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. 2020 Jun 2;9(6):723. doi: 10.3390/foods9060723

Table 2.

Parameters from BET and GAB adjustment.

BET [29]
Xw=W0Caw(1-aw)(1+(C-1)aw)
GAB [26]
Xw=W0CKaw(1-Kaw)(1-Kaw+CKaw)
W0 C R2 W0 C K R2
AD60F 0.050 5.902 0.992 0.113 −4.103 −0.614 0.929
AD60C 0.033 8.207 0.912 0.022 0.481 −3.208 0.837
AD70F 0.089 0.768 0.058 0.056 0.897 1.299 0.918
AD70C 0.060 1.208 0.061 0.063 0.937 1.108 0.929
LYO-F 0.048 2.726 0.918 0.293 −4.611 −0.095 0.934
LYO-C 0.007 −246.4 0.619 0.056 −4.694 −0.077 0.589

AD60, AD70: hot air drying at 60 °C and 70 °C respectively; LYO: lyophilized; F: fine granulometry; C: coarse granulometry.