DESIGN AND FABRICATION A PROTOTYPE MACHINE FOR SPEED UP THE WHITE PEPPER PRODUCTION USING ENZYMES SOLUTION

MUHAMMAD IZZAT FAKHRI BIN SULAIMAN 27134 FACULTY OF ENGINEERING MECHANICAL AND MANUFACTURING ENGINEERING

Tasks that had been done in past 2 week

Learn how to use solid works and recall how to use Auto Cad software.

Do a little research on pepper.

Types of pepper Production of pepper History on pepper

Image of Pepper

INTRODUCTION

Pepper (piper nigrum) is a flowering vine in the family Piperaceae. The black, white and green peppers are all produces from the same plant which is ( Piper nigrum)

Pepper is also known as the King of Spice since it create a spicy aroma and worlds widely used spice for food flavouring.
The world largest producer and exporter of pepper is Vietnam which producing 34% of worlds Piper nigrum crop in 2008. Besides Vietnam, other countries also producing pepper are Malaysia, India, Indonesia, Sri Lanka, Brazil and China.

Scope of Study

Mostly used pepper is black and white pepper. In term of business, both of these peppers are most produced for exportation and as well more demand for importation.

Production of black pepper is greater than white pepper. Statistic show in 2003, total production for black pepper is 19 ,800 tons while white pepper is 2, 200.
Thus, the purpose for this research is to design a specific machine for white pepper production.

White Pepper and Enzymes effect

Compare to black pepper which consists of strongest tastes when it is freshly ground, the white paper gives less aromatic tastes. White pepper is suitable in making a sauce while black pepper is using in seasonings. In traditional method, the white pepper need to be soaked in the water for about 1 week before it convert into white pepper. Thus, the use of enzyme will shortening the white pepper process and improve yield.

Problem Statement

The production of white pepper is less than the production of black pepper due to the pricing issues. The white pepper production process is time consuming since it need to be soak in the water for very long time. Soaked the white pepper for a very long time may leads to the risk of heavy microbiological contamination. Traditional method of white pepper processing is labor intensive which mean more cost is required in implement the use for labor then processing the white pepper.

Objective

To generate and create the design of the machine that suitable for the processes of white pepper. To forecast the problem happen if the machine is operated in the real environment To evaluate which design is suitable for the real design of the machine. To ensure the design of the machine is follow the dimension.