Table 2.
D, α and R2 of ROE released from an active film into fatty and hydrophilic food stimulants, under 4 and 24 °C.
| Food stimulants | Temperature (°C) | D ± SD (10-14 m2/s) | α ± SD (10−4) | KFS ± SD | R2 |
|---|---|---|---|---|---|
| Fatty | 4 | 5.115 ± 4.609b,X | 147 ± 0.07b,X | 0.681 ± 0.033a,Y | 1.000 |
| 24 | 21.140 ± 0.508a,X | 181 ± 0.02a,X | 0.552 ± 0.004b,Y | 1.000 | |
| Hydrophilic | 4 | 0.802 ± 0.210a,X | 7.34 ± 0.24b,Y | 13.630 ± 0.442a,X | 0.144 |
| 24 | 5.949 ± 3.340a,Y | 9.19 ± 0.11a,Y | 10.880 ± 0.132b,X | 0.386 |
a–b and X–Y represent statistically significant differences of D-value α and KFS of ROE in different temperatures and food stimulants, respectively. The values stated are mean ± SD.