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. 2023 Mar 20;12(6):1323. doi: 10.3390/foods12061323

Table 3.

Model fitting results.

Drying Condition Model Name Evaluating Indicator
a b k n G(g) S R2 RMSE χ2
FIRD Weibull 140.99004 1.33041 0.99807 1.9043 × 10−4 0.00267
RFVD 147.95568 1.63417 0.99048 9.4733 × 10−4 0.01042
HD 68.89244 1.27793 0.99832 1.9413 × 10−4 0.00136
FIRD Dincer 1.07268 0.00775 0.98118 0.00186 0.02605
RFVD 1.0945 0.00728 0.94029 0.00594 0.06537
HD 1.04433 0.01554 0.98450 0.00179 0.01251
FIRD Verma 1.13973 0.00826 57.5017 0.98759 0.00123 0.01595
RFVD 1.18214 0.00795 60.0018 0.95149 0.00483 0.04828
HD 1.16405 0.01729 30.88894 0.99216 9.3076 × 10−4 0.00542
FIRD Overhults 0.98592 0.007 1.36254 0.99815 1.8318 × 10−4 0.00238
RFVD 0.95927 0.00655 1.79011 0.99226 7.7005 × 10−4 0.0077
HD 0.99259 0.01441 1.29117 0.99812 2.1668 × 10−4 0.0013