Next Article in Journal
Process Strategies for the Transition of 1G to Advanced Bioethanol Production
Next Article in Special Issue
Recent Advances in Reducing Food Losses in the Supply Chain of Fresh Agricultural Produce
Previous Article in Journal
NMPC-Based Workflow for Simultaneous Process and Model Development Applied to a Fed-Batch Process for Recombinant C. glutamicum
Previous Article in Special Issue
Classification, Force Deformation Characteristics and Cooking Kinetics of Common Beans
Open AccessArticle

Some Physical Properties and Mass Modelling of Pepper Berries (Piper nigrum L.), Variety Kuching, at Different Maturity Levels

1
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia
2
Institute of Advanced Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia
3
Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia
*
Author to whom correspondence should be addressed.
Processes 2020, 8(10), 1314; https://doi.org/10.3390/pr8101314
Received: 9 August 2020 / Revised: 15 September 2020 / Accepted: 16 September 2020 / Published: 19 October 2020
(This article belongs to the Special Issue Advances in Postharvest Process Systems)
Pepper berry (Piper nigrum L.) is known as the king of spices and has sharp, pungent flavour and aroma. In this study, the physical properties (weight, dimensions, sphericity, volume, surface area, and projected area) were measured, and the mass of pepper berries of the Kuching variety at different maturity levels (immature, mature, and ripe) was predicted using four models: linear, quadratic, s-curve, and power. When the models were based on volume and projected area, the mass could be predicted with maximum precision. The Quadratic model was best fitted for mass prediction at all mass maturity levels (immature, mature, and ripe). The results showed that mass modelling based on the actual volume of pepper berries was more applicable compared to other properties with the highest determination coefficient, 0.995, at the 1% probability level. From an economical point of view, mass prediction based on actual volume in the Quadratic form, M= 0.828 − 0.015 V + 7.376 ×105V2, is recommended. The findings of physical properties and mass modelling of the berries would be useful to the scientific knowledge base, which may help in developing grading, handling, and packaging systems. View Full-Text
Keywords: piper nigrum; dimensions; mass; maturity levels; modelling piper nigrum; dimensions; mass; maturity levels; modelling
MDPI and ACS Style

Megat Ahmad Azman, P.N.; Shamsudin, R.; Che Man, H.; Ya’acob, M.E. Some Physical Properties and Mass Modelling of Pepper Berries (Piper nigrum L.), Variety Kuching, at Different Maturity Levels. Processes 2020, 8, 1314. https://doi.org/10.3390/pr8101314

AMA Style

Megat Ahmad Azman PN, Shamsudin R, Che Man H, Ya’acob ME. Some Physical Properties and Mass Modelling of Pepper Berries (Piper nigrum L.), Variety Kuching, at Different Maturity Levels. Processes. 2020; 8(10):1314. https://doi.org/10.3390/pr8101314

Chicago/Turabian Style

Megat Ahmad Azman, Puteri N.; Shamsudin, Rosnah; Che Man, Hasfalina; Ya’acob, Mohammad E. 2020. "Some Physical Properties and Mass Modelling of Pepper Berries (Piper nigrum L.), Variety Kuching, at Different Maturity Levels" Processes 8, no. 10: 1314. https://doi.org/10.3390/pr8101314

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop