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International Journal of Food Science
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International Journal of Food Science
/
2018
/
Article
/
Tab 5
/
Research Article
Drying Rate and Product Quality Evaluation of Roselle (
Hibiscus sabdariffa
L.) Calyces Extract Dried with Foaming Agent under Different Temperatures
Table 5
The Arrhenius parameters for antioxidant activity degradation.
T
(°C)
Nonfoam
Foam
(min
−1
)
0
6
Ea
(kJ mol
−1
)
(min
−1
)
0
1
Ea
(kJ mol
−1
)
40
0.00094
0.85
5.9
58.42
0.0009
0.93
3.1
27.34
50
0.0025
0.94
0.001
0.97
60
0.0036
0.90
0.0017
0.89