Selected Engineering Properties of Cryogenic and Ambient Ground Black Pepper

In this paper, selected engineering properties of ground black pepper (cv. Panniyur 1) were investigated for cryogenic and ambient grinding of black pepper at different moisture contents (4%, 6%, 8% and 10% w.b.). A cryogenic grinder and a micropulverizer were used for cryogenic and ambient grinding, respectively. The ground black pepper were graded in three grades (Gr-I, Gr-II, Gr-III) using sieve BSS Nos. 40, 85 and pan, respectively. It was found that bulk density ranged from 432.8 (Gr-III) to 607.0 kg/m3 (Gr-I) for cryogenic ground samples and 458.1 (Gr-III) to 651.1 kg/m3 (Gr-I) for ambient ground samples. The angle of repose for cryogenic and ambient ground black pepper increased linearly from 25.4 ° (Gr-I) to 32.5 ° (Gr-III) and 23.8 ° (Gr-I) to 30.5 ° (Gr-III), respectively with increase in moisture content. The cryo-ground samples were found better in color. Thermal conductivity of cryo-ground samples was higher than that of ambient ground samples. Practical Applications The engineering properties of ground black pepper will be useful in designing handling, packaging and transportation equipments related to its processing and marketing. The present study on selected engineering properties such as bulk density, tap density, angle of repose, static coefficient of friction, color attributes and thermal conductivity of cryogenic as well as ambient ground black pepper provides reliable information for design of equipments for handling, processing, packaging and transportation of the ground powder, which will in turn be economically helpful for powder processing industries. The better color parameters of the ground black pepper also cause enhancement of economy that may be seen with the help of present work.