Effect of Radio Frequency Heating on Physical and Biochemical Parameters of Black Pepper Powder

摘要

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 significantdifference 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.