Table 1. Estimated parameters and comparison for different isotherm models

Model	Constant1)	Fresh				Blanching
		25℃	35℃	45℃	Mean	25℃	35℃	45℃	Mean
BET	C B	9.627	5.483	3.794		7.437	5.310	3.877
	m 0	0.232	0.235	0.269		0.219	0.233	0.261
	R2	0.985	0.936	0.858	0.926	0.982	0.931	0.878	0.930
	E (%)	3.742	6.182	8.424	6.116	3.671	6.995	5.065	5.244
GAB	C G	11.840	5.562	3.878		7.862	5.393	3.639
	K	1.143	1.140	1.048		1.097	1.093	0.986
	m 0	0.200	0.212	0.255		0.200	0.218	0.274
	R2	0.994	0.991	0.987	0.991	0.990	0.990	0.986	0.989
	E (%)	4.734	6.282	7.858	6.291	4.584	6.627	5.922	5.711
Halsey	A	0.338	0.359	0.343		0.300	0.327	0.319
	B	0.943	0.824	0.839		0.948	0.873	0.878
	R2	0.988	0.997	0.977	0.988	0.996	0.994	0.962	0.984
	E (%)	7.095	4.012	6.783	5.964	3.381	4.131	9.255	5.589
Henderson	A	1.159	1.196	1.389		1.379	1.362	1.567
	B	0.716	0.758	0.928		0.853	0.873	1.018
	R2	0.970	0.987	0.997	0.985	0.982	0.993	0.996	0.990
	E (%)	24.945	16.235	7.443	16.208	17.297	11.011	7.229	11.845
Chung	A	3.567	2.859	2.765		3.276	2.908	2.833
	B	3.774	3.194	3.122		3.849	3.357	3.316
	R2	0.847	0.893	0.951	0.897	0.906	0.928	0.966	0.933
	E (%)	15.539	20.998	17.787	18.108	15.328	18.545	14.045	15.973
Smith	A	-0.065	-0.071	-0.015		-0.021	-0.025	0.011
	B	-2.074	-2.009	-1.654		-1.639	0.984	0.984
	R2	0.927	0.962	0.994	0.961	0.968	0.984	0.996	0.983
	E (%)	26.736	22.551	8.778	19.355	15.781	13.136	6.127	11.681

¹⁾A and B, thermodynamic constants of Halsey or Henderson or Chung or Smith models; C _B, thermodynamic constant of Eq. 2; C _G and K, thermodynamic constants of Eq. 3; E (%), mean relative percentage deviation modulus; m ₀, monolayer moisture content (%, dry basis); R², coefficient of determination.