Kinetics and Quality of Microwave-Assisted Drying of Mango (Mangifera indica)

Table 5

Parameters and statistical results for the various drying models for microwave pretreated samples at 450 W.

Model name	PT	Model constants
Page	2	k = 0.003, n = 1.095	0.996	0.0209	0.0005
	3	k = 0.008, n = 0.960	0.990	0.0306	0.0011
	4	k = 0.016, n = 0.868	0.981	0.0405	0.0019
Henderson and Pabis	2	k = 0.006, a = 1.009	0.994	0.0250	0.0007
	3	k = 0.007, a = 0.967	0.991	0.0294	0.0010
	4	k = 0.008, a = 0.938	0.981	0.0414	0.0020
Logarithmic	2	k = 0.005, a = 1.036, and c = −0.042	0.997	0.0177	0.0004
	3	k = 0.006, a = 0.985, and c = −0.029	0.993	0.0258	0.0008
	4	k = 0.007, a = 0.951, and c = −0.021	0.982	0.0396	0.0018
Midilli et al.	2	k = 0.003, = 1.106, a = 0.975, and = −2.237 × 10^−5	0.9972	0.01715	0.0003
	3	k = 0.010, = 0.917, a = 0.977, and = −6.329 × 10^−5	0.9938	0.02449	0.0008
	4	k = 0.019, = 0.820, a = 0.977, and = −6.734 × 10^−5	0.9865	0.03464	0.0016