2/ Supply Ability Black pepper made in Vietnam
- Supply Ability: 50000 Metric Ton / ton Metric per Month
4/ Specification Black pepper made in Vietnam
Black Pepper 500g/l | Black Pepper 500 g/l Machine Clean/Cleaned/ASTA | Black Pepper 550g/l | Light Black Pepper 300 g/l |
| – Density: 500 g/l min– Moisture: 13.5% max– Foreign matter: 1% max | – Density: 500 g/l min– Moisture: 13% max– Foreign matter: 0.5% max | – Density: 550 g/l min– Moisture: 13% max– Foreign matter: 0.5% max | – Density: 300 g/l min– Moisture: 13.5% max– Foreign matter: 6% max |
| BOLD Quality 580 g/l5mm Berry Size | Black Pepper 550 g/l Machine Clean/Cleaned/ASTA | Black Pepper 570/ 580 g/l Machine Clean/Cleaned/ASTA | Pin Head Black Pepper 1.0 1.5 2.0 mm |
| – Quality: BOLD – Density: 580 g/l– 5mm on Screen: 80 % min– Moisture: 12.5 %– Admixture: 0.2 % max– Stones & Stick: No | – Density: 550 g/l min– Moisture: 12.5% max– Foreign matter: 0.2% max | – Density: 570 g/l – 580 g/l min– Moisture: 12% max-Foreign matter: 0.2% max– Light berries: 2 – 3% | –Moisture :13.5% max–Admixture : 2% max–Above mesh 1.5 mm: 90% min–No mouldy berries, no fungus |
6/ Process of processing pepper:
Stage 2: Sort by size
- After being separated from impurities, pepper is transferred by a bucket to an island sieve for classification. Sorting island screen includes 3 sieves with sizes: 4.5mm, 4.9mm and 5.5mm. Pepper after cleaning is divided into 4 product irc;€¢ Beads are sized from F2.5mm – F4.5mm  • Seeds have sizes from F4.5mm – F4.9mm  • Beads are sized from F4.9mm – F5.5mm  • And the particle size is larger than F5.5mm
- Size-graded pepper is put into 4 containers. From these 4 containers, we can mix nuts according to the requirements of finished products for export or further processing.
- In addition, due to the attachment of a magnetic part, the impurity sieve also has the effect of separating iron and steel mixed in the raw materials. The raw pepper, after leaving the impurity sieve, has a size between 2.5 mm and 6.5 mm.
Stage 4: Aerodynamic classification
- After leaving the stone separator, there are still firm and porous peppers that are not removed due to the same size.
- The pepper is fed into an aerodynamic classifier called a Catador. In this device, there is a vertical airflow from bottom to top. As a result, the porous and light pepper particles will be lifted and released, while the firm seeds will be suspended and separated in a different way.
- The airflow in the matador is adjusted according to the quality of the pepper.
Stage 6: Washing and microbiological treatment with steam
To eliminate the most harmful microorganisms, especially salmonella, people use steam with a pressure of 2÷3kg/cm2 with a temperature of 1200C – 1400C to spray on pepper in the shortest time (about 20 – 40 degrees Celsius). seconds).In the process of absorbing hot steam, pepper is conveyed through the water extraction drum before passing through the drying system.
Stage 8: Cooling after drying and sorting
- After drying, the pepper is put into a cooling barrel and again the pepper is passed through the catalog to separate impurities including dust and pepper shells arising from the drying process. The pepper is then put into the spiral shape sorter (2nd time).
