Fig. (5) RMSD values of FPA, MFPA, SA, GA, HAS and BSOA (with and without closure equations and local optimization) for LLE parameter identification using NRTL and UNIQUAC models in selected food products systems. Mixtures: a) water + levulinic acid + dimethyl succinate at 298.15 K, b) water + levulinic acid + glutarate at 298.15 K, c) palm oil + palmitic acid+ ethanol + water at 318.2 K and d) limonene + carvone + ethanol + water at 298.2 K.

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