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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