Criteria for an appropriate sorption model based on statistical analysis

Moisture sorption behaviour of food systems is valuable in analysing and pr edicting their dehydration characteristics. Many sorption models are in use and selected ones were listed. An appropriate model is recommended on the basis of its statistical assessment. Regression parameters (coefficient of determination, standard error and mean relative deviation modulus) from abo ut 290 data sets were presented and related one to another. A low mean rela tive deviation modulus did not result from either a high coefficient of det ermination or a low standard error of estimate in all the cases. The residu als from the Oswin, Smith, Henderson., GAB, ChungPfost, and Halsey models o n typical sorption data were discussed. No one parameter was found to solel y indicate a perfect fit, and sorption models will be better assessed on mo re than one statistical parameter before being chosen.