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Table S1. Water activity values of the saturated salt solutions at the used temperatures.

Table S2. Equations used to describe the desorption equilibrium isotherms.

Table S3. Estimated parameters and fitting criteria of the models applied to the experimental desorption data for Goudami and Galmi Violet onion varieties.

Table S4. Effect of temperature and water activities on the moisture content and antioxidant activity of a dried Goudami extracts*.

Table S5. Effect of temperature and water activity on the moisture content and antioxidant activity of a dried Galmi Violet extracts*.

Figure S1. Desorption of the isotherms of Goudami onion variety at different temperatures.

Figure S2. Desorption of the isotherms of Galmi Violet onion variety at different temperatures.

Figure S3. (a) Desorption of the isotherms of Goudami and Galmi Violet onion varieties at 30 °C. (b) Desorption of the isotherms of Goudami and Galmi Violet onion varieties at 45 °C. (c) Desorption of the isotherms of Goudami and Galmi Violet onion varieties at 60 °C.

Figure S4. Comparison of the experimental and predicted desorption for the equilibrium moisture contents of the Goudami variety at 30 °C.

Figure S5. Variation in the net isosteric heat for Goudami and Galmi Violet onion varieties at 30 and 60 °C.

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