A comparison of the results of each method was made using a regression analysis in which each set of moisture content values obtained with a given method was regressed against the moisture contents obtained with the accepted standard method. The results of this analysis are shown in Table 4. As in the exploratory analysis, the moisture contents determined by a standard method could be predicted accurately (see Table 4 for coefficients of determination and mean square error values for each case) based on the moisture contents attained with the other methods. These results further
veritied the hypothesis that apparent moisture contents determined by different oven methods over a wide range of moisture
moisture cont
levels
ents.
a