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

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

研究成果: Chapter

2 被引用数 (Scopus)

抄録

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.

本文言語English
ホスト出版物のタイトルAdvanced Design and Manufacture V
出版社Trans Tech Publications Ltd
ページ304-307
ページ数4
1
ISBN(印刷版)9783037858196
DOI
出版ステータスPublished - 2014 1 6
外部発表はい

出版物シリーズ

名前Key Engineering Materials
番号1
572
ISSN(印刷版)1013-9826
ISSN(電子版)1662-9795

ASJC Scopus subject areas

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

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