Comparison of sorption properties of black pepper of different fineness levels using selected models
Aneta Ocieczek 1  
Tomasz Pukszta 1  
More details
Hide details
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
Aneta Ocieczek   

Department of Commodity Science and Quality Management, Gdynia Maritime University, Morska 81-87, 81-225, Gdynia, Poland
Publication date: 2020-03-02
Final revision date: 2019-11-27
Acceptance date: 2020-01-27
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.
Ahlneck C. and Zografi G., 1990. The molecular basis of moisture effects on the physical and chemical stability of drugs in the solid state. Int. J. Pharm., 62, 87-95.
Akanbi C.T., Adeyemi R.S., and Ojo A., 2006. Drying characteristics and sorption isotherm of tomato slices. J. Food Eng., 73(2), 157-163.
Al-Muhtaseb A.H., McMinn W.A.M., and Magee T.R.A., 2002. Moisture sorption isotherm characteristics of food products: A review. Food Bioprod. Process., 80(2), 118-128.
Andrade R.D., Lemus R.M., and Pérez C.C., 2011. Models of sorption isotherms for food: uses and limitations. Vitae, J. Faculty of Pharmaceutical Chemistry, 18(3), 325-334.
Babetto A.C., Freire F.B., Barrozo M.A.S., and Freire J.T., 2011. Drying of garlic slices: Kinetics and nonlinearity measures for selecting the best equilibrium moisture content equation. J. Food Eng., 107, 347-352.
Buckton G., 1997. Characterisation of small changes in the physical properties of powders of significance for dry powder inhaler formulations. Adv. Drug Deliv. Rev., 26, 17-27.
Caurie M., 2006. The derivation of the GAB adsorption equation from the BDDT adsorption theory. Int. J. Food Sci. Technol., 41(2), 173-179.
Chirife J. and Iglesias H.A., 1992. Estimation of precision of isosteric heat of sorption determined from the temperature dependence of food isotherms. LWT, 25(1), 83-84.
Chowdhury M.M.I., Huda M.D., Hossain M.A., and Hassan M.S., 2006. Moisture sorption isotherms for mungbean (Vigna radiata L). J. Food Eng., 74, 462-467.
Diosady L.L., Rizvi S.S.H., Cai W., and Jagdeo D.J., 1996. Moisture sorption isotherms of canola meals, and applications to packing. J. Food Sci., 61, 204-208.
Figura L.O. and Teixeira A.A., 2007. Food Physics. Physical Properties, Measurement and Applications. Springer-Verlag, Berlin Heidelberg.
Gal S., 1983. The need for, and practical applications of sorption data. In: Physical Properties of Foods (Eds R. Jowit, F. Escher, B. Hallstrom, H.F.T. Meffert, W.E.L. Spiess, G. Vos). Applied Science Published, New York.
Gondek E. and Lewicki P.P., 2005. Moisture sorption isotherms of dried and candided fruits (in Polish). Acta Sci. Pol., Technol. Aliment., 4(1), 63-71.
Karel M., 1975. Water activity and food preservation. In: Physical Principles of Food Preservation. Principles of Food Science. Part 2 (Eds M. Karel, O.R. Fennema. D.B. Lund). Marcel Dekker, New York.
Lewicki P.P., 1997. The applicability of the GAB model to food water sorption isotherms. Int. J. Food Sci. Technol., 32(6), 553-557.
Lewicki P.P., 2006. Design of hot air drying for better foods. Food Sci. Technol., 17, 153-163.
Newman A. and Zografi G., 2019. An examination of water vapor sorption by multicomponent crystalline and amorphous solids and its effects on their solid-state properties. J. Pharmaceutical Sci., 108, 1061-1080.
Ocieczek A., 2012. Hydration properties of machine wheat flours as a discriminant of the usable quality (in Polish). Scientific Works of the Gdynia Maritime University, Gdynia, Poland.
Ocieczek A. and Kostek R., 2009. Sorptive properties of type 2000 wheat and rye flours. Acta Agrophysica, 14(2), 393-402.
Ocieczek A. and Ruszkowska M., 2018. Comparing sorption properties of grains of selected Quinoa Varieties (Chenopodium quinoa Willd.) (in Polish). Żywność, Nauka, Technologia, Jakość, 25, 3(116), 71-88.
Pałacha Z. and Sas A., 2016. Sorption properties of selected species of rice (in Polish). Acta Agroph., 23 (4), 681-694.
Pérez-Alonso C., Berstain C.I., Lobato-Calleros C., Rodriguez-Huezo M.E., and Vernon-Carter E.J., 2006. Thermodynamic analysis on the sorption isotherms of pure and blended carbohydrate polymers. J. Food Eng., 77(4), 753-760.
Rizvi S.S.H., 1995. Thermodynamic properties of food in dehydration. In: Engineering Properties of Foods (Eds M.A. Rao, S.S.H. Rizvi). Marcel Dekker Inc., New York-Basel-Hong Kong.
Roman G.N., Urbicain M.J., and Rotstein E., 1982. Moisture equilibrium in apples at several temperatures. Experimental data and theoretical considerations. J. Food Sci., 47, 1484-1492.
Roos Y.H., 1995. Phase transitions in foods. CA: Academic Press San Diego.
Sacilik K. and Unai G., 2005. Dehydration characteristics of Kastamonu garlic slices. Biosys. Eng., 92(2), 201-215.
Sahin S. and Gülüm S., 2006. Physical properties of foods. New York, United States: Springer.
Slade L. and Levine H., 1991. Beyond water activity: Recent advanced based on alternative approaches to the assessment of food quality and safety. Critical Reviews in Food Science and Nutrition, 30, 115-360.
Timmermann E.O., Chirife J., and Iglesias H.A., 2001. Water sorption isotherms of food and foodstuffs: BET Or GAB parameters? J. Food Eng., 48, 19-31.
Triwahyudi S., Rahardjo B., Nelwan L.O., and Wulandani D., 2015. Mathematical modeling of equilibrium moisture content of local cardamon (Amomum cardamomum Wild). Int. J. Scientific Eng. Technol., 4, 2, 40-44.
Tsami E., Marinos-Kouris D., and Maroulis Z.B., 1990. Water sorption isotherms of raisins, currants, figs, prunes and apricots. J. Food Sci., 55, 1594-1597.