Modeling the Equilibrium Moisture Sorption Data for Some Nigerian Foods

Figures & data

Table 1 Sources and range of the various sorption data*

S/N	Food products	Temperature (°C)	a w range	m range	Source
Cassava based
1	Cassava chips	25, 45, 60	0.16–0.88	5.9–19.7	Salgado Cerventes et al.[4]
2	Fufu	25, 32, 45	0.11–0.96	2.8–14.4	Sanni et al.[2]
3	Fufu (cabinet dried)	25, 32, 45	0.11–0.96	3.6–13.8	Sanni et al.[5]
4	Fufu (rotary dried)	25, 32, 45	0.11–0.96	3.8–14.6	Sanni et al.[5]
5	Fufu (sun dried)	25, 32, 45	0.11–0.96	3.6–14	Sanni et al.[5]
6	Gari	25, 32	0.13–0.73	4.5–11.2	Onayemi and Oluwamukomi[3]
7	Lafun	25, 32, 45	0.11–0.96	2.9–14.2	Kuye and Sanni[6]
8	Soy fufu	25, 32, 45	0.11–0.96	3.3–14.8	Sanni and Kuye[7]
9	Soy lafu	25, 32, 45	0.11–0.96	3.8–15.1	Sanni and Kuye[7]
10	Tapioca	25, 32, 45	0.11–0.96	1.7–14.6	Sanni et al.[2]
Grains
11	Maize adsorption	20, 25, 40	0.1–0.98	4–24.5	Sopade and Ajisegiri[8]
12	Maize desorption	20, 25, 40	0.1–0.98	5.6–24.4	Sopade and Ajisegiri[8]
13	Millet dough A	25, 35	0.1–0.84	2–34.17	Jideani et al.[9]
14	Millet dough B	25, 35	0.13–0.85	5.5–33.75	Jideani et al.[9]
15	Millet dough C	25, 35	0.13–0.85	1.4–17.5	Jideani et al.[9]
16	Rice	40, 50, 60, 70	0.04–0.81	2.5–17.1	Aguerre et al.[10]
17	Sorghum adsorption	20, 25, 40	0.1–0.98	4–24	Sopade and Ajisegiri[8]
18	Sorghum desorption	20, 25, 40	0.1–0.98	5.6–24.5	Sopade and Ajisegiri[8]
19	Wheat	45, 60	0.1–0.86	2.2–23.3
20	Wheat paste	40, 50, 60, 70, 80, 90	0.1–0.93	0.6–26.3	Andrieu et al.[11]
Others
21	Kuka adsorption	34, 37, 45	0.1–0.98	2.31–47	Ajisegiri et al.[12]
22	Kuka desorption	34, 37, 45	0.1–0.98	3.28–47	Ajisegiri et al.[12]
23	Okra	20, 28, 35, 50	0.11-0.95	6.4–83.3	Ihekoronye and Ngoddy[13]
24	Plantain (ripe)	40, 50, 60, 70	0.1–0.7	5–35	Ajibola[14]
25	Plantain (unripe)	40, 50, 60, 70	0.1–0.89	1.2–29.8	Ajibola[14]
26	Red pepper	15, 25, 40	0.11–0.95	6–36	Kim et al.[15]
27	Soyabean flour	25, 32, 45	0.11–0.96	4.7–14.98	Kuye and Sanni[6]
28	Yam flour	25, 32	0.125–0.73	4.6–12.5	Onayemi and Oluwamukomi[3]
29	Yam flour (elubo)	25, 32	0.125–0.73	4–11.1	Onayemi and Oluwamukomi[3]
30	Yogurt	20, 35, 50	0.112–0.85	1–20.43	Kim and Bhowmik[16]

*Except where otherwise stated, the data are for desorption isotherms.

Table 2 Raw sorption data for the different products

a w	m	a w	m	a w	m	a w	m	a w	m	a w	m
Cassava chips						Fufu
25°C		45°C		60°C		25°C		32°C		45°C
0.16	7	0.16	6.5	0.16	5.9	0.11	4.9	0.11	3.7	0.11	2.8
0.26	8.75	0.26	8.25	0.27	7.5	0.23	5.7	0.23	4.9	0.23	3.8
0.35	9.25	0.35	9.25	0.37	8.5	0.35	6.4	0.35	5.6	0.35	4.6
0.46	10.71	0.46	10.36	0.47	9.75	0.46	7	0.46	6.3	0.46	5.4
0.57	13	0.57	11.78	0.57	11.07	0.55	7.8	0.55	7	0.55	6.2
0.65	14.5	0.65	12.5	0.67	11.78	0.64	8.7	0.64	7.8	0.64	6.9
0.75	16.56	0.75	14.05	0.75	13.25	0.75	10	0.75	9	0.75	8
0.79	17.81	0.79	15.55	0.82	14.5	0.86	12.5	0.86	12	0.86	9.6
0.85	19.68	0.86	16.81	0.88	16.11	0.96	14.4	0.96	13.6	0.96	11.2
Fufu (cabinet dried) at 25°C						Fufu (rotary dried) at 25°C
25°C		32°C		45°C		25°C		32°C		45°C
0.11	5	0.11	4.4	0.11	3.6	0.11	5	0.11	4.6	0.11	3.8
0.23	5.8	0.23	5.2	0.23	4	0.23	6	0.23	5.6	0.23	4.6
0.35	6.2	0.35	5.4	0.35	5	0.35	6.4	0.35	6	0.35	5.4
0.46	7.2	0.46	6.6	0.46	6.2	0.46	7.4	0.46	7	0.46	6.6
0.55	8.2	0.55	7.4	0.55	6.8	0.55	8.6	0.55	8	0.55	7
0.64	9	0.64	8	0.64	7.6	0.64	9.6	0.64	8.6	0.64	7.8
0.75	9.8	0.75	9.2	0.75	8	0.75	10.2	0.75	9.6	0.75	8.8
0.86	12.8	0.86	12	0.86	11.2	0.86	13	0.86	12.2	0.86	11.6
0.96	13.8	0.96	13.6	0.96	13.4	0.96	14.6	0.96	14.2	0.96	13.8
Fufu (sun dried)						Gari
25°C		32°C		45°C		25°C		32°C
0.11	4.6	0.11	3.6	0.11	3.6	0.13	5	0.13	4.5
0.23	5.4	0.23	4.8	0.23	4.2	0.22	5.8	0.22	5.1
0.35	6	0.35	5.8	0.35	4.8	0.36	6.5	0.36	6.2
0.46	7.2	0.46	6.8	0.46	6	0.44	7.5	0.44	6.2
0.55	8	0.55	7.2	0.55	6.6	0.5	7.9	0.5	7.7
0.64	8.6	0.64	7.8	0.64	7.2	0.63	9.5	0.63	9.1
0.75	9.4	0.75	9	0.75	8	0.73	11.22	0.73	10
0.86	12.4	0.86	11.8	0.86	11
0.96	14	0.96	13.6	0.96	13.2
Lafun						Soy fufu
25°C		32°C		45°C		25°C		32°C		45°C
0.11	4.82	0.11	3.66	0.11	2.91	0.11	5.66	0.11	4.83	0.11	3.25
0.23	5.64	0.23	4.88	0.23	3.81	0.23	6.58	0.23	5.41	0.23	4.73
0.35	6.4	0.35	5.72	0.35	4.6	0.35	7.31	0.35	6.51	0.35	5.38
0.46	7.01	0.46	6.3	0.46	5.4	0.46	8.18	0.46	7.15	0.46	6.23
0.55	7.85	0.55	7.13	0.55	6.24	0.55	8.94	0.55	8.23	0.55	7.45
0.64	8.89	0.64	7.83	0.64	7	0.64	9.64	0.64	9.38	0.64	8.18
0.75	10.01	0.75	9	0.75	8	0.75	11.22	0.75	10.14	0.75	9
0.86	12.5	0.86	12.1	0.86	9.6	0.86	13.54	0.86	11.31	0.86	10.11
0.96	14.23	0.96	13.6	0.96	11.2	0.96	14.81	0.96	12.67	0.96	11
Soy lafu						Tapioca
25°C		32°C		45°C		25°C		32°C		45°C
0.11	5.91	0.11	5.1	0.11	3.8	0.11	3.6	0.11	2.3	0.11	1.7
0.23	6.83	0.23	5.91	0.23	4.68	0.23	6	0.23	4.2	0.23	3.1
0.35	7.34	0.35	6.75	0.35	5.66	0.35	7	0.35	5.8	0.35	4.2
0.46	8.3	0.46	7.41	0.46	6.6	0.46	7.7	0.46	6.7	0.46	5.1
0.55	9.09	0.55	8.62	0.55	7.85	0.55	8.2	0.55	7	0.55	5.4
0.64	9.83	0.64	9.7	0.64	8.61	0.64	8.8	0.64	7.7	0.64	5.8
0.75	11.41	0.75	10.53	0.75	9.84	0.75	9.8	0.75	8.6	0.75	6.8
0.86	13.78	0.86	11.8	0.86	10.71	0.86	12	0.86	10.3	0.86	8.3
0.96	15.05	0.96	13.24	0.96	11.83	0.96	14.6	0.96	12.4	0.96	9.8
Maize adsorption						Maize desorption
20°C		25°C		40°C		20°C		25°C		40°C
0.1	5.56	0.1	5.2	0.1	4	0.1	6.7	0.1	6.3	0.1	5.55
0.2	7.5	0.2	6.8	0.2	5.63	0.2	8.71	0.2	8.4	0.2	7.75
0.3	8.5	0.3	8	0.3	7	0.3	10.1	0.3	9.75	0.3	9.17
0.4	9.65	0.4	9.5	0.4	8.4	0.4	11.38	0.4	11.38	0.4	10.75
0.5	11	0.5	10.7	0.5	9.63	0.5	12.93	0.5	12.6	0.5	12.2
0.6	12.5	0.6	11.38	0.6	11	0.6	15.68	0.6	14.45	0.6	13.85
0.7	14	0.7	13.39	0.7	13	0.7	16.48	0.7	16.48	0.7	15
0.8	15.75	0.8	14.4	0.8	14.9	0.8	17.8	0.8	17.8	0.8	17.45
0.9	19	0.9	18.5	0.9	17.8	0.9	18.75	0.9	18.75	0.9	18.4
0.98	24.5	0.98	24.5	0.98	23.7	0.98	24.35	0.98	24.35	0.98	23.5
Mllet dough A				Mllet dough B				Mllet dough C
25°C		35°C		25°C		35°C		25°C		35°C
0.1	5	0.1	2	0.13	7.5	0.13	5.5	0.13	2.73	0.13	1.4
0.22	7.5	0.22	4	0.22	9.28	0.22	7.2	0.22	4.3	0.22	2
0.31	8.33	0.31	5.03	0.33	10.7	0.33	8.57	0.33	5.4	0.33	2.8
0.42	10	0.42	7.5	0.43	13.5	0.43	10	0.43	6.4	0.43	4
0.52	10	0.52	8.33	0.57	17.5	0.57	14.25	0.57	8.6	0.57	4.5
0.75	16.11	0.75	15	0.75	26	0.75	22.5	0.75	12.5	0.75	12.5
0.84	23	0.84	34.17	0.85	33.75	0.85	26	0.85	17.5	0.85	9.5
Rice								Wheat
40°C		50°C		60°C		70°C		45°C		60°C
0.19	6.25	0.11	3.33	0.04	1.25	0.17	2.5	0.1	7.1	0.06	2.2
0.22	6.88	0.31	6.88	0.11	2.86	0.2	3.21	0.26	9.8	0.11	3
0.31	7.7	0.51	9.6	0.16	3.54	0.23	3.21	0.44	12	0.19	4
0.34	8.2	0.64	11.42	0.2	4.16	0.29	3.32	0.56	13.8	0.28	5.42
0.52	11.87	0.74	13.75	0.25	4.64	0.49	6.13	0.7	16	0.38	6.67
0.66	13.75	0.82	14.64	0.3	5	0.63	7.5	0.83	19	0.48	8.07
0.73	15	0.49	7.5	0.74	9.64	0.56	10
0.81	17.08	0.63	9	0.8	10.25	0.66	11.5
0.74	10.83	0.75	14
0.81	12.77	0.79	17.5
0.82	19.4
0.86	23.3
Sorgum adsorption						Sorgum desorption
20°C		25°C		40°C		20°C		25°C		40°C
0.1	6	0.1	5.65	0.1	4	0.1	6.8	0.1	6.73	0.1	5.6
0.2	7.5	0.2	7	0.2	6.1	0.2	8.62	0.2	8.4	0.2	7.7
0.3	8.9	0.3	8.5	0.3	7	0.3	10	0.3	9.92	0.3	9.2
0.4	10	0.4	9.88	0.4	8.5	0.4	11.67	0.4	11.67	0.4	10.9
0.5	11.5	0.5	11	0.5	10	0.5	13.01	0.5	12.86	0.5	12.4
0.6	12.75	0.6	12.3	0.6	11.5	0.6	14.88	0.6	14.47	0.6	14
0.7	14	0.7	13.8	0.7	13	0.7	17.25	0.7	17.25	0.7	15.7
0.8	14.9	0.8	15	0.8	14.6	0.8	17.85	0.8	17.36	0.8	17.2
0.9	18.3	0.9	18.3	0.9	17.45	0.9	18.9	0.9	18.9	0.9	18.45
0.98	24	0.98	24	0.98	23.4	0.98	24.5	0.98	24.5	0.98	23.8
Wheat paste
40°C		50°C		60°C		70°C		80°C		90°C
0.04	4.44	0.06	3.5	0.06	2.2	0.06	1.5	0.06	1	0.04	0.63
0.1	6	0.1	4.44	0.11	3	0.13	2.2	0.13	1.5	0.16	1.5
0.17	6.88	0.17	5.42	0.19	4	0.22	3.5	0.22	2.2	0.23	2.1
0.28	7.5	0.28	6.67	0.28	5.42	0.3	4.44	0.31	3.4	0.32	3
0.38	9.5	0.38	7.92	0.38	6.67	0.4	5.8	0.41	5	0.43	4.42
0.47	10.5	0.47	9.58	0.48	8.07	0.51	8.13	0.51	7.14	0.52	6.65
0.57	12.14	0.56	11.11	0.56	10	0.6	9.58	0.61	9.5	0.6	8.13
0.67	13.75	0.66	13	0.66	11.5	0.68	11.1	0.69	10.5	0.71	10.5
0.74	16	0.74	15	0.75	14	0.77	13.75	0.77	13	0.77	12.14
0.88	26.25	0.79	18.75	0.79	17.5	0.82	17.5	0.82	16.1	0.82	15
0.86	23.75	0.82	19.4	0.93	19.4	0.93	22.5	0.93	21.7
0.86	23.3
Kuka adsorption						Kuka desorption
34°C		37°C		45°C		34°C		37°C		45°C
0.1	4.5	0.1	2.5	0.1	2.31	0.1	4.5	0.1	3.3	0.1	3.28
0.22	5	0.22	4	0.22	2.31	0.22	8	0.22	7.5	0.22	5
0.32	6.83	0.32	5	0.32	4	0.32	10	0.32	9.97	0.32	6.25
0.42	8.16	0.42	5.8	0.42	5	0.42	11.8	0.42	11	0.42	7.5
0.52	9.16	0.52	7.5	0.52	6.25	0.52	14.54	0.52	12.6	0.52	10
0.63	10.83	0.63	11	0.63	7.6	0.63	17.27	0.63	16.33	0.63	12.5
0.75	15	0.75	13	0.75	11.25	0.75	20	0.75	20	0.75	16.25
0.8	18.9	0.8	18.57	0.8	15	0.8	25	0.8	23.32	0.8	20.71
0.92	28	0.92	25.63	0.92	21.43	0.92	28	0.92	28.75	0.92	23.57
0.98	47	0.97	47	0.97	46.5	0.98	47	0.97	47	0.97	46.5
Plantain (ripe)								Yam flour (elubo)
40°C		50°C		60°C		70°C		25°C		32°C
0.12	10	0.11	7.5	0.1	6	0.1	5	0.13	4.5	0.13	4
0.22	11	0.21	9	0.21	7.8	0.2	7	0.22	5.2	0.22	5
0.32	12.55	0.31	11	0.31	9	0.3	9.5	0.36	6.5	0.36	6.3
0.48	14.37	0.47	12.55	0.5	11	0.5	9.7	0.44	8.5	0.44	8.1
0.61	26.43	0.6	20	0.6	21	0.6	15.23	0.57	9	0.57	8.3
0.7	35	0.7	27.86	0.7	22.86	0.69	16.01	0.63	9.5	0.63	9
0.73	11.1	0.73	10.3
Plantain (unripe)								Yam flour
40°C		50°C		60°C		70°C		25°C		32°C
0.12	4.96	0.07	1.25	0.12	4.95	0.07	1.18	0.13	4.8	0.13	4.6
0.22	8	0.22	7	0.22	4.95	0.2	4.95	0.22	5.8	0.22	5
0.32	10	0.32	9	0.31	7	0.31	6	0.36	6.2	0.36	6
0.52	10.25	0.47	10	0.5	9	0.5	7	0.44	7.6	0.44	7
0.6	11.88	0.6	11	0.6	10	0.6	9	0.57	8.6	0.57	8.2
0.71	17.8	0.74	15.08	0.69	13	0.69	11	0.63	8.9	0.63	8.5
0.89	29.8	0.89	26.8	0.88	22.95	0.77	13.5	0.73	12.5	0.73	11.6
Red pepper						Soybean flour
15°C		25°C		40°C		25°C		32°C		45°C
0.11	7.5	0.11	7	0.11	6	0.11	6.85	0.11	5.81	0.11	4.74
0.23	9	0.23	8	0.23	7	0.23	7.19	0.23	6.11	0.23	5.68
0.32	10.1	0.32	9	0.32	8	0.35	8.31	0.35	7.25	0.35	6.71
0.44	12	0.44	12	0.44	9	0.46	9	0.46	8.15	0.46	7.85
0.58	16	0.58	15	0.58	11.5	0.55	10.58	0.55	9.11	0.55	8.93
0.68	18	0.68	17	0.68	14	0.64	11.42	0.64	10	0.64	9.95
0.77	21	0.77	19.5	0.77	16	0.75	12.34	0.75	11.42	0.75	11
0.95	36	0.95	33	0.95	27	0.86	13.9	0.86	12.83	0.86	12.1
0.96	14.98	0.96	13.9	0.96	13.23
Okra
20°C		28°C		35°C		50°C
0.1	10.76	0.1	9.09	0.1	8.18	0.1	6.36
0.23	17.69	0.23	15.38	0.23	13.08	0.23	10.77
0.33	20.66	0.33	18.46	0.33	16.15	0.33	13.08
0.48	26	0.48	22.67	0.48	20	0.48	15.38
0.58	32	0.58	28.67	0.58	24.67	0.58	16.15
0.76	50	0.76	45.71	0.76	39.33	0.76	27.33
0.95	83.3	0.95	80	0.95	74	0.95	60
Yogurt
20°C		35°C		50°C
0.11	2.5	0.11	2	0.11	1
0.24	3.13	0.22	2.4	0.18	2
0.33	3.75	0.32	2.5	0.3	2.4
0.45	5	0.44	3.75	0.42	2.5
0.58	7.5	0.57	5	0.57	3.78
0.68	10	0.63	6.25	0.75	8.75
0.75	14.3	0.74	10.7	0.81	14.3
0.85	20.43	0.83	18	0.83	18

Table 3 Linear forms of selected sorption models

Model	Linear form
BET[17]
Bradley[18]	ln(−ln a w ) = ln(−A) + m ln B
Caurie[19]	ln m = A − 100/(B a w )
Exponential[20]	ln m = ln A + B a w
GAB21–23
Iglesias and Chirife[24]	ln (m + (m ^2 + m 0.5)^0.5) = A + B a w
Kuhn[25]	m = A/ln a w  + B
Oswin[26]	ln m = ln A + B ln[a w /(1 − a w )]
Smith[27]	m = A − B ln(1 − a w )

Table 4 Best model using the different criteria and the GAB parameters

Criteria			GAB parameters
Sl. No.	Food products	P	r ^2	SE	m o	C	k
1	Cassava chips at 25°C	GAB	Oswin	GAB	7.772	30.7	0.7277
2	Cassava chips at 45°C	GAB	Bradley	Bradley	7.995	28.3	0.6241
3	Cassava chips at 60°C	GAB	Bradley	Bradley	7.607	22.6	0.6105
4	Fufu (cabinent dried) at 25°C	GAB	Exponential	GAB	5.161	85.7	0.6674
5	Fufu (cabinent dried) at 32°C	GAB	Exponential	GAB	4.443	103.7	0.7121
6	Fufu (cabinent dried) at 45°C	Exponential	Exponential	GAB	4.147	34.2	0.7215
7	Fufu (rotary dried) at 25°C	Exponential	Exponential	GAB	5.437	61.8	0.6644
8	Fufu (rotary dried) at 32°C	GAB	Exponential	GAB	4.900	84.2	0.6864
9	Fufu (rotary dried) at 45°C	GAB	Exponential	GAB	4.387	44.5	0.7139
10	Fufu (sun dried) at 25°C	GAB	Exponential	GAB	4.979	65.1	0.6781
11	Fufu (sun dried) at 32°C	GAB	Igle-Chiri	GAB	4.711	33.6	0.6863
12	Fufu (sun dried) at 45°C	GAB	Bradley	GAB	3.907	53.4	0.7361
13	Fufu at 25°C	GAB	GAB	GAB	4.857	205.1	0.6971
14	Fufu at 32°C	GAB	Exponential	GAB	4.389	49.4	0.7160
15	Fufu at 45°C	GAB	Igle-Chiria	GAB	4.237	18.6	0.6639
16	Gari at 25°C	GAB	Smith	GAB	4.969	101.2	0.7658
17	Gari at 32°C	Igle-Chiri	Exponential	Exponential	4.668	55.3	0.7553
18	Lafun at 25°C	GAB	GAB	GAB	4.988	99.5	0.6857
19	Lafun at 32°C	GAB	Exponential	GAB	4.474	43.6	0.7099
20	Lafun at 45°C	Igle-Chiri	Igle-Chiri	GAB	4.227	19.8	0.6648
21	Soy fufu at 25°C	GAB	Exponential	GAB	5.883	107.7	0.6405
22	Soy fufu at 32°C	Igle-Chiri	Igle-Chiri	Igle-Chiri	5.963	32.7	0.5711
23	Soy fufu at 45°C	GAB	Igle-Chiri	GAB	5.908	16.2	0.5251
24	Soy lafu at 25°C	GAB	GAB	GAB	5.920	159.7	0.6447
25	Soy lafu at 32°C	Igle-Chiri	Igle-Chiri	Igle-Chiri	6.092	39.6	0.5790
26	Soy lafu at 45°C	Igle-Chiri	Igle-Chiri	GAB	5.940	17.8	0.5569
27	Tapioca at 25°C	GAB	Bradley	GAB	5.845	26.7	0.6160
28	Tapioca at 32°C	GAB	Bradley	GAB	6.354	9.4	0.5320
29	Tapioca at 45°C	GAB	Bradley	GAB	4.713	8.4	0.5701
30	Maize adsorption at 20°C	GAB	Bradley	Bradley	7.394	36.5	0.6993
31	Maize adsorption at 25°C	Bradley	Bradley	Bradley	6.869	37.6	0.7138
32	Maize adsorption at 40°C	GAB	Bradley	Bradley	6.777	15.6	0.7207
33	Maize desorption at 20°C	GAB	Igle-Chiri	GAB	10.258	24.1	0.5754
34	Maize desorption at 25°C	GAB	Igle-Chiri	GAB	9.814	23.1	0.5964
35	Maize desorption at 40°C	GAB	Igle-Chiri	GAB	9.411	19.4	0.6038
36	Millet dough A at 25°C	Oswin	Kuhn	Kuhn	6.183	52.3	0.8516
37	Millet dough A at 35°C	BET	Oswin	Kuhn	4.944	5.6	0.9846
38	Millet dough B at 25°C	Smith	Smith	Smith	9.124	18.1	0.8715
39	Millet dough B at 35°C	Exponential	Exponential	Exponential	7.448	13.3	0.8713
40	Millet dough C at 25°C	GAB	Smith	Oswin	5.106	7.8	0.8410
41	Millet dough C at 35°C	Igle-Chiri	Exponential	Igle-Chiri	3.215	4.4	0.8761
42	Sorgum adsorption at 20°C	Bradley	Bradley	Bradley	7.675	42.7	0.6700
43	Sorgum adsorption at 25°C	Bradley	Bradley	Bradley	7.441	34.7	0.6841
44	Sorgum adsorption at 40°C	GAB	Bradley	Bradley	7.087	15.7	0.6985
45	Sorgum desorption at 20°C	GAB	Igle-Chiri	GAB	10.198	24.3	0.5821
46	Sorgum desorption at 25°C	GAB	Igle-Chiri	GAB	9.952	24.9	0.5904
47	Sorgum desorption at 40°C	GAB	Igle-Chiri	GAB	9.719	18.1	0.5939
48	Sorgum desorption at 45°C	GAB	Igle-Chiri	GAB	9.719	18.1	0.5939
49	Wheat at 45°C	GAB	Bradley	GAB	9.353	36.9	0.6255
50	Wheat at 60°C	Oswin	Oswin	GAB	5.084	10.6	0.9035
51	Wheat paste at 40°C	GAB	Smith	GAB	6.284	69.6	0.8471
52	Wheat paste at 50°C	GAB	Oswin	GAB	5.809	23.2	0.8702
53	Wheat paste at 60°C	Oswin	Oswin	GAB	5.084	10.6	0.9035
54	Wheat paste at 70°C	GAB	Igle-Chiri	Igle-Chiri	5.787	5.0	0.8103
55	Wheat paste at 80°C	Igle-Chiri	Igle-Chiri	Smith	4.897	3.2	0.8816
56	Wheat paste at 90°C	Igle-Chiri	Smith	Smith	3.922	3.4	0.9257
57	Kuka adsorption at 34°C	GAB	Smith	Oswin	4.980	34.7	0.9059
58	Kuka adsorption at 37°C	GAB	Oswin	Oswin	4.356	10.0	0.9318
59	Kuka adsorption at 45°C	Oswin	Oswin	Kuhn	3.338	9.2	0.9517
60	Kuka desorption at 34°C	GAB	Bradley	Bradley	9.608	9.9	0.7782
61	Kuka desorption at 37°C	GAB	Smith	Smith	9.507	6.8	0.7866
62	Kuka desorption at 45°C	Oswin	Oswin	Oswin	5.832	9.9	0.8799
63	Okra at 20°C	GAB	Smith	GAB	17.965	13.0	0.8373
64	Okra at 28°C	GAB	Smith	Smith	15.786	11.8	0.8558
65	Okra at 35°C	GAB	Smith	Smith	13.294	13.1	0.8709
66	Okra at 50°C	Oswin	Oswin	GAB	9.065	26.6	0.8874
67	Pepper at 15°C	Smith	Smith	Smith	8.196	41.1	0.8135
68	Pepper at 25°C	Smith	Smith	Smith	7.950	28.1	0.8004
69	Pepper at 40°C	Smith	Smith	GAB	6.082	73.7	0.8175
70	Plantain (ripe) at 40°C	GAB	Kuhn	GAB	−6.937	0.96	29.5985
71	Plantain (ripe) at 50°C	GAB	Kuhn	GAB	−6.642	0.99	147.49
72	Plantain (ripe) at 60°C	Kuhn	Exponential	Kuhn	5.838	204.3	1.0908
73	Plantain (ripe) at 70°C	Oswin	BET	GAB	6.776	27.8	0.8624
74	Plantain (unripe) at 40°C	GAB	Smith	GAB	6.202	56.8	0.8856
75	Plantain (unripe) at 50°C	GAB	Smith	Smith	21.369	2.4	0.4440
76	Plantain (unripe) at 60°C	GAB	Smith	GAB	5.017	38.1	0.8892
77	Plantain (unripe) at 70°C	Bradley	Bradley	Bradley	10.670	4.3	0.4881
78	Rice at 40°C	Igle-Chiri	Bradley	GAB	8.672	11.5	0.6531
79	Rice at 50°C	GAB	Bradley	GAB	8.329	8.5	0.6124
80	Rice at 60°C	GAB	Bradley	GAB	5.399	10.6	0.7380
81	Rice at 70°C	GAB	Bradley	Bradley	4.809	6.0	0.7424
82	Soyabean flour at 25°C	Exponential	Exponential	Igle-Chiri	7.504	52.5	0.5405
83	Soyabean flour at 32°C	Exponential	Exponential	Igle-Chiri	6.444	44.7	0.5814
84	Soyabean flour at 45°C	Igle-Chiri	Igle-Chiri	GAB	6.862	22.6	0.5349
85	Yam flour (elubo) at 25°C	Igle-Chiri	Bradley	Bradley	6.369	18.4	0.6266
86	Yam flour (elubo) at 32°C	Bradley	Oswin	GAB	6.730	15.6	0.5443
87	Yam flour at 25°C	Kuhn	BET	Kuhn	−4.422	0.99	308.83
88	Yam flour at 32°C	GAB	Kuhn	Kuhn	4.213	270.8	0.8518
89	Yogurt at 20°C	BET	Kuhn	BET	2.942	15.8	1.0355
90	Yogurt at 35°C	GAB	Kuhn	Kuhn	1.895	47.6	1.0950
91	Yogurt at 50°C	GAB	Kuhn	GAB	1.564	17.3	1.0953

^aIgle-Chiri: Iglesias-Chirife (see [24]).

Table 5 95% confidence intervals for the GAB parameters

m o	c	k
Cassava based	5.34 ± 0.07	57 ± 3	0.659 ± 0.004
Grain	7.21 ± 0.15	22 ± 1	0.755 ± 0.009
Others	7.61 ± 0.26	36 ± 3	0.795 ± 0.011
All	6.74 ± 0.07	39 ± 1	0.738 ± 0.003

Table 6 Summary of the analysis of variance for the P, r ² and SE data

F(P)	F(R ^2)	F(SE)	F crit( p  = 0.05)	F cri( p  = 0.01)
All	16.7475	101.7127	8.6648	1.9512	2.5360
Cassava based	18.0949	110.4289	4.9541	1.9913	2.6137
Grains	6.8232	37.4152	4.5060	1.9831	2.5977
Others	5.3865	28.2626	3.0365	1.9674	2.5671

Table 7 Ability of the different criteria to predict the same best model

Average deviation	Correlation coefficient	Standard error	No of data sets
≤	≤	≤	14
≤	≤	NA	13
≤	NA	≤	39
NA	≤	≤	19
NA	NA	NA	6

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