Identification and comparison of hygroscopic properties of selected varieties of pepper as an element of the strategy for reducing its losses
Year: 2025
Type: article
Abstract: Purpose: This study focused on identifying and comparing properties of the raw material, the knowledge of which will help reduce food losses during storage and transport. Its aim was to establish cornerstones for determining differences in pepper quality and safety as affected by storage and transport conditions. Design/methodology/approach: It entailed the comparison of selected hygroscopic parameters of pepper samples using two sorption models and identifying a correlation between product type and its storage stability. To achieve this aim, the pepper samples were analyzed for water content and water activity, and water sorption isotherms were determined. Findings: The study results indicate that both the site of pepper cultivation and the processing technology used differentiated its sorption properties and, thereby, its stability in storage and transport conditions. It is recommended to maintain air humidity at 16-27% during transport and storage of pepper. Research limitations/implications: Findings should be deemed a starting point while planning and implementing pepper transport, and a cornerstone for storage recommendations. Practical implications: The conducted research yielded results of practical importance. The presented recommendations can be used during the transport and storage of pepper to reduce its losses resulting from the hygroscopic properties of the raw material. Social implications: Over than 30% of food is wasted annually. In times of dynamically growing population, reducing food losses and waste is important. Significant reductions in it are possible by identifying critical loss points and undertaking targeted actions to optimize production, storage and transport, which was done in this work. Originality/value: The article presents practical recommendations for spice carriers regarding their transportation and storage conditions. The obtained research results can be the basis for managing the logistics process. Keywords: pepper; hygroscopicity; BET and GAB models; storage stability; food losses. Category of the paper: Research paper.
Authors: Anna Flis, Aneta Ocieczek
Institution: Gdynia Maritime University
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4409415374