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

Table 5

Kinetic parameters of antioxidant activity and total phenolic compounds degradation of apple slices.

Temperature (°C)		Thickness (mm)	Q 10 value	k (1/min)	t 1/2 (h)	E a (kJ/mol)
Antioxidant activity	45	1.5	1.031	0.0097	0.36	19.02
	55			0.0100	0.35
	65		1.490	0.0149	0.23
	45	5	1.273	0.4792	1.45	23.39
	55			0.6101	1.14
	65		1.326	0.8090	0.86
Total phenolic compounds	45	1.5	1.164	191.03	2.50	20.65
	55			222.42	2.16
	65		1.365	303.65	1.58
	45	5	1.804	0.1728	4.01	36.53
	55			0.3118	2.22
	65		1.250	0.3897	1.78