Comparison of sorption properties of black pepper of different fineness levels using selected models
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Department of Commodity Science and Quality Management, Gdynia Maritime University, Morska 83, 81-225, Gdynia, Poland
Academy of Fishery and Marine Sciences, Moçâmedes, Namibe, Angola
Final revision date: 2019-11-27
Acceptance date: 2020-01-27
Publication date: 2020-03-02
Corresponding author
Aneta Ocieczek   

Department of Commodity Science and Quality Management, Gdynia Maritime University, Morska 81-87, 81-225, Gdynia, Poland
Int. Agrophys. 2020, 34(2): 161-171
The study assessed pepper’s tendency to absorb water vapour from the environment. This property depends on its fineness level, and should be regarded as the basic factor determining its storage stability. The scope of the study included the determination of the water content and activity of the analysed material; the determination of adsorption isotherms at 20°C as well as a mathematical description of sorption isotherms using the Brunauer, Emmett, Teller, Guggenheim, Anderson, De Boer, and Peleg models. Another aim of the study was to assess these models for describing surface phenomena and to evaluate selected parameters of the pepper particle surface microstructure as well as the parameters characterizing the energy phenomena accompanying adsorption as factors used to predict stability during storage. An analysis of the results demonstrated that commercial samples of black pepper of different fineness levels were characterized by a different water content and activity. Pepper with a low fineness level exhibited a higher monomolecular layer volume and a greater sorption-specific surface area. The analysed pepper samples did not differ significantly in terms of porosity or capillary capacity. The GAB and Peleg models empirically described the determined sorption isotherms of ground black pepper in the full range of water activity very well.
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