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White pepper is a high value product being preferred by the markets of developed countries. However, the white pepper production time is too long and the procedure needs large amount of water. Our research offered two solutions to over come these disadvantages gradually. The shelling yield of black pepper that was immersed in water with the ratio of 1:1 ( W: W) at 35 oC in 48 hours, was 92.2%. In the case that black pepper was in water with the ratio of 1:1 (W:W) and pectinase with the dose of 4 UI/ 50gr pepper, inculation at 40 oC in 4 hours and then at room temperatmein 24 hours, the effectiveness of removing the husk of the pepper reaches 93.2 % and the content of piperine in white pepper was 6.58 percents. This procedure shortens the time of immersing the pepper and reduces the amount of used water environment pollution.

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Issue: Vol 1 No T5 (2017)
Page No.: 50-57
Published: Nov 28, 2018
Section: Original Research

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Copyright: The Authors. This is an open access article distributed under the terms of the Creative Commons Attribution License CC-BY 4.0., which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 How to Cite
Tran, H. (2018). Study on improving the effectiveness of taking off the husk of black pepper (Piper nigrum L.). Science and Technology Development Journal - Natural Sciences, 1(T5), 50-57.

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