Description
I hope this is helpful. Here is some more detailed information on the common specifications for whole black pepper:
Size: Typically 2.5 to 7.0 mm in diameter, with a globular shape and wrinkled pericarp.
Color: Black or brownish-black.
Moisture Content: Typically, the moisture content should be no more than 12%.
Purity: Should be at least 99% pure.
Foreign Matter: Less than 0.5% of foreign matter.
Bulk Density: Can range from 500 to 550 g/l.
Here’s a more detailed look:
Physical Characteristics:
- Size: Typically 2.5 – 7.0 mm (approximate) in diameter, with a globular shape and wrinkled pericarp.
- Color: Black or brownish-black.
- Moisture Content: Generally, a maximum of 12%.
- Purity: Should be at least 99% pure.
- Foreign Matter: Less than 0.5% of foreign matter.
- Bulk Density: Can range from 500 to 550 g/l.
Chemical Analysis:
- Moisture: Maximum 12%.
- Ash: Maximum 3.5% (acid-insoluble ash).
- Volatile Oil: Minimum 1.0%.
- Piperine: Can vary by grade, but often 4% and above for higher grades.
Microbiological Analysis:
- Total Plate Count: Maximum 1×106 cfu/g.
- Yeast and Mold: Maximum limits are typically specified.
- Salmonella: Should be absent in specified samples.
Other Considerations:
- Grading: Mechanical grading is often used, with sieves of different sizes (e.g., 3, 4.5, 4.75, and 5 mm).
- Treatment: Some black pepper is steam-treated.
- Storage: Should be stored in a cool, dry place with low humidity and protected from light.
- Shelf Life: Typically 24 months when stored properly.
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