Physical Properties of Climbing Black Pepper (Piper nigrum) and Alligator Pepper (Aframomum melanguata) as Affected by Dehydration
This study was conducted to determine effect of drying temperature and duration on selected physical properties of climbing black pepper (Piper nigrum) and alligator pepper (Aframomum melanguata) using response surface approach. Drying temperature (55.86, 60, 70, 80, 84.14oC) and duration (2.59, 3, 4, 5, 5.414 hours) were variables while size (length, breadth, thickness), mass, sphericity, aspect ratio, moisture content, moisture loss, colour and bulk density were responses. Mass, density and moisture loss of climbing pepper were significantly affected by drying temperature and duration at 5% level of significance. Other climbing pepper physical properties under study were not influenced significantly. All alligator pepper properties considered were not significant (p > 0.05). Climbing pepper mass, density
and moisture loss varied between 1.55 to 6.37g, 0.17 to 0.59 g/ml and 31.1 to 84.0% respectively.
Keywords: Spices, dehydration, temperature, duration, physical properties.
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