Hygroscopic Properties of Sweet Cherry Powder: Thermodynamic Properties and Microstructural Changes

Table 3

Estimated parameters of models for SCP at different temperatures of adsorption curves.

Models	Parameters	Confidence intervals 95%		RMSE	P (%)
Modified GAB	A = 0.2003% d,b	[0.0018, −0.3818]	0.9912	0.0419	9.6201
	B = 0.8287	[0.5571, −1.022]
	C = 0.9806 K^−1	[−0.3075, −2.2573]
Halsey	b1 = 0.0822 K^−1	[0.069, 0.0954]	0.9128	0.1129	6.1873
	b2 = 1.126 K^−1	[−1.655, 1.655]
	b1.2 = 9.3113	[0.0501, −0.1119]
Smith	b1 = 0.1418 K^−1	[0.103, 0.1828]	0.9988	0.039	1.3209
	b2 = 0.2176 K^−1	[0.1805, 0.2426]
	b2.1 = 1.067	[0.0818, 0.1317]
Oswin	b1 = 0.3062 K^−1	[0.3293, 0.3768]	0.9763	0.039	1.7015
	b2 = 0.3376 K^−1	[0.263, 0.3428]
	b2.1 = 0.3415	[0.2717, 0.3347]	0.9875	0.0222	2.2262
Caurie	b1 = −2.071 K^−1	[−2.1613, −1.521]	0.9889	0.0328	3.2818
	b2 = 1.7483	[1.1709, 1.9909]
	b2.2 = 2.538	[0.9819, 0.0378]
Kühn	b1 = −5.399 K^−1	[−5.709, 5.692]	0.9653	0.0132	5.2741
	b2 = 2.348 K^−1	[−1.363, 1.3593]
	b1.2 = −5.458	[−0.2184, 0.2184]