. 2020 Sep 1;9(9):1207. doi: 10.3390/foods9091207

Table 2.

Shelf-life prediction, temperature coefficient and Q₁₀ number calculation. Results from the linear relationship between the logarithms of kernel oxidative stability index (OSI) assessed by Rancimat at 110, 120 and 130 °C.

Flow Rate (L h⁻¹)	log OSI = A(T) + B			T_coeff (×10^–2)	OSI₂₂ (h)	Q₁₀
Flow Rate (L h⁻¹)	A ± SE	B ± SE	R²	T_coeff (×10^–2)	OSI₂₂ (h)	Q₁₀
15	−0.037 ± 0.002	5.181 ± 0.239	0.997	−3.7 ^a	23,281 ^b	2.4 ^a
20	−0.039 ± 0.004	5.414 ± 0.483	0.989	−3.9 ^a	35,975 ^a	2.5 ^a
25	−0.033 ± 0.004	4.783 ± 0.444	0.988	−3.3 ^b	11,403 ^c	2.2 ^b

Standard error (SE); Temperature coefficient from linear slope (T_coeff); oxidative stability index at 22 °C (OSI₂₂); temperature coefficient (Q₁₀). Letters show significant differences between flow rate treatments with p < 0.05.