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Table 3 Parameters of sorption models and goodness of fit values for experimental temperatures of karaya gum

From: Study on equilibrium moisture sorption characteristics and modeling of Karaya (Sterculia urens Roxb.) gum

Model Temp. (°C) RMSE (%) P (%) Adj R2 SE Mo C K a b
GAB 30 5.27 0.066 0.978 1.350 12.66 0.008 0.739   
40 6.69 0.026 0.948 1.897 12.59 0.011 0.701   
50 10.04 0.073 0.955 1.880 11.50 0.022 0.729   
60 8.54 0.038 0.971 2.248 7.49 0.028 0.815   
Iglesias and Chirife 30 12.11 2.187 0.972 1.624     7.98 12.89
40 9.04 1.408 0.967 1.623     5.96 13.46
50 33.37 9.516 0.892 3.144     6.04 10.00
60 55.78 19.170 0.845 3.900     4.82 10.34
Caurie 30 21.59 9.431 0.305 0.063     − 1.16 529.8
40 23.12 9.935 0.393 0.057     − 1.25 514.4
50 24.86 10.710 0.439 0.059     − 1.24 384.4
60 27.12 12.090 0.410 0.061     − 1.26 334.0
Halsey 30 12.22 0.784 0.911 0.029     5.05 2.037
40 10.35 0.579 0.927 0.024     6.84 1.768
50 31.79 4.446 0.529 0.065     3.40 1.897
60 44.33 7.661 0.182 0.089     4.90 1.622
BET 30 28.76 13.820 0.677 0.026 10.15 15.33    
40 1.32 0.142 0.998 0.001 8.68 14.16    
50 34.30 19.530 0.154 0.033 7.16 10.47    
60 40.37 27.370 0.650 0.046 3.4 4.49