Effect of soaking time on the removal of pericarp of green pepper berries

• Main Authors: Hasaman, Norfarahin, Shamsudin, Rosnah, Mohd Adzahan, Noranizan, Abdul Rahman, Russly
• Format: Conference or Workshop Item
• Language: English
• Published: Faculty of Engineering, Universiti Putra Malaysia 2012
• Online Access: http://psasir.upm.edu.my/id/eprint/50682/1/_TechnicalPapers_CAFEi2012_177.pdf; http://psasir.upm.edu.my/id/eprint/50682/; http://cafei.upm.edu.my/download.php?filename=/TechnicalPapers/CAFEi2012_177.pdf
• Institution: Universiti Putra Malaysia

White peppercorn is obtained from fresh pepper berries that undergo a few processes. The processes include harvesting, threshing (optional), soaking, rubbing, cleaning and drying. The most critical parts are soaking and rubbing. The current soaking method is soak the pepper berries in water for 12 –...