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

Table 4

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

Sample thickness		3 mm				6 mm				9 mm
Model name	PT (min)	Model constants		RMSE		Model constants		RMSE		Model constants		RMSE
Page	1	k: 0.004; n: 1.309	0.997	0.0006	3.6E-07	k: 0.004; n: 1.191	0.994	0.0009	7.3E-07	k: 0.005 n: 1.141	0.995	0.0007	4.4E-07
	2	k: 0.004; n: 1.322	0.999	0.0004	4E-08	k: 0.004; n: 1.174	0.990	0.0013	1.8E-06	k: 0.010 n: 1.032	0.995	0.0006	4.4E-07
	3	k: 0.024; n: 0.983	0.997	0.0004	3.6E-07	k: 0.045 n: 0.795	0.988	0.0016	2.5E-06	k: 0.009; n: 1.115	0.992	0.0012	1.4E-06
Henderson and Pabies	1	k: 0.016; a: 1.036	0.985	0.0026	6.8E-07	k: 0.009; a: 1.024	0.987	0.0017	3.9E-06	k: 0.011; a: 1.016	0.992	0.0012	1.4E-06
	2	k: 0.017; a: 1.034	0.987	0.0022	4.8E-06	k: 0.00; a: 1.018	0.984	0.0020	4E-07	k: 0.012; a: 1.003	0.995	0.0007	4.4E-07
	3	k: 0.022; a: 0.996	0.997	0.0006	3.6E-07	k: 0.018; a: 0.968	0.980	0.0028	7.8E-06	k: 0.015; a: 1.018	0.989	0.0016	2.5E-06
Logarithm	1	k: 0.013; a: 1.121; c: -0.100	0.993	0.0015	2.3E-06	k: 0.007 a: 1.139; c: -0.141	0.998	0.0003	1.1E-07	k: 0.008; a: 1.118; c: -0.124	0.999	0.0002	4E-07
	2	k: 0.014; a: 1.106; c: 0.085	0.994	0.0013	1.6E-06	k: 0.006 a: 1.193; c: -0.203	0.996	0.0006	3.6E-07	k: 0.014; a: 0.865; c: -0.027	0.934	0.0106	1.1E-04
	3	k: 0.022; a: 1.007; c: -0.013	0.997	0.0005	3E-07	k: 0.019 a: -0.29; c: 0.826	0.980	0.0035	1.2E-05	k: 0.023; a: 0.808; c: 0.035	0.924	0.0143	2.1E-04