LAPSE:2021.0306
Published Article
LAPSE:2021.0306
Some Physical Properties and Mass Modelling of Pepper Berries (Piper nigrum L.), Variety Kuching, at Different Maturity Levels
April 30, 2021
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 ×10−5V2, 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.
Keywords
dimensions, mass, maturity levels, Modelling, piper nigrum
Suggested Citation
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. (2021). LAPSE:2021.0306
Author Affiliations
Megat Ahmad Azman PN: Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia
Shamsudin R: Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia; Institute of Advanced Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia [ORCID]
Che Man H: Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia [ORCID]
Ya’acob ME: Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia [ORCID]
Journal Name
Processes
Volume
8
Issue
10
Article Number
E1314
Year
2020
Publication Date
2020-10-19
Published Version
ISSN
2227-9717
Version Comments
Original Submission
Other Meta
PII: pr8101314, Publication Type: Journal Article
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LAPSE:2021.0306
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doi:10.3390/pr8101314
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Apr 30, 2021
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CC BY 4.0
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[v1] (Original Submission)
Apr 30, 2021
 
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Apr 30, 2021
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https://psecommunity.org/LAPSE:2021.0306
 
Original Submitter
Calvin Tsay
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