Cover Image

Effect of soaking time on the removal of pericarp of green pepper berries

White peppercorn is obtained from fresh pepper berries that undergo a few processes. The processes include harvesting, threshing (optional), soaking, rubbing, cleaning and drying. The most critical parts are soaking and rubbing. The current soaking method is soak the pepper berries in water for 12 –...

Full description

Saved in:
Bibliographic Details
Main Authors: Hasaman, Norfarahin, Shamsudin, Rosnah, Mohd Adzahan, Noranizan, Abdul Rahman, Russly
Format: Conference or Workshop Item
Language:English
Published: Faculty of Engineering, Universiti Putra Malaysia 2012
Online Access:http://psasir.upm.edu.my/id/eprint/50682/1/_TechnicalPapers_CAFEi2012_177.pdf
http://psasir.upm.edu.my/id/eprint/50682/
http://cafei.upm.edu.my/download.php?filename=/TechnicalPapers/CAFEi2012_177.pdf
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.50682
record_format eprints
spelling my.upm.eprints.506822017-03-02T06:20:44Z http://psasir.upm.edu.my/id/eprint/50682/ Effect of soaking time on the removal of pericarp of green pepper berries Hasaman, Norfarahin Shamsudin, Rosnah Mohd Adzahan, Noranizan Abdul Rahman, Russly White peppercorn is obtained from fresh pepper berries that undergo a few processes. The processes include harvesting, threshing (optional), soaking, rubbing, cleaning and drying. The most critical parts are soaking and rubbing. The current soaking method is soak the pepper berries in water for 12 – 14 days until the pericarp of the berries is rotten and the berries can be rubbed by stepping in a plastic container as used for covering food. At the same time water was pour in to dispose of the dirt and all the rotten pericarp. This method is apparently time-consuming, requires a large labour workforce and the productivity of white pepper is thus limited. In order to hasten the process, a stone disc mill is used in this study to rub the pepper berries. Different sizes of clearance of disc mill were tested to determine which one is superior and can produce a better quality of white pepper. The clearances chosen for testing were 7 mm, 6 mm and 5 mm. The samples were soaked for 4, 5 and 6 days at room temperature and tested using a stone disc mill to remove the pericarp for each day. The results show that the pericarp can be removed after the 4th day of soaking in water and the most efficient clearance is 5 mm. Faculty of Engineering, Universiti Putra Malaysia 2012 Conference or Workshop Item PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/50682/1/_TechnicalPapers_CAFEi2012_177.pdf Hasaman, Norfarahin and Shamsudin, Rosnah and Mohd Adzahan, Noranizan and Abdul Rahman, Russly (2012) Effect of soaking time on the removal of pericarp of green pepper berries. In: International Conference on Agricultural and Food Engineering for Life (Cafei2012), 26-28 Nov. 2012, Palm Garden Hotel, Putrajaya. (pp. 515-519). http://cafei.upm.edu.my/download.php?filename=/TechnicalPapers/CAFEi2012_177.pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description White peppercorn is obtained from fresh pepper berries that undergo a few processes. The processes include harvesting, threshing (optional), soaking, rubbing, cleaning and drying. The most critical parts are soaking and rubbing. The current soaking method is soak the pepper berries in water for 12 – 14 days until the pericarp of the berries is rotten and the berries can be rubbed by stepping in a plastic container as used for covering food. At the same time water was pour in to dispose of the dirt and all the rotten pericarp. This method is apparently time-consuming, requires a large labour workforce and the productivity of white pepper is thus limited. In order to hasten the process, a stone disc mill is used in this study to rub the pepper berries. Different sizes of clearance of disc mill were tested to determine which one is superior and can produce a better quality of white pepper. The clearances chosen for testing were 7 mm, 6 mm and 5 mm. The samples were soaked for 4, 5 and 6 days at room temperature and tested using a stone disc mill to remove the pericarp for each day. The results show that the pericarp can be removed after the 4th day of soaking in water and the most efficient clearance is 5 mm.
format Conference or Workshop Item
author Hasaman, Norfarahin
Shamsudin, Rosnah
Mohd Adzahan, Noranizan
Abdul Rahman, Russly
spellingShingle Hasaman, Norfarahin
Shamsudin, Rosnah
Mohd Adzahan, Noranizan
Abdul Rahman, Russly
Effect of soaking time on the removal of pericarp of green pepper berries
author_facet Hasaman, Norfarahin
Shamsudin, Rosnah
Mohd Adzahan, Noranizan
Abdul Rahman, Russly
author_sort Hasaman, Norfarahin
title Effect of soaking time on the removal of pericarp of green pepper berries
title_short Effect of soaking time on the removal of pericarp of green pepper berries
title_full Effect of soaking time on the removal of pericarp of green pepper berries
title_fullStr Effect of soaking time on the removal of pericarp of green pepper berries
title_full_unstemmed Effect of soaking time on the removal of pericarp of green pepper berries
title_sort effect of soaking time on the removal of pericarp of green pepper berries
publisher Faculty of Engineering, Universiti Putra Malaysia
publishDate 2012
url http://psasir.upm.edu.my/id/eprint/50682/1/_TechnicalPapers_CAFEi2012_177.pdf
http://psasir.upm.edu.my/id/eprint/50682/
http://cafei.upm.edu.my/download.php?filename=/TechnicalPapers/CAFEi2012_177.pdf
_version_ 1643834735202402304
score 13.222552

Similar Items