Table 2.

Drying kinetics model parameters of “Rocha” pears dried at 50, 55 and 60 °C.

Model Name	Temperature	Parameters	Control	Microwaved	Ultrasound
Newton	50 °C	k × 102 (1/min)	0.446 ± 0.005	0.558 ± 0.024	0.478 ± 0.009
	55 °C	k × 102 (1/min)	0.578 ± 0.015	0.808 ± 0.043	0.546 ± 0.023
	60 °C	k × 102 (1/min)	0.604 ± 0.013	0.851 ± 0.071	0.608 ± 0.014
Henderson & Pabis	50 °C	a	1.061 ± 0.007	1.074 ± 0.019	1.068 ± 0.010
		k × 102 (1/min)	0.481 ± 0.006	0.598 ± 0.026	0.508 ±0.010
	55 °C	a	1.068 ± 0.012	1.098 ± 0.025	1.058 ± 0.010
		k × 102 (1/min)	0.615 ± 0.01	0.881 ± 0.046	0.577 ± 0.012
	60 °C	a	1.074 ± 0.018	1.090 ± 0.077	0.632 ± 0.017
		k × 102 (1/min)	0.646 ± 0.026	0.925 ± 0.031	1.041 ± 0.011
Page	50 °C	k × 102 (1/minN)	0.169 ± 0.004	0.154 ± 0.015	0.165 ± 0.008
		N	1.184 ± 0.005	1.240 ± 0.021	1.191 ± 0.009
	55 °C	k × 102 (1/minN)	0.213 ± 0.014	0.170 ± 0.018	0.282 ± 0.029
		N	1.186 ± 0.013	1.310 ± 0.023	1.124 ± 0.022
	60 °C	k × 102 (1/minN)	0.184 ± 0.062	0.177 ± 0.029	0.312 ± 0.019
		N	1.224 ± 0.019	1.319 ± 0.031	1.126 ± 0.01