. 2025 Apr 1;13:1559555. doi: 10.3389/fbioe.2025.1559555

TABLE 2.

Total energy values obtained from numerical simulations (E _TUi) and experimental studies (E _TXi), and the percentage differences (ΔE _UXi) between them for selected foods (i).

Foodstaff (i)^a	Total energy [J]		Percentage difference [%]
	Numerical simulation (U)	Experimental studies (X)	Percentage difference [%]
	E _TUi ^b	E _TXi	ΔE _UXi
Sausage (s)	2.00	1.93	3.6
Carrot (c)	1.52	1.48	2.7
Apple (a)	1.03	0.98	5.0
Chocolate bar (b)	1.71	1.74	1.7
Chocolate (d)	0.54	0.53	1.9

^{^a}

i = s, c, a, b and d.

^{^b}

E _TUi = E _MWi + E _PWi + E _TWi+ E _MNi + E _PNi + E _TNi (Table 1).