Table 2 Comparison of the fit of the two mathematical models, Fick model and Geeraerd, Herremans and Van Impe model, used to fit the drying curves of minced pork of different mincing sizes: 2.5 mm, 4.0 mm, 6.8 mm.
From: Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages
Mincing size | Treatment | Model | R² | RMSE | Bf | Af |
|---|---|---|---|---|---|---|
2.5 mm | Control | Fick | 0.9539 | 4.3552 | 0,9992 | 1.0903 |
Geeraerd | 0.9932 | 1.7850 | 1.0011 | 1.0321 | ||
PEF | Fick | 0.9588 | 4.3035 | 0.9988 | 1.0928 | |
Geeraerd | 0.9947 | 1.6169 | 1.0011 | 1.0300 | ||
4.0 mm | Control | Fick | 0.9602 | 4.1849 | 1.0014 | 1.0868 |
Geeraerd | 0.9952 | 1.6474 | 1.0099 | 1.0333 | ||
PEF | Fick | 0.9595 | 4.2460 | 1.0010 | 1.0925 | |
Geeraerd | 0.9951 | 1.7195 | 1.0101 | 1.0326 | ||
6.8 mm | Control | Fick | 0.9638 | 3.7766 | 0.9958 | 1.0815 |
Geeraerd | 0.9954 | 1.6079 | 0.9976 | 1.0297 | ||
PEF | Fick | 0.9593 | 4.1166 | 0.9976 | 1.0893 | |
Geeraerd | 0.9950 | 1.5947 | 0.9995 | 1.0307 |
