In the present study of food products, determination of the drying characteristics of black pepper
using an oven is not yet completely established. This study aimed to determine the drying kinetics and
sorption isotherm of black pepper using a convective oven at 30°C, 40°C and 50°C. The data gathered in
this study were used to fit in selected mathematical models for drying kinetics and sorption isotherm.
Among these models, the Midilli model (MR=0.5338exp(0.7273t-0.0551)+-0.0005t for 30°C,
MR=0.5814exp(0.6293t-0.0764)+ -0.0008t for 40°C and MR=0.3187exp(1.1777t-0.0466)+ -0.0011t for 50°C)
was the best fit to explain the moisture transfer in black pepper, while the GAB Model
(m/0.1302=((0.1906)( 0.7811)aw)/(1-(0.7811)aw)[1-(0.7811)aw+(0.1906)( 0.7811)aw])) was for the
equilibrium moisture content and water activity relationship. After evaluating the data, the drying
characteristics of black pepper at 40°C yielded better results than 30°C and 50°C. XLSTAT and ANOVA
Add-in of Microsoft Excel was the software used to compute for the necessary values in the assessment of
the mathematical models for this study.
