Abstract
In the present study of food products, determination of the drying characteristics of black pepper using an oven is not yet completely established. This study aimed to determine the drying kinetics and sorption isotherm of black pepper using a convective oven at 30°C, 40°C and 50°C. The data gathered in this study were used to fit in selected mathematical models for drying kinetics and sorption isotherm. Among these models, the Midilli model (MR=0.5338exp(0.7273t-0.0551 )+-0.0005t for 30°C, MR=0.5814exp(0.6293t-0.0764 )+ -0.0008t for 40°C and MR=0.3187exp(1.1777t-0.0466 )+ -0.0011t for 50°C) was the best fit to explain the moisture transfer in black pepper, while the GAB Model (m/0.1302=((0.1906)(0.7811)aw )/(1-(0.7811)aw )[1-(0.7811)aw +(0.1906)(0.7811)aw ])) was for the equilibrium moisture content and water activity relationship. After evaluating the data, the drying characteristics of black pepper at 40°C yielded better results than 30°C and 50°C. XLSTAT and ANOVA Add-in of Microsoft Excel was the software used to compute for the necessary values in the assessment of the mathematical models for this study.
Highlights
Drying of food material occurs when water vapor is removed from its surface into the surrounding space, resulting in a relatively dried form of the material
The drying-time curve of black pepper shows that drying time increases as temperature decreases
Heat greatly affects the drying time of black pepper but it modifies the characteristic of black pepper, which must be considered
Summary
Drying of food material occurs when water vapor is removed from its surface into the surrounding space, resulting in a relatively dried form of the material. The drying process as a whole has to involve the generation of vapor (transforming from the liquid phase inside the moist material to a gaseous phase) on and within the moist material being dried, and the transport of the water phases outwards of the material. Sufficient reduction of moisture content inhibits the growth of microorganisms [1]. The extent of this phenomenon can be quantified by its water activity. Drying is an essential process in the post – harvest operation for spices [2]. It is widely used to enhance the flavor of the foods
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