Analysis of Volatiles of Rose Pepper Fruits by GC/MS: Drying Kinetics, Essential Oil Yield, and External Color Analysis

Table 2

Values of mean estimated error (SE) and mean relative error () for the fitted models for drying of rose pepper fruits at temperatures of 45, 55, 65, and 75°C.

Models	45°C		55°C		65°C		75°C
	SE		SE		SE		SE
Page	0.024	8.90	0.014	3.96	0.013	10.30	0.008	2.93
Logarithmic	0.037	12.25	0.042	34.33	0.059	31.05	0.049	16.92
Newton	0.080	34.48	0.071	36.80	0.109	38.25	0.083	30.43
Midilli	0.016	4.11	0.014	5.16	0.012	8.28	0.007	1.85
Wang and Sing	0.174	60.21	0.202	149.72	0.207	93.49	0.170	61.74
Henderson and Pabis	0.064	27.40	0.054	28.66	0.078	22.99	0.066	21.64
Two-term exponential	0.058	26.84	0.049	29.20	0.091	32.57	0.066	25.21
Two Terms	0.019	7.06	0.013	6.38	0.020	8.23	0.013	5.26
Verma	0.084	34.48	0.075	36.80	0.114	38.25	0.087	30.44
Thompson	0.015	5.92	0.010	7.61	0.019	10.36	0.008	2.59