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

Table 6

Parameters and statistical results for the various drying models for microwave pretreated samples at 600 W.

Model name	PT	Model constants
Page	2	k = 0.015, n = 0.865	0.988	0.0327	0.0013
	3	k = 0.039, n = 0.717	0.985	0.0340	0.0014
	4	k = 0.109, n = 0.576	0.993	0.0215	0.0005
Henderson and Pabis	2	k = 0.007, a = 0.940	0.987	0.0348	0.0014
	3	k = 0.009, a = 0.904	0.969	0.0504	0.0030
	4	k = 0.016, a = 0.919	0.949	0.0601	0.0042
Logarithmic	2	k = 0.007, a = 0.949, and c = −0.015	0.987	0.0338	0.0013
	3	k = 0.009, a = 0.898, and c = −0.011	0.969	0.0496	0.0008
	4	k = 0.018, a = 0.904, and c = −0.035	0.956	0.0562	0.0018
Midilli et al.	2	k = 0.021, = 0.780, a = 0.984, and = 7.6 × 10^−6	0.99202	0.02672	0.0010
	3	k = 0.066, = 0.585, a = 0.994, and = −8.19 × 10^−6	0.9933	0.023204	0.00078
	4	k = 0.15, = 0.493, a = 0.999, and = −9.11 × 10^−5	0.9968	0.01519	0.00033