The Effect of Drying Temperature and Thickness on the Drying Kinetic, Antioxidant Activity, Phenolic Compounds, and Color Values of Apple Slices

Table 2

Thin layer mathematical models.

Models	Thickness (mm)	Drying air temperature (°C)	Model parameters			χ ^2	RMSE	R ^2
Page	1.5	45	k = 1.566	n = 1.103		0.0012	0.0287	0.992
		55	k = 2.342	n = 1.175		0.0009	0.0249	0.995
		65	k = 2.533	n = 1.112		0.0008	0.0220	0.996
Henderson and Pabis		45	k = 1.540	a = 1.007		0.0013	0.0299	0.992
		55	k = 2.163	a = 1.003		0.0011	0.0266	0.994
		65	k = 2.397	a = 1.001		0.0009	0.0229	0.996
Lewis		45	k = 1.531			0.0011	0.0300	0.992
		55	k = 2.159			0.0009	0.0266	0.994
		65	k = 2.394			0.0007	0.0229	0.996
Logarithmic		45	k = 1.653	a = 0.987	b = 0.024	0.0013	0.0270	0.993
		55	k = 2.295	a = 0.985	b = 0.019	0.0011	0.0240	0.995
		65	k = 2.521	a = 0.986	b = 0.016	0.0011	0.0210	0.997
Page	5	45	k = 0.403	n = 1.072		1.48E − 05	0.0035	0.999
		55	k = 0.588	n = 1.173		1.55E − 05	0.0034	0.999
		65	k = 0.581	n = 1.413		3.11E − 05	0.0047	0.999
Henderson and Pabis		45	k = 0.439	a = 1.016		0.0001	0.0101	0.999
		55	k = 0.664	a = 1.029		0.0007	0.0226	0.995
		65	k = 0.732	a = 1.054		0.0035	0.0500	0.977
Lewis		45	k = 0.431			0.0002	0.0118	0.998
		55	k = 0.645			0.0008	0.0257	0.993
		65	k = 0.695			0.0035	0.0550	0.972
Logarithmic		45	k = 0.400	a = 1.047	b = −0.040	5.18E − 05	0.0062	0.999
		55	k = 0.538	a = 1.117	b = −0.104	0.0002	0.0123	0.998
		65	k = 0.423	a = 1.372	b = -0.350	0.0009	0.0228	0.995