Table 3.
Coefficients and monolayer moisture contents of corn powder determined by BET and GAB equations

Roasting temp.(°C)	BET equation			GAB equation
	C	m11)	R2	C	k	m1	R2
	160	-6.826	0.021	0.870	12.871	0.818	0.045	0.932
180	-7.351	0.022	0.869	15.294	0.854	0.043	0.988
200	-8.320	0.023	0.846	9.206	0.845	0.048	0.999
220	-7.992	0.025	0.860	11.521	0.854	0.049	0.993
240	-6.983	0.026	0.842	13.200	0.841	0.053	0.946

m₁, monolayer moisture contents (kg H₂O/kg solids).