Kinetics of Quality Changes in Soaking Water during the Retting Process of Pepper Berries (<i>Piper nigrum</i> L.)
There are organic matters and bioactive compounds naturally present in pepper that may have leached out into the soaking water due to a prolonged retting process that caused changes in water quality. This study was carried out to determine the influences of different quantities of mature pepper berr...
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doaj-c7a66477ff27442f8171be0a92bb6ed42020-11-25T03:53:16ZengMDPI AGProcesses2227-97172020-10-0181255125510.3390/pr8101255Kinetics of Quality Changes in Soaking Water during the Retting Process of Pepper Berries (<i>Piper nigrum</i> L.)Puteri Nurain Megat Ahmad Azman0Rosnah Shamsudin1Hasfalina Che Man2Mohammad Effendy Ya’acob3Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, MalaysiaDepartment of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, MalaysiaDepartment of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, MalaysiaDepartment of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, MalaysiaThere are organic matters and bioactive compounds naturally present in pepper that may have leached out into the soaking water due to a prolonged retting process that caused changes in water quality. This study was carried out to determine the influences of different quantities of mature pepper berries and soaking time on the quality of soaking water during the retting process. The soaking test was conducted by having three tanks with different quantities of pepper berries soaked in the 18 L of water. The results show that the tank with the highest quantities of pepper berries has the highest increment of turbidity from 21.80 ± 1.90 NTU to 1103.30 ± 23.10 NTU (98%), the highest reduction in pH from 6.99 ± 0.02 to 3.67 ± 0.02 (47.50%), the highest reduction in dissolved oxygen from 5.19 ± 0.17 mg/L to 1.05 ± 0.02 mg/L (79.77%) and the highest increment of chemical oxygen demand from 21.67 ± 1.15 mg/L to 3243.33 ± 5.77 mg/L (99.33%) compared to other tanks. Furthermore, the zero, first and second-order kinetic models fitted well with the experimental data of the quality of soaking water for three conditions using the Arrhenius law approach. Thus, these findings are useful for estimating water quality during the retting process.https://www.mdpi.com/2227-9717/8/10/1255pepperrettingsoaking waterkineticsquality changes |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Puteri Nurain Megat Ahmad Azman Rosnah Shamsudin Hasfalina Che Man Mohammad Effendy Ya’acob |
spellingShingle |
Puteri Nurain Megat Ahmad Azman Rosnah Shamsudin Hasfalina Che Man Mohammad Effendy Ya’acob Kinetics of Quality Changes in Soaking Water during the Retting Process of Pepper Berries (<i>Piper nigrum</i> L.) Processes pepper retting soaking water kinetics quality changes |
author_facet |
Puteri Nurain Megat Ahmad Azman Rosnah Shamsudin Hasfalina Che Man Mohammad Effendy Ya’acob |
author_sort |
Puteri Nurain Megat Ahmad Azman |
title |
Kinetics of Quality Changes in Soaking Water during the Retting Process of Pepper Berries (<i>Piper nigrum</i> L.) |
title_short |
Kinetics of Quality Changes in Soaking Water during the Retting Process of Pepper Berries (<i>Piper nigrum</i> L.) |
title_full |
Kinetics of Quality Changes in Soaking Water during the Retting Process of Pepper Berries (<i>Piper nigrum</i> L.) |
title_fullStr |
Kinetics of Quality Changes in Soaking Water during the Retting Process of Pepper Berries (<i>Piper nigrum</i> L.) |
title_full_unstemmed |
Kinetics of Quality Changes in Soaking Water during the Retting Process of Pepper Berries (<i>Piper nigrum</i> L.) |
title_sort |
kinetics of quality changes in soaking water during the retting process of pepper berries (<i>piper nigrum</i> l.) |
publisher |
MDPI AG |
series |
Processes |
issn |
2227-9717 |
publishDate |
2020-10-01 |
description |
There are organic matters and bioactive compounds naturally present in pepper that may have leached out into the soaking water due to a prolonged retting process that caused changes in water quality. This study was carried out to determine the influences of different quantities of mature pepper berries and soaking time on the quality of soaking water during the retting process. The soaking test was conducted by having three tanks with different quantities of pepper berries soaked in the 18 L of water. The results show that the tank with the highest quantities of pepper berries has the highest increment of turbidity from 21.80 ± 1.90 NTU to 1103.30 ± 23.10 NTU (98%), the highest reduction in pH from 6.99 ± 0.02 to 3.67 ± 0.02 (47.50%), the highest reduction in dissolved oxygen from 5.19 ± 0.17 mg/L to 1.05 ± 0.02 mg/L (79.77%) and the highest increment of chemical oxygen demand from 21.67 ± 1.15 mg/L to 3243.33 ± 5.77 mg/L (99.33%) compared to other tanks. Furthermore, the zero, first and second-order kinetic models fitted well with the experimental data of the quality of soaking water for three conditions using the Arrhenius law approach. Thus, these findings are useful for estimating water quality during the retting process. |
topic |
pepper retting soaking water kinetics quality changes |
url |
https://www.mdpi.com/2227-9717/8/10/1255 |
work_keys_str_mv |
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