Skip to main content

PERFORMANCE EVALUATION OF A POWER OPERATED DECORTICATOR FOR PRODUCING WHITE PEPPER FROM BLACK PEPPER

The full text article is not available.

At present, only title information is available on ingentaconnect.com for this article. This is due to copyright restrictions.

Abstract:

ABSTRACT

A power operated decorticator for producing white pepper from black pepper was tested and its performance evaluated. The major parts were grinding surfaces, feed hopper, cylindrical collecting tray, water distribution assembly, 0.5 hp motor and reduction gear of 5:1 ratio. The decortication of the pepper berries was performed by compressive and shearing forces between the grinding surfaces. The experiments were conducted at different soaking times and speeds using various grinding surfaces. A 2-factor experiment in Completely Randomized Design with disc speed and soaking time as factors was adopted. The study showed that the disc speed and soaking time have significant influence on decorticating efficiency and mechanical damage. The mechanical damage showed an increasing trend at higher speeds. The quality of white pepper obtained using a grinding stone coupled with polyurethane was superior to that obtained by other surfaces used in the experiment. The decorticating efficiency was found at a maximum (69.52%) at 71 rpm and 17 h soaking period. The capacity of the developed machine was 1.23 kg/h. PRACTICAL APPLICATIONS

White pepper is the white inner core obtained after removing the outer skin or pericarp of ripe pepper berries. In some countries, white pepper is preferred over black pepper as its color matches with light-colored food preparations, sauces and soups on which black specks are undesirable and onlya mild flavor is required. It fetches a high value because of charming creamy white color and low microbial load. Because of the growing world demand for white pepper, considerable expansion in the production of white pepper is the need of the hour. So a power-operated black pepper decorticator for producing white pepper from black pepper was developed, tested and its performance evaluated.

Document Type: Research Article

DOI: https://doi.org/10.1111/j.1745-4530.2008.00333.x

Publication date: 2011-02-01

  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
X
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more