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

Table 3

Desorption model parameters and statistical results.

Models	Thickness (mm)	Drying air temperature (°C)	Model parameters			χ ^2	RMSE	R ^2
GAB	1.5	45	k = 0.983	C = 4.885	M 0 = 0.316	0.250	0.378	0.9992
		55	k = 1.162	C = 0.321	M 0 = 1.097	1.871	3.270	0.9979
		65	k = 2.001	C = 0.463	M 0 = 0.239	0.641	0.506	0.9999
BET		45		C = 13.587	M 0 = 0.258	0.005	0.058	0.5706
		55		C = 3.917	M 0 = 0.334	1.164	0.881	0.5051
		65		C = 81.090	M 0 = 0.272	0.968	0.762	0.3014
Oswin		45	k = 0.531		n = 0.754	0.122	0.295	0.9112
		55	k = 0.582		n = 0.829	0.858	0.756	0.7934
		65	k = 0.760		n = 0.715	1.040	0.790	0.8920
Henderson		45		C = 0.708	n = 0.020	11.710	2.892	0.9662
		55		C = 0.647	n = -0.168	26.981	3.902	0.8536
		65		C = 0.566	n = 0.607	41.995	5.020	0.9128
Halsey		45		C = 1.127	n = 1.012	17.612	9.011	0.8940
		55		C = 0.974	n = 1.022	13.367	10.554	0.7582
		65		C = 0.872	n = 0.870	14.254	12.771	0.8757
GAB	5	45	k = 0.941	C = 1.209	M 0 = 0.665	0.138	0.326	0.9992
		55	k = 0.979	C = 1.036	M 0 = 0.459	0.643	0.671	0.9979
		65	k = 0.991	C = 1.742	M 0 = 0.348	0.324	0.450	0.9999
BET		45		C = 4.238	M 0 = 0.331	0.400	0.582	0.5706
		55		C = 1.098	M 0 = 0.293	0.849	0.824	0.5051
		65		C = 1.335	M 0 = 0.271	0.416	0.558	0.3014
Oswin		45	k = 0.520		n = 0.839	0.171	0.380	0.9112
		55	k = 0.420		n = 0.906	0.699	0.748	0.7934
		65	k = 0.324		n = 0.964	0.314	0.485	0.8920
Henderson		45		C = 1.131	n = 0.562	0.057	0.220	0.9662
		55		C = 1.361	n = 0.426	0.585	0.684	0.8536
		65		C = 1.334	n = 0.491	0.343	0.507	0.9128
Halsey		45		C = 0.359	n = 1.020	0.481	0.638	0.8940
		55		C = 0.256	n = 0.756	4.039	1.798	0.7582
		65		C = 0.243	n = 0.850	0.739	0.744	0.8757