 0.05)