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. 2024 Nov 11;13(22):3597. doi: 10.3390/foods13223597

Table 2.

Statistical error functions employed to identify the most suitable model for describing drying kinetics.

Error Function Reference
R2=1i=1NMRexp,iMRpre,i2i=1NMR¯expMRexp,i2 [28]
χ2=i=1NMRexpMRpre2MRpre [13]
MSE=1Ni=1NMRexp,iMRpre,i2 [13]
SSE=i=1NMRexp,iMRpre,i2 [23]
RMSE=1Ni=1NMRexp,iMRpre,i212 [29]
AIC=N lnSSEN+2K [9]
AICc=AIC+2K(K+1)NK1 [9]

K represents the number of model parameters, and N indicates the total number of data points used. The terms MRpre and MRexp refer to the predicted and experimental moisture ratios, respectively. The statistical metrics include R2 (coefficient of determination), χ2 (chi-squared statistic), MSE (mean squared error), SSE (sum of square error), RMSE (root mean square error), AIC (Akaike information criterion), and AICc (adjusted Akaike information criterion).