. 2021 Apr 14;10(4):853. doi: 10.3390/foods10040853

Table 3.

Correlation coefficients (R² and s) of empirical drying models.

Model Name	Temperature	Correlation Coefficients	Control	Microwaved	Ultrasound
Newton	50 °C	R²	0.995	0.984	0.991
	50 °C	s	0.1168	0.1734	0.1622
	55 °C	R²	0.991	0.978	0.993
	55 °C	s	0.1477	0.1925	0.1321
	60 °C	R²	0.986	0.974	0.994
	60 °C	s	0.2038	0.1999	0.1282
Henderson & Pabis	50 °C	R²	0.997	0.989	0.995
	50 °C	s	0.0835	0.1432	0.1263
	55 °C	R²	0.994	0.986	0.996
	55 °C	s	0.1202	0.153	0.1001
	60 °C	R²	0.991	0.983	0.996
	60 °C	s	0.1612	0.1733	0.1071
Page	50 °C	R²	1	0.997	0.999
	50 °C	s	0.0255	0.0595	0.0481
	55 °C	R²	0.999	0.998	0.998
	55 °C	s	0.0541	0.0534	0.0776
	60 °C	R²	0.999	0.997	0.999
	60 °C	s	0.065	0.0737	0.0499