Table 3.

Estimated model constants and values of coefficients and mean relative percentage deviation moduli for different pea starch films at 15 °C.

Model Constants		Glycerol
		0%	15%	25%	35%
BET (0.11–0.50)	m0	0.044	0.061	0.083	0.116
	C	13.807	8.780	8.314	7.480
	Me	8.785	13.334	6.840	5.579
	R2	0.952	0.932	0.977	0.993
GAB (0.11–0.96)	m0	0.079	0.098	0.102	0.180
	C	6.223	2.680	2.510	3.144
	K	0.918	0.922	0.912	0.869
	Me	10.344	7.961	7.089	5.042
	R2	0.990	0.995	0.989	0.993
PELEG (0.11–0.96)	k1	0.549	0.679	0.706	0.900
	k2	0.782	0.827	1.083	1.519
	n1	2.837	2.826	2.445	2.210
	n2	50.955	78.354	46.823	44.471
	Me	4.353	4.217	4.270	3.349
	R2	1.000	0.999	0.998	0.999
Oswin (0.11–0.96)	K0	0.127	0.157	0.187	0.268
	n0	0.479	0.466	0.458	0.396
	Me	25.312	24.900	17.415	23.917
	R2	0.984	0.981	0.989	0.977
Ferro–Fontan (0.11–0.96)	γ	9.082	13.138	25.611	13.993
	α	1.077	1.076	1.052	1.193
	r	1.052	1.101	1.265	0.901
	Me	7.906	6.875	6.225	4.475
	R2	0.991	0.994	0.993	0.993
Henderson (0.11–0.96)	A	7.431	9.028	10.555	18.236
	B	0.404	0.397	0.390	0.397
	Me	29.147	29.615	22.422	31.165
	R2	0.984	0.979	0.986	0.968
Lewicki (0.11–0.96)	F	0.237	0.352	0.296	0.569
	G	0.344	0.297	0.367	0.246
	H	0.450	2.162	0.981	2.180
	Me	1.664	2.624	2.133	1.708
	R2	0.999	1.000	1.000	1.000
Iglesias–Chirife (0.11–0.65)	A	0.071	0.085	0.095	1.426
	B	1.893	2.662	4.612	5.622
	Me	11.114	8.512	4.613	1.998
	R2	0.991	0.992	0.995	0.999
Flory–Huggins (0.11–0.96)	A	0.579	0.874	1.095	2.954
	B	4.910	4.649	4.569	3.684
	Me	20.798	18.667	21.679	11.052
	R2	0.977	0.972	0.972	0.987