Table 1.
Estimated coefficients of sorption models fitted to exper imental sorption data of corn powder

Roasting temp.(°C)	Bradley			Caurie			Halsey
	ln K2	ln K1	R2	ln A	r	R2	ln a	n	R2
	160	1.150	-20.207	0.971	-3.785	2.209	0.974	-4.922	-1.641	0.968
180	1.102	-18.862	0.972	-3.771	2.246	0.987	-4.859	-1.638	0.984
200	1.059	-17.694	0.984	-3.866	2.449	0.993	-4.475	-1.496	0.971
220	1.065	-16.555	0.978	-3.741	2.365	0.994	-4.508	-1.557	0.980
240	1.168	-16.671	0.983	-3.596	2.232	0.996	-4.619	-1.651	0.979
Roasting temp.(°C)	Henderson			Kuhn			Oswin
	ln K	n	R2	b	a	R2	ln a	n	R2
	160	3.826	1.622	0.983	0.039	-0.015	0.949	-2.681	0.429	0.994
180	3.717	1.601	0.977	0.039	-0.016	0.950	-2.648	0.435	0.999
200	3.391	1.482	0.990	0.040	-0.018	0.930	-2.641	0.473	0.999
220	3.391	1.530	0.983	0.043	-0.019	0.942	-2.558	0.457	1.000
240	3.492	1.619	0.977	0.049	-0.018	0.926	-2.480	0.429	0.995