The Effect of Drying Temperature and Thickness on the Drying Kinetic, Antioxidant Activity, Phenolic Compounds, and Color Values of Apple Slices

Table 4

0, 1^st and 2^nd order reaction kinetic constants.

Temperature (°C)		Thickness (mm)	0 order reaction kinetic constant (k0)	R ^2	1^st order reaction kinetic constant (k1)	R ^2	2^nd order reaction kinetic constant (k2)	R ^2
Antioxidant activity	45	1.5	74.25	0.7338	0.7182	0.9220	0.0097	0.9914
	55		85.60	0.6890	0.7863	0.8991	0.0100	0.9956
	65		117.81	0.7980	1.1067	0.9480	0.0149	0.9865
	45	5	44.98	0.8620	0.4792	0.9848	0.0074	0.9524
	55		70.88	0.9492	0.6101	0.9892	0.0080	0.8246
	65		82.68	0.8319	0.8090	0.9853	0.0120	0.9623
Total phenolic compounds	45	1.5	191.03	0.9918	0.2941	0.9940	0.0005	0.9724
	55		222.42	0.9981	0.3432	0.9774	0.0006	0.9235
	65		303.65	0.9958	0.4933	0.9807	0.0009	0.9357
	45	5	107.42	0.9794	0.1728	0.9966	0.0003	0.9957
	55		181.53	0.9682	0.3118	0.9905	0.0006	0.9848
	65		214.65	0.9721	0.3897	0.9931	0.0008	0.9699
Total color change (ΔE)	45	1.5	8.7268	0.9749	0.5902	0.9208	0.0426	0.8496
	55		8.1814	0.6736	0.1855	0.7320	0.0077	0.7603
	65		3.6072	0.8530	0.1625	0.8697	0.0100	0.8561
	45	5	0.7939	0.9976	0.0334	0.9969	0.0014	0.9959
	55		9.0028	0.9675	0.6317	0.9881	0.0520	0.9540
	65		11.309	0.7587	0.7099	0.8240	0.0542	0.8978