Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas)

Table 3

Parameters and statistical results for the various drying models for microwave-assisted drying at 70°C.

Microwave power		385 W				541 W				697 W
Model name	PT (min)	Model constants		RMSE		Model constants		RMSE		Model constants		RMSE
Page	2	k: 0.009; n: 0.976	0.995	0.0236	6E-04	k: 0.017; n: 0.870	0.994	0.025	6E-04	k: 0.022; n: 0.946	0.995	0.0283	0.0008
	3	k: 0.040; n: 0.747	0.989	0.0333	1.1E-03	k: 0.047 n: 0.758	0.995	0.0224	5E-04	k: 0.040; n: 0.878	0.999	0.000	0.000
	4	k: 0.157; n: 0.585	0.999	0.0129	2E-04	k: 0.164 n: 0.606	0.999	0.0141	2E-04	k: 0.138; n: 0.636	0.992	0.0408	0.0017
Henderson and Pabis	2	k: 0.007; a: 0.987	0.995	0.0005	3E-07	k: 0.009 a: 0.965	0.990	0.0013	1.3E-06	k: 0.017; a: 0.990	0.994	0.0008	6E-07
	3	k: 0.012; a: 0.935	0.971	0.0031	9.9E-06	k: 0.016 a: 0.960	0.983	0.0022	4.7E-06	k: 0.024; a: 0.991	0.997	0.0004	2E-07
	4	k: 0.032; a: 0.983	0.98	0.0025	6.3E-07	k: 0.037; a: 0.990	0.987	0.002	4E-06	k: 0.034; a: 0.987	0.978	0.0046	2.2E-05
Logarithm	2	k: 0.007; a: 1.011; c:-0.035	0.996	0.0005	3E-07	k: 0.009; a: 0.961; c: 0.006	0.990	0.0013	1.7E-06	k: 0.016; a: 1.004; c: -0.018	0.995	0.001	1E-06
	3	k: 0.013; a: 0.913; c: 0.034	0.973	0.0035	1.2E-05	k: 0.018 a: 0.937; c: 0.033	0.985	0.0022	4.8E-06	k: 0.025; a: 0.980; c: 0.014	0.998	0.0005	3E-07
	4	k: 0.038; a: 0.947; c: 0.046	0.990	0.0016	2.6E-06	k: 0.043 a: 0.957; c: 0.039	0.999	0.0013	1.6E-06	k: 0.042; a: 0.939; c: 0.056	0.984	0.005	2.5E-05