Effect of maturity and drying temperature on extraction of pepper essential oil and oleoresin | |
| Author | Muralidharan, S. |
| Call Number | AIT Thesis no.AE-93-11 |
| Subject(s) | Peppers Oleoresins |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering. |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. AE-93-11 |
| Abstract | Black pepper (Piper nigrum L.) is a major spice crop for Thailand. Processing of pepper in the form of essent ial oil, and oleoresin is an attractive option, because of the current s lump in the price of whole pepper in international market. Pepper harvested from Chanthaburi province, at three different stages of maturity differentiated by the color, i.e. the green, yellow, and the red were subjected to three different drying temperatures, 50°C, and 60°C using an oven and the traditiona l sun drying method. Drying characteristics revealed that moisture removal followed a modified log model. A maximum oil content of 3.12% on a moisture free basis was extracted from the green maturity stage. The oil content declined to 2.35% for yellow and 2.0% for red stage. S li ght ly higher oil contents were obtained from the pepper dried in an oven as compared to the sun dried pepper. No significant difference was observed between green stage of pepper dried at 50°C and 60°C . Oil extraction data was f itted to an exponent ial model for the three stages of maturity. A maximum oleoresin yield of 13% was extracted from the green stage of pepper. The ol eoresin yield declined to about 9% in the yellow and red stages. No significant difference was found due to the drying temperatures at a 95% confidence l eve l. The extracted oil was subjected to physico chemical tests such as optical rotation, refractive ind ex, and spec ific gravity, and was found to conform to the values specified by the international standards. A minimum pip e rine content of 50% was obtained from the extracted oleoresin, which is higher than the Indi an standard norm of 40%. Harvesting of pepper at green stage during November to December and drying art ifi cia lly at 60°C is recommended, for its processing into essent ial oil and oleoresin |
| Year | 1993 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. AE-93-11 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | llangantileke, Sarath G. |
| Examination Committee(s) | Prateungsri Sinchaisri;Jindal, Vinod K.;Athapol Noomhorm;Vincent, Jean Claud |
| Scholarship Donor(s) | United Kingdom |