Enzymatic rettings of green pepper berries for white pepper production

Rosnah S., . and Chan S. C., . Enzymatic rettings of green pepper berries for white pepper production. pp. 237-245. ISSN 22317546

This study is carried out to determine the physical properties of green pepper berries and to improve the existing retting technique in white pepper production using the Viscozyme and Celluclast as the enzymes. Effects of blanched and non-blanched pepper berries acidic solution and non-acidic solution and different temperature of 28 35 42 and 49C are determined to obtain the optimum conditions for enzymatic retting. The physical properties of green pepper berries such as dimension (5.21 mm) weight (0.11 g per berry) true density (1319.33 kg/m3) bulk density (596.9 kg/m3) sphericity (0.976) angle of repose (6.87) and flow ability with funnel flow time of 5.27 seconds were determined. The enzymatic retting in 42oC can fully soften the pericarp of pepper berries from 15 days to 7 days. The enzymatic decortication has the efficiency in acidic solution (pH 4) and temperature of 42C with non-blanched pepper berries. The enzymatic retting reached constant fracture force (20.98N) at the ninth soaking days while the non-enzymatic retting reached constant fracture force (21.89N) at the fifteenth soaking days.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(01)%202014/34%20IFRJ%...

Abstract

This study is carried out to determine the physical properties of green pepper berries and to improve the existing retting technique in white pepper production using the Viscozyme and Celluclast as the enzymes. Effects of blanched and non-blanched pepper berries acidic solution and non-acidic solution and different temperature of 28 35 42 and 49C are determined to obtain the optimum conditions for enzymatic retting. The physical properties of green pepper berries such as dimension (5.21 mm) weight (0.11 g per berry) true density (1319.33 kg/m3) bulk density (596.9 kg/m3) sphericity (0.976) angle of repose (6.87) and flow ability with funnel flow time of 5.27 seconds were determined. The enzymatic retting in 42oC can fully soften the pericarp of pepper berries from 15 days to 7 days. The enzymatic decortication has the efficiency in acidic solution (pH 4) and temperature of 42C with non-blanched pepper berries. The enzymatic retting reached constant fracture force (20.98N) at the ninth soaking days while the non-enzymatic retting reached constant fracture force (21.89N) at the fifteenth soaking days.

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Item Type:	Article
AGROVOC Term:	Enzymatic activity
AGROVOC Term:	Green peppers
AGROVOC Term:	White pepper
AGROVOC Term:	Physical properties
AGROVOC Term:	Retting
AGROVOC Term:	Enzymes
AGROVOC Term:	Blanching
AGROVOC Term:	Density
AGROVOC Term:	Pericarp
AGROVOC Term:	Decortication of peels
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	26 Apr 2025 03:07
URI:	http://webagris.upm.edu.my/id/eprint/21281

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