diffusivity was within the range of 2.88×10-8 to 1.11×10-7 m2/s for bran free crisp bread and from 2.47×10-8 to 8.84×10-8 m2/s for whole-wheat crisp bread over the temperature range. The activation energy for bran free and whole-wheat crisp bread was found...

There is not clear relationship between alkyl chain length and LOHCs stability. But because

of increasing steric hindrance with growth alkyl chain, first step of dealkylation becomes less

pronounced [1]. The ...

. Moisture transfer from lemon slices was described by Fick’s diffusion model. The effective diffusivity for lemon slices was within the range of 9.9 ×10-10 to 2.76×10-9 m2/s over the temperature range. The activation energy was found to be 87.61 k...

. Considering the activation energy, the first and second proposed models provide the most probable route of NO decomposition.Finally, from a comparison between the decomposition and oxidation processes, it is confirmed that NO oxidation is preferred....

a falling rate over the drying duration. The effective diffusivity of papaya slices was within

the range of 6.93×10-10 to 1.50×10-9 m2/s over the temperature range. The activation energy

was 32.5 kJ/mol, indicated the effect of temperature...

in the similar stress and temperature ranges. Analysis of the data showed that for

all loads and temperatures, the activation energy for both materials was stress-independent with an average value of 63 kJ mol−1. Based on the

obtained stress...

MoO4 and CaSO4, aluminum melting transition, and final termite reaction.

Kinetics procedure ofthe system was conducted using a classical model-free approach by Kissinger–Akahira–Sunose (KAS) method. In this study, the activation energy...