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.

中文翻译：

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辣椒浆果（Piper nigrum L.）脱胶过程中浸泡水的质量变化动力学。

胡椒中自然存在有机物和生物活性化合物，这可能是由于延长的浸胶过程导致水质变化而浸出到浸泡水中。进行这项研究来确定不同数量的成熟胡椒浆果和浸泡时间对在tting胶过程中浸泡水质量的影响。浸泡试验是通过将三个装有不同数量胡椒果的罐浸入18升水中进行的。结果表明，胡椒浆果量最大的罐的浊度增量从21.80±1.90 NTU到1103.30±23.10 NTU（98％）最高，pH值降低最高，从6.99±0.02到3.67±0.02（47.50％） ），溶解氧的最高减少量从5.19±0.17 mg / L降至1.05±0.02 mg / L（79。与其他储罐相比，化学需氧量的最高增幅从21.67±1.15 mg / L增至3243.33±5.77 mg / L（99.33％）。此外，使用阿伦尼乌斯定律方法，零，一阶和二阶动力学模型与三种条件下的浸泡水质量的实验数据非常吻合。因此，这些发现对于估算脱胶过程中的水质很有用。