Talk:WikiJournal Preprints/Practical applications of moisture sorption models for predicting the drying characteristics and shelf-life of malted and/or fermented FARO 44 rice plus soybean-based complementary foods

Latest comment: 1 month ago by OhanaUnited in topic Peer review 1

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Authors: Charles Bristone[a][i], Chukuma Charles Ariahu, Julius Kwagh-hal Ikya, Mike Ojotu Eke

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  1. Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, Borno State, Nigeria, P. M. B.1069
  1. bristonecharles@yahoo.com

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Peer review 1

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Review by anonymous peer reviewer , Retired professor with interest and contribution to the specific field of moisture sorptions in foods and f moisture sorpotion
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These assessment comments were submitted on , and refer to this previous version of the article

The paper reports the experimental results of a set of moisture sorption isotherms determinations of several rice/soybean mixtures at several temperatures and their fitting with the BET and GAB model equations. It has several serious shortcomings and is unacceptable for publication in WikiJournal of Science for both lack of general interest and poor technical quality. Specific comments:

  1. The authors, like many in their field, confuse curve-fitting for scientific prediction.
  2. Comparison of the statistical fit a 3-parameters model (GAB) and 2-parameters model (BET) is a futile exercise.
  3. There is no information on whether or how representative the experimental data are.
  4. The very existence a water monolayer, the essence of the two models, has been questioned in the literature and hence the validity of the thermodynamic analysis is highly questionable too.
  5. Most of the data are presented with a ridiculous number of insignificant digits.

Recommendation: Reject.

OhanaUnitedTalk page 04:16, 10 July 2024 (UTC)Reply

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