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Optimal grinding characteristics of black pepper for essential oil yield.

Murthy, C. T. and Meenakshi, Rani and Srinivasa Rao, P. N. (1999) Optimal grinding characteristics of black pepper for essential oil yield. Journal of Food Process Engineering, 22 (2). 161-173, 16 ref..

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Abstract

Studies were carried out to determine optimum particle size of ground black pepper (Piper nigrum L.) for max. recovery of distilled essential oils. Black pepper was ground to different particle sizes at ambient conditions, and the ground material temp. at the mills' outlet were recorded. Surface mean diam. and geometric mean diam. of the pepper grits were determined by sieve analysis. Energy for size reduction was computed using Bond's equation. The quantity of essential oil distilled, using Clevenger's method, was recorded at 30 min intervals for each particle size. Effective diffusion coeff. (D) determined using Fick's 2nd law, was constant (1.38 x 10-11 m2/s) for higher oil concn. and much less for lower oil concn. Essential oil yield was evaluated in terms of 4 major compounds (alpha-pinene, beta-pinene, dl-limonene, beta-caryophyllene) using GC analysis. A particle size of about 0.7 mm was found to be optimal for distillation of essential oil. [From En summ.]

Item Type: Article
Uncontrolled Keywords: COMMINUTION-; DISTILLATION-; ESSENTIAL-OILS; PARTICLES-; SPICES-; BLACK-PEPPER; GRINDING-
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments > 09 Pepper
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Feb 2012 04:51
Last Modified: 20 Feb 2012 04:51
URI: http://ir.cftri.com/id/eprint/7735

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