Mathematical Modelling of Combined Microwave-Vacuum Drying of Black Pepper (Piper Nigrum) Pretreated with Steam

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.