Accelerated production of white pepper using integrated mechanical and enzymatic solutions in an automated machine

M. F. Ashari, M. D. Ibrahim, A. Husaini, Azham Bin Zulkharnain

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Citations (Scopus)

Abstract

This study presents a design and development of a machine which integrated mechanical and enzymatic solutions in the decortications of pepper pericarp to improve the efficiency of white pepper production as compared to conventional water retting method. A power operated enzymatic retting machine for producing white pepper was tested and its performance evaluated. The major parts were grinding surfaces, pectinase solution tray, screw conveyor enclosed in cylindrical drum, and 0.5 hp motor. Freshly harvested green pepper berries soaked in enzyme solution and the retting machine was operated for a period of 14 days. For comparison, green pepper soaked in tap water (control) under the same retting condition were conducted. The study showed that the combination of enzymatic process with automated machine have significant influence on process time and finished product quality. The white pepper obtained using the enzymatic retting machine was achieved in only five days and the quality was superior compared to the control.

Original languageEnglish
Title of host publicationAdvanced Design and Manufacture V
EditorsDaizhong Su, Shifan Zhu
Pages304-307
Number of pages4
Edition1
DOIs
Publication statusPublished - 2014 Jan 6
Externally publishedYes

Publication series

NameKey Engineering Materials
Number1
Volume572
ISSN (Print)1013-9826

Fingerprint

Polygalacturonase
Water
Enzymes

Keywords

  • Enzymatic retting
  • Retting machine
  • White pepper

ASJC Scopus subject areas

  • Materials Science(all)
  • Mechanics of Materials
  • Mechanical Engineering

Cite this

Ashari, M. F., Ibrahim, M. D., Husaini, A., & Bin Zulkharnain, A. (2014). Accelerated production of white pepper using integrated mechanical and enzymatic solutions in an automated machine. In D. Su, & S. Zhu (Eds.), Advanced Design and Manufacture V (1 ed., pp. 304-307). (Key Engineering Materials; Vol. 572, No. 1). https://doi.org/10.4028/www.scientific.net/KEM.572.304

Accelerated production of white pepper using integrated mechanical and enzymatic solutions in an automated machine. / Ashari, M. F.; Ibrahim, M. D.; Husaini, A.; Bin Zulkharnain, Azham.

Advanced Design and Manufacture V. ed. / Daizhong Su; Shifan Zhu. 1. ed. 2014. p. 304-307 (Key Engineering Materials; Vol. 572, No. 1).

Research output: Chapter in Book/Report/Conference proceedingChapter

Ashari, MF, Ibrahim, MD, Husaini, A & Bin Zulkharnain, A 2014, Accelerated production of white pepper using integrated mechanical and enzymatic solutions in an automated machine. in D Su & S Zhu (eds), Advanced Design and Manufacture V. 1 edn, Key Engineering Materials, no. 1, vol. 572, pp. 304-307. https://doi.org/10.4028/www.scientific.net/KEM.572.304
Ashari MF, Ibrahim MD, Husaini A, Bin Zulkharnain A. Accelerated production of white pepper using integrated mechanical and enzymatic solutions in an automated machine. In Su D, Zhu S, editors, Advanced Design and Manufacture V. 1 ed. 2014. p. 304-307. (Key Engineering Materials; 1). https://doi.org/10.4028/www.scientific.net/KEM.572.304
Ashari, M. F. ; Ibrahim, M. D. ; Husaini, A. ; Bin Zulkharnain, Azham. / Accelerated production of white pepper using integrated mechanical and enzymatic solutions in an automated machine. Advanced Design and Manufacture V. editor / Daizhong Su ; Shifan Zhu. 1. ed. 2014. pp. 304-307 (Key Engineering Materials; 1).
@inbook{d78a58a92dd44a5da3a22c338fa3f605,
title = "Accelerated production of white pepper using integrated mechanical and enzymatic solutions in an automated machine",
abstract = "This study presents a design and development of a machine which integrated mechanical and enzymatic solutions in the decortications of pepper pericarp to improve the efficiency of white pepper production as compared to conventional water retting method. A power operated enzymatic retting machine for producing white pepper was tested and its performance evaluated. The major parts were grinding surfaces, pectinase solution tray, screw conveyor enclosed in cylindrical drum, and 0.5 hp motor. Freshly harvested green pepper berries soaked in enzyme solution and the retting machine was operated for a period of 14 days. For comparison, green pepper soaked in tap water (control) under the same retting condition were conducted. The study showed that the combination of enzymatic process with automated machine have significant influence on process time and finished product quality. The white pepper obtained using the enzymatic retting machine was achieved in only five days and the quality was superior compared to the control.",
keywords = "Enzymatic retting, Retting machine, White pepper",
author = "Ashari, {M. F.} and Ibrahim, {M. D.} and A. Husaini and {Bin Zulkharnain}, Azham",
year = "2014",
month = "1",
day = "6",
doi = "10.4028/www.scientific.net/KEM.572.304",
language = "English",
isbn = "9783037858196",
series = "Key Engineering Materials",
number = "1",
pages = "304--307",
editor = "Daizhong Su and Shifan Zhu",
booktitle = "Advanced Design and Manufacture V",
edition = "1",

}

TY - CHAP

T1 - Accelerated production of white pepper using integrated mechanical and enzymatic solutions in an automated machine

AU - Ashari, M. F.

AU - Ibrahim, M. D.

AU - Husaini, A.

AU - Bin Zulkharnain, Azham

PY - 2014/1/6

Y1 - 2014/1/6

N2 - This study presents a design and development of a machine which integrated mechanical and enzymatic solutions in the decortications of pepper pericarp to improve the efficiency of white pepper production as compared to conventional water retting method. A power operated enzymatic retting machine for producing white pepper was tested and its performance evaluated. The major parts were grinding surfaces, pectinase solution tray, screw conveyor enclosed in cylindrical drum, and 0.5 hp motor. Freshly harvested green pepper berries soaked in enzyme solution and the retting machine was operated for a period of 14 days. For comparison, green pepper soaked in tap water (control) under the same retting condition were conducted. The study showed that the combination of enzymatic process with automated machine have significant influence on process time and finished product quality. The white pepper obtained using the enzymatic retting machine was achieved in only five days and the quality was superior compared to the control.

AB - This study presents a design and development of a machine which integrated mechanical and enzymatic solutions in the decortications of pepper pericarp to improve the efficiency of white pepper production as compared to conventional water retting method. A power operated enzymatic retting machine for producing white pepper was tested and its performance evaluated. The major parts were grinding surfaces, pectinase solution tray, screw conveyor enclosed in cylindrical drum, and 0.5 hp motor. Freshly harvested green pepper berries soaked in enzyme solution and the retting machine was operated for a period of 14 days. For comparison, green pepper soaked in tap water (control) under the same retting condition were conducted. The study showed that the combination of enzymatic process with automated machine have significant influence on process time and finished product quality. The white pepper obtained using the enzymatic retting machine was achieved in only five days and the quality was superior compared to the control.

KW - Enzymatic retting

KW - Retting machine

KW - White pepper

UR - http://www.scopus.com/inward/record.url?scp=84887968896&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84887968896&partnerID=8YFLogxK

U2 - 10.4028/www.scientific.net/KEM.572.304

DO - 10.4028/www.scientific.net/KEM.572.304

M3 - Chapter

SN - 9783037858196

T3 - Key Engineering Materials

SP - 304

EP - 307

BT - Advanced Design and Manufacture V

A2 - Su, Daizhong

A2 - Zhu, Shifan

ER -