Table 4. The regression coefficient and monolayer moisture content of elephant garlic powder determined by GAB and BET equation with different maltodextrin amount and temperature

  GAB equation BET equation
  25℃ 35℃ 25℃ 35℃
Xm k C R2 Xm k C R2 Xm C R2 Xm C R2
4:6 0.041 0.953 21.345 0.978 0.047 0.949 4.185 0.978 0.036 71.400 0.971 0.037 12.536 0.973
5:5 0.053 0.934 15.055 0.943 0.047 0.964 23.526 0.984 0.044 139.543 0.956 0.042 10.456 0.979
6:4 0.049 0.978 28.244 0.992 0.051 0.952 7.766 0.980 0.047 43.390 0.991 0.041 66.085 0.973
7:3 0.047 0.978 9.743 0.989 0.064 0.915 1.964 0.997 0.044 12.582 0.988 0.042 6.153 0.990