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. 2020 Jan 18;9(1):101. doi: 10.3390/foods9010101

Table 3.

Statistical parameters (coefficient of determination R2, the root mean square error RMSE, the reduced χ-square χ2) of the drying models.

Model Name Parameters Temperatures (°C)
45° 50° 55° 60° 65°
Henderson and Pabis R 2 9.9 × 10−1 1.0 × 100 1.0 × 100 1.0 × 100 1.0 × 100
RMSE 3.3 × 10−2 1.5 × 10−2 1.6 × 10−2 1.4 × 10−2 1.8 × 10−2
χ2 1.1 × 10−3 3.0 × 10−4 3.0 × 10−4 2.0 × 10−4 3.0 × 10−4
Page R 2 1.0 × 100 1.0 × 100 1.0 × 100 1.0 × 100 1.0 × 100
RMSE 2.3 × 10−2 9.3 × 10−3 1.2 × 10−2 6.9 × 10−3 7.1 × 10−3
χ2 4.0 × 10−4 1.0 × 10−4 1.0 × 10−4 1.0 × 10−4 1.0 × 10−4
Logarithmic R 2 9.9 × 10−1 1.0 × 100 1.0 × 100 1.0 × 100 1.0 × 100
RMSE 2.8 × 10−2 1.1 × 10−2 1.4 × 10−2 1.5 × 10−2 1.9 × 10−2
χ2 8.0 × 10−4 2.0 × 10−4 2.0 × 10−4 2.0 × 10−4 4.0 × 10−4
Two term R 2 9.9 × 10−1 1.0 × 100 1.0 × 100 1.0 × 100 1.0 × 100
RMSE 3.8 × 10−2 1.8 × 10−2 2.0 × 10−2 1.8 × 10−2 2.3 × 10−2
χ2 1.5 × 10−3 4.0 × 10−4 4.0 × 10−4 3.0 × 10−4 5.0 × 10−4