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

Table 4

Parameters and statistical results for the various drying models for microwave pretreated samples at 300 W.

Model name	PT	Model constants		RMSE
Page	2	k = 0.006, n = 1.031	0.9971	0.0167	0.0003
	3	k = 0.011, n = 0.947	0.9946	0.0217	0.0005
	4	k = 0.014, n = 0.928	0.9940	0.0231	0.0006
Henderson and Pabis	2	k = 0.007, a = 0.994	0.997	0.0183	0.0004
	3	k = 0.008, a = 0.973	0.995	0.0217	0.0005
	4	k = 0.009, a = 0.970	0.994	0.0231	0.0006
Logarithmic	2	k = 0.007, a = 1.000, and c = −0.010	0.9971	0.0167	0.0003
	3	k = 0.008, a = 0.974, and c = −0.002	0.9946	0.0217	0.0005
	4	k = 0.009, a = 0.973, and c = −0.005	0.9940	0.0231	0.0006
Midilli et al.	2	k = 0.005, n = 1.056, a = 0.979, and = −4.2 × 10^−6	0.9971	0.0167	0.0003
	3	k = 0.010, n = 0.963, a = 0.981, and = −5.76 × 10^−6	0.9953	0.0203	0.0005
	4	k = 0.013, n = 0.926, a = 0.984, and = −17.96 × 10^−6	0.9947	0.0216	0.0006