Study on drying kinetics of black pepper
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Date
2015
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MPUAT, Udaipur
Abstract
Black pepper (Piper nigrum L.) also called as the “King of Spices” and “Black gold” is the most precious and valuable form of spices in the world, occupying a position that is supreme and unique. This spice with its characteristic pungency and flavour is an ingredient in many food preparations. Black pepper is cultivated to a large extent in Kerala, Karnataka and Tamil Nadu and to a limited extent in Maharashtra, North eastern states and Andaman and Nicobar Islands with total production of about 55000 tonnes. It is largely used by meat packers and in canning, tea industries (pepper leaves combined with tea leaves), pickling, baking, sausage preservation etc. considering for its preservative value.
Among the many post harvest operations of agriculture and horticulture products, drying is the most widespread preserving method throughout the world. Besides preserving seasonal commodities, drying also saves storage space and reduces the transportation costs. Drying of foods is aimed at producing high density product, which when adequately packaged has long shelf life and after which the food can be rapidly and simply reconstituted without substantial loss of flavor, taste, color and aroma. Open sun drying is widely practiced method for drying of agricultural products which has many limitations that deteriorates the quality of the dried product. New and innovative techniques that increase the drying rate and enhance product quality have achieved considerable attention in the recent past. Fluidized bed drying is one of them which is recognized as a fast drying technology, gaining popularity because of its inherent advantages over conventional drying methods such as reducing the drying time of biological material without quality loss.
Description
Study on drying kinetics of black pepper
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Citation
Gawai and Champawat, 2015