UV Treatment on Inactivation of Fungal Contamination of Sri Lankan Black Pepper (Piper nigrum) seed and powder

Weerasinghe  W.A.B.S.; Amunugoda P.N.R.J.

doi:10.34256/famr2114

Weerasinghe W.A.B.S. Food Technology Section, Industrial Technology Institute, Malabe, Sri Lanka
Amunugoda P.N.R.J. Food Technology Section, Industrial Technology Institute, Malabe, Sri Lanka

Keywords: Black pepper, UV-C canopy

Abstract

A study was carried out to test the efficacy of UV- C treatment to decontaminate fungal species in black pepper. After preliminary tests carried out using a UV-C drum, a canopy type UV-C sterilization unit was designed and fabricated. Black pepper seed and powder samples were given 10, 15, and 20 minutes UV- C treatments. Results showed that UV-C canopy is effective on inactivation of yeast and moulds in black pepper seeds complying the international microbiological standard requirements for spices. Improvement of UV-C Design modification have been carrying out to obtain the potential inactivation level by UV-C light for black pepper powder and improve the inactivation level of bacteria in black pepper seed and powder.

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