Open AccessSpouted Bed Drying of White Pepper (Piper nigrum L.) with Microwave Preheating Treatment
Author(s) -
Edy Hartulistiyoso,
Y. Aris Purwanto,
Ahmad Mukhlis
Publication year - 2019
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/557/1/012045
Subject(s) - pepper , water content , food science , chemistry , moisture , pulp and paper industry , horticulture , materials science , biology , composite material , engineering , geotechnical engineering
Drying is an important process in the production of high quality of white pepper commodities that have a high economic value. The objective of this study was to investigate the drying process and the quality of white pepper after spouted bed drying with microwave preheating treatment based on quality parameters of total oil content and microbial contamination. The results of the study indicated that the drying process of spouted bed was able to reduce the moisture content of pepper on average by 59.94% d.b. for 31 minutes on treatment of non-preheating, 60.38% d.b. for 37 minutes on treatment of preheating of 320 watts, and 59.35% d.b. for 32 minutes at treatment of preheating of 640 watts. The initial white pepper seeds that was boiling and soaking for 3 days had a total microbial contents of 2.5 × 10 7 CFU/g. Total microbial of white pepper after spouted bed drying process without preheating was 1.54 × 10 5 CFU/g, while the total microbes of white pepper with preheating treatment of 320 and 640 watts were 3.0 × 10 4 and 6.0 × 10 3 CFU/g, respectively. Oil content in all treatments was not significantly different. Oil content obtained in the treatment of non-preheating, preheating of 320 watts and preheating of 640 watts were 2.88%, 3.21% and 2.86%, respectively. It can be concluded that, in all treatments, the amount of moisture reduction and the drying time were relatively similar. However, preheating treatment can reduce microbial content to the IPC quality standard.