Please use this identifier to cite or link to this item: http://hdl.handle.net/2080/4097
Title: Mathematical Modelling of Combined Microwave-Vacuum Drying of Black Pepper (Piper Nigrum) Pretreated with Steam
Authors: Sharma, Piyush
Venugopal, Arun Prasath
Sutar, Parag Prakash
Keywords: Drying kinetics and models
Piperine content
antioxidant activity
Moisture diffusivity
biot number
Issue Date: Oct-2023
Citation: 7th Food Drying International Conference (FDIC2023), Wuxi, China, 17-18 October 2023
Abstract: Black Pepper (Piper nigrum) is often dried using conventional drying methods that have low drying rates and takes a long time which affects its organoleptic properties. Microwave vacuum drying is advantageous over traditional methods as it enables faster drying rates along with better preservation of physicochemical and sensory properties. The present study evaluates a rapid drying method using microwave and vacuum and its effect on the quality characteristics of pepper. Samples were dried using different microwave power densities (1-5 W/g), and steam time (0-15 s) for different times (70-150 s). Different models such as Page model, Newton, Henderson and Pabis, wang and Singh etc. were also developed and compared for their best fit. Quality and physico-chemical analysis were carried out and correlation with independent variables was studied. Optimization was carried out to find out the best combination with the best quality and physicochemical properties.
Description: Copyright belongs to proceeding publisher
URI: http://hdl.handle.net/2080/4097
Appears in Collections:Conference Papers

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