Mass modelling of pepper berries (Piper nigrum L.) with some physical
properties

The determination of correlations between mass with its physical properties such as dimensions, volume and projected area is crucial in the design and development of some post-harvest processing. In this study, the physical properties were measured, and the mass of Kuching pepper berries variety was predicted in four models including Linear, Quadratic, S-curve and Power. Thus, the study was aimed to determine the most applicable model for predicting pepper berry mass with their physical properties and determine some physical properties of pepper berries to form essential and useful information. The results showed that mass modelling based on the actual volume of pepper berries was more applicable compared to other properties with the highest determination coefficient, 0.995 at 1% probability level. From the economic standpoint, predicting mass based on actual volume as Quadratic form: M = 0.828 - 0.015X + 7.376 x 10-5X 2 is recommended. This study can be applied for improvement in handling and packaging system in future.

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Some Physical Properties and Mass Modelling of Pepper Berries (Piper nigrum L.), Variety Kuching, at Different Maturity Levels

Processes ◽

10.3390/pr8101314 ◽

2020 ◽

Vol 8 (10) ◽

pp. 1314

Author(s):

Puteri Nurain Megat Ahmad Azman ◽

Rosnah Shamsudin ◽

Hasfalina Che Man ◽

Mohammad Effendy Ya’acob

Keyword(s):

Physical Properties ◽

Point Of View ◽

Quadratic Model ◽

Piper Nigrum ◽

Probability Level ◽

Linear Quadratic ◽

Projected Area ◽

Scientific Knowledge Base ◽

Actual Volume ◽

S Curve

Pepper berry (Piper nigrum L.) is known as the king of spices and has sharp, pungent flavour and aroma. In this study, the physical properties (weight, dimensions, sphericity, volume, surface area, and projected area) were measured, and the mass of pepper berries of the Kuching variety at different maturity levels (immature, mature, and ripe) was predicted using four models: linear, quadratic, s-curve, and power. When the models were based on volume and projected area, the mass could be predicted with maximum precision. The Quadratic model was best fitted for mass prediction at all mass maturity levels (immature, mature, and ripe). The results showed that mass modelling based on the actual volume of pepper berries was more applicable compared to other properties with the highest determination coefficient, 0.995, at the 1% probability level. From an economical point of view, mass prediction based on actual volume in the Quadratic form, M= 0.828 − 0.015 V + 7.376 ×10−5V2, is recommended. The findings of physical properties and mass modelling of the berries would be useful to the scientific knowledge base, which may help in developing grading, handling, and packaging systems.

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Determination of Physical Properties, Moisture Absorption Process and Aerodynamic Properties of Grain and Cluster Straw of Two Wheat Cultivars

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun202068050831 ◽

2020 ◽

Vol 68 (5) ◽

pp. 831-840

Author(s):

Mohammad Jafari ◽

Gholam Reza Chegini ◽

Javad Khazaei

Keyword(s):

Physical Properties ◽

Drag Coefficient ◽

Moisture Absorption ◽

Mass Density ◽

Terminal Velocity ◽

Wheat Cultivars ◽

Projected Area ◽

Drag Forces ◽

Aerodynamic Properties

In this study, physical properties of grain and cluster straw including geometric dimensions, moisture absorption and aerodynamic properties of two wheat cultivars were investigated. The effect of cultivar on width, thickness, geometric diameter, spheroid coefficient and mass density was significant at 1% probability level whilst there were no significant effect on grain projected area, length and weight. Moisture absorption of the grains was rapid during the first 30–40 min and then turned to zero. The terminal velocity of wheat grain and straw in three shapes was measured by calculating the projected area in horizontal, lateral and perpendicular directions and then, the drag coefficient was obtained by the equilibrium of the gravity and drag forces at the terminal velocity. Results also showed that increasing moisture content resulted in an increase in the terminal velocity and a decrease in the drag coefficient. Results obtained in this study can be used in designing wheat- cluster straw separation and processing.

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