Table 3. Activation energies and regressions from zero-order kinetic analysis of cacao nibs extract-added coffee-containing milk beverage

Sample	Storage temperature	Absolute temperature (T)	1/T	K	lnK	Regression (lnK=−(Ea/R)(1/T)+ln A)	Activation energy (Kcal/mol)
Cacao	10	283	0.0035	0.8789	−0.129080	lnK=−2,267.4X+7.7999 (r2=0.9972)	−4,505.3238
	20	293	0.0034	1.0798	0.076776
	30	303	0.0033	1.3832	0.324400
Control	10	283	0.0035	1.4535	0.373974	lnK=−1,333.1X+5.1305 (r2=0.9539)	−2,648.8697
	20	293	0.0034	1.7523	0.560929
	30	303	0.0033	1.9056	0.644796

K, kinetic constant, lnK, logarithmically transformed kinetic constant; R, gas constant (1.987 kcal/mol); X, 1/T.