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 |