7. Kurutulmuş patlıcanda; G.A.B., Oswin ve Halsey modelleri için P değeri, 9.9 ile 11.6 arasında bulunmuştur. Bu değerler, matematiksel bir modelin deneysel verilere uygunluğunu gösteren P<10 sınır değerine çok yakındır. Her ne kadar kurutulmuş patlıcan için incelenen matematiksel modeller arasında en uygun modelin G.A.B.
modeli olduğu saptansa da, bu ürün için diğer modeller de uygulanarak en uygun model bulunmalıdır.
8. Gıdaların gerek mikrobiyolojik ve gerekse de kimyasal reaksiyonlara karşı en stabil olduğu su içeriğini gösteren monomoleküler su içeriği (Mo), hem B.E.T. eşitliğinden ve hem de G.A.B. eşitliğinden hesaplanmıştır. En yüksek Mo değeri kurutulmuş domateste saptanırken, bunu kurutulmuş biber izlemiştir. En düşük Mo değeri ise, leblebi ile kurutulmuş patlıcanda saptanmıştır.
9. Kurutulmuş patlıcan ve kurutulmuş biberin %75 ve üzerindeki bağıl nemli ortamlarda depolanmaması önerilmektedir. Aksi takdirde bu ürünler hızla nem kazanarak elden çıkacaktır.
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