1Scientist (PE), Department of Processing and Food Engineering, College of Agricultural Engineering, UAS, Raichur
2Research Engineer and Head, Department of Processing and Food Engineering, College of Agricultural Engineering, UAS, Raichur
3Scientist (PE), Department of Processing and Food Engineering, College of Agricultural Engineering, UAS, Raichur
4Scientist, (Food Microbiology), AICRP on PHET, Department of Processing and Food Engineering, College of Agricultural Engineering, UAS, Raichur
*Corresponding author e-mail address: mathad2010@gmail.com
Online published on 12 March, 2020.
The effect of radio-frequency (RF) heating on quality parameters of powdered black pepper spice was investigated. Black pepper powder was treated with RF energy to achieve 70° C average temperature maintained for 15 minutes. There was no significant difference in colour, water activity and piperine content of RF-treated and untreated black pepper powder. The essential oil extracted from the treated and untreated black pepper powder was 0.52 g and 0.55 g, respectively. Total phenolic contents of black pepper essential oil were 0.29±0.02 mg GAE. g−1 oil for untreated sample and 0.30±0.02 for RF-treated sample. The results suggested that RF heating can be effectively used for black pepper powder without significant changes in its physical and biochemical parameters.
RF heating, black pepper powder, quality of black pepper
