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 –...
Saved in:
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!
|
Similar Items
-
A white pepper decorticator
by: Shamsudin, Rosnah, et al.
Published: (2013) -
Effect of soaking process on physical properties of mature pepper berries (Piper nigrum L.)
by: Megat Ahmad Azman, Puteri Nurain, et al.
Published: (2020) -
Enzymatic rettings of green pepper berries for white pepper production
by: Shamsudin, Rosnah, et al.
Published: (2014) -
Effects of flowing water on soaking water quality during the retting process of pepper berries (Piper Nigrum L.)
by: Megat Ahmad Azman, Puteri Nurain, et al.
Published: (2022) -
Kinetics of quality changes in soaking water during the retting process of pepper berries (Piper nigrum L.)
by: Megat Ahmad Azman, Puteri Nurain, et al.
Published: (2020)