Table 9 Activation energy and thermodynamic properties of the thyme drying process with infrared- refractance window.

From: Effects of infrared assisted refractance window drying on physicochemical and quality attributes and thermodynamic analysis of thyme (Thymus vulgaris L.)

Wight (g)

Temperature (°C)

Ea (kJ/mol)

R2

ΔΗ (kJ/mol)

ΔS (kJ/mol K)

ΔG (kJ/mol)

60

70

31.17

0.9701

17.86 c

-0.1452 c

67.69 i

80

17.77 c

-0.1471 c

69.75 f

90

17.69 c

-0.1490 c

71.81 c

90

70

25.79

0.9945

22.94 b

-0.1320 b

68.23 h

80

22.85 b

-0.1343 b

70.30 e

90

22.77 b

-0.1366 b

72.38 b

120

70

20.71

0.9997

28.32 a

-0.1181 a

68.86 g

80

28.23 a

-0.1209 a

70.95 d

90

28.15 a

-0.1236 a

73.04 a

  1. Values are mean ± SD (n = 3). Within each column, different superscript letters indicate statistically significant differences according to Duncan’s multiple range test (p < 0.05)
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