Record Details

Processing and quality of black pepper - a review

DSpice at Indian Institute of Spices Research

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Field Value
 
Creator AMALADHAS, HEARTWIN P
KORIKANTHIMATH, V S
 
Date 2006-10-09T05:10:13Z
2006-10-09T05:10:13Z
2003-06
 
Identifier Journal of Spices and Aromatic Crops Vol. 12 (1) : 1-13 (2003)
0971-3328
http://hdl.handle.net/123456789/155
 
Description Processing of pepper involves different unit operations such as threshing, blanching, drying, cleaning, grading and packaging. These operations are important to ensure clean and quality products. Various mechanical gadgets available for threshing, cleaning, drying etc. are reviewed. A wide range of threshers with a capacity ranging from 50 to 1200 kg h-' are available. However, some of the threshers and cleaners need improvisation for commercial acceptability. Cleanliness and quality standards like Agmark, standards prescribed by American Spice Trade Association (ASTA) and European Spice Association (ESA) are reviewed. Different methods for preparation of value added products like dehydrated green pepper, canned green pepper, white pepper, ground pepper, pepper oil etc. have also been covered in this review.
 
Format 1185549 bytes
application/pdf
 
Language en
 
Publisher Indian Society for Spices
 
Subject black pepper
cleaning
drying
grading
post-harvest processing
threshing
storage
 
Title Processing and quality of black pepper - a review
 
Type Article