Model Name Model Constant (±SEE) R2 RMSE χ2
50 °C N: 23      
N: 23 k: 0.00004556(0.00), n: 1.4295(0.042) 0.9962 0.0218 0.00052
Henderson and Pabis k: 0.003(0.00), a: 1.088(0.032) 0.9771 0.0539 0.0031
Logarithmic k: 0.002 (0.00), a: 1.219 (0.032) c:-0.173(0.036) 0.9932 0.0295 0.0010
60 °C N: 18      
Page k: 0.000(0.00), n: 1.472(0.040) 0.9975 0.0182 0.00037
Henderson and Pabis k: 0.004(0.00), a: 1.099(0.038) 0.9751 0.0572 0.00369
Logarithmic k: 0.002 (0.00), a: 1.263 (0.044) c:-0.210(0.050) 0.9932 0.0298 0.00107
70 °C N: 17      
Page k: 0.000(0.00), n: 1.445(0.048) 0.9969 0.0203 0.00047
Henderson and Pabis k: 0.004(0.00), a: 1.089(0.040) 0.9762 0.05583 0.00353
Logarithmic k: 0.003 (0.00), a: 1.188 (0.037) c:-0.134(0.041) 0.9901 0.0360 0.00157
80 °C N: 13      
Page k: 0.000(0.00), n: 1.505(0.047) 0.9977 0.0175 0.00036
Henderson and Pabis k: 0.006(0.00), a: 1.094(0.049) 0.9720 0.0607 0.00436
Logarithmic k: 0.004 (0.001), a: 1.235 (0.055) c:-0.180(0.063) 0.9895 0.0372 0.00180
Table 2: Results of the fitting to experimental data for the tomato slices dried at 50, 60, 70 and 80 °C.