Changes in the Particle Size and Flavor Quality of Pepper under Low Temperature Crushing
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Black pepper and white pepper were employed to determine the effects of crushing at -8 ℃ for 10, 20, 30, 45, 60 s and at -16, -8, and 6 ℃ for 60 s on the particle size distribution and flavor quality of black pepper and white pepper powder. The effects of crushing temperature and crushing time on the particle size distribution, piperine content, and pepper essential oil content of black pepper and white pepper were significantly different. The average particle sizes of black pepper and white pepper powder under different crushing conditions were below 100 μm. As the crushing time extended, the average particle sizes of black pepper and white pepper powder slowly decreased. As the crushing temperature increased, the particle size distribution of black pepper increased and then decreased, while the opposite was observed for white pepper. The main flavor components of black pepper and white pepper varied in trend with crushing time and crushing temperature. Weighted analysis revealed that black pepper had the highest score of 97.95 when crushed at -8 ℃ for 30 s and white pepper had the highest score of 100.00 when crushed at 6 ℃ for 60 s. The particle size and processing method had significant effects on the flavor components of pepper, and the recommended crushing conditions were 30 s at -8 ℃ for black pepper and 60 s at 6 ℃ for white pepper. The experimental results have important implications for the crushing process and utilization of pepper.
