National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The initial moisture content of black pepper was 434.8 per cent d.b and was reduced to the final moisture content of 9.4 per cent d.b for a drying period of 12 h in S-BHD and 12.1 per cent (d.b) in OSD for drying period of 83 h. Eleven drying models were used and the coefficients of determination (R2) and constants were evaluated by nonlinear regression to estimate the drying curves of dried black pepper. The Midilli model was found to be more satisfactorily describing the drying process of black pepper in S-BHD with R2 of 0.9999, χ2 of 0.00010, and RMSE of 0.000036. Likewise in OSD method, Logarithmic drying model satisfactorily described the drying process with R2 of 0.9996, χ2 of 0.0000519, and RMSE of 0.0072. The biochemical analysis showed that the final dried black pepper in solar - biomass hybrid dryer contained the highest percentage by weight of oleoresin, piperine and volatile oil which was 11.17 %/ wt, 6.36 % / wt and 5.10 % v / wt likewise 10.53 %/ wt, 5.87 % / wt and 3.80 % v / wt respectively in open sun drying method.
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