Kinetics of β-Carotene Breakdown and Moisture Sorption Behavior of Yellow Cassava Flour during Storage

Table 3

Kinetic parameters of β-carotene degradation during storage of drum-, hot air-, and solar–dried yellow cassava flour.

Sample	Temperature (°C)	k (month^-1)			Ea (kJ/mol)
Drum	25	0.0045	0.8965	3.47	85.78
	35	0.0156	0.9848	2.54
	45	0.0396	0.9683
Hot air	25	0.0029	0.9462	3.86	93.32
	35	0.0112	0.9699	2.76
	45	0.0309	0.9927
Solar	25	0.0025	0.9347	4.04	124.21
	35	0.0101	0.9936	3.46
	45	0.0349	0.9997

is the reaction rate constant. is the coefficient of regression. is the temperature coefficient. E_a is the activation energy.