Cardamom is an important spice commodity of international commerce ever since the ancient Greek and Roman period.It is processed into various products like cardamom seeds,
cardamom powder, cardamom oil, cardamom oleoresin, encapsulated cardamom flavor etc. Processing of cardamom requires close monitoring right from harvest to the drying and final grading.Cardamom having cool and refreshing aroma and pleasant and sweet taste, the food prepared by adding it is likely to become more acceptable to more people in the coming years.
Industrial processing and related technological aspects of these products are covered here.
Spice Cultivation and Processing (Celery, Cinnamon, Coriander, Cloves, Fennel Seed, Garlic, Ginger, Lemon Balm, Mustard, Onion, Parsley, Savory, Sorrel, Tamarind, Turmeric, Sesame, Sassafras, Rosemary, Poppy Seed, Paprika, Oregano, Lemongrass)
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavoring or as a garnish. Sometimes, spices may be ground into a powder for convenience. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, or as a vegetable.
See more
https://goo.gl/tPVrSj
https://goo.gl/vtT69R
https://goo.gl/7Z7fUU
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
How to Process Spice, Ground and Processed Spices, Spice Processing Plant, Spice Processing Machine, Spice Processing, Spices Small Scale Industry, Spices Business Plan, Spice Machinery Plant, How to Start Home Based Spice Business in India, How to Start Spices Business, Starting Spice Business, Start Spice Business in India, Spices Business Plan in India, Masala Business Plan, Masala Business Profitable, How to Start Spices Processing Business, Small-Scale Spice Processing, Cultivation of Spices in India, Spice Growing, Spices Farming, Profitable Spices to Grow, Growing Spices, How to Grow Spices, Spice Cultivation, Spices and Condiments, Cultivation of Spices, Cultivation of Spice Crops, Spices Grown in India, Condiments & Spices, Spices and Condiments Cultivation, Spices and Condiments Processing, Condiment Processing Business, Condiments Industry, Tissue Culture and In Vitro Conservation of Spices, In Vitro Propagation of Black Pepper, Water Management of Spice Crops, Spices in Ayurveda, Medicinal Applications of Spices and Herbs, Bulbous Spices, Dehydration of Onion, Tissue Culture of Garlic, Garlic Cultivation, Commercial Forms of Dehydrated Garlic, Garlic Powder, Garlic Salt, Oil of Garlic, Garlic Oleoresin, Tissue Culture of Celery Seed, Celery Cultivation, Tissue Culture of Coriander, Coriander Cultivation, Coriander Herb Oil, Coriander Oleoresin, Aromatic Tree Spices, Acidulant Tree Spices, Harvesting of Fruits, Balm or Lemon Balm, Curry Leaf Cultivation, Curry Leaf, Vanilla Production Plan By Tissue-Culture Technique, Processed Products, Spice Blends, Seasonings and Condiments, Tissue Culture of Spices
Powerpoint dealing with the processing of Pepper and Cardamom. It deals with the flowchart involving the processing of these spices. It also deals with the various unit operations involved and the kind of equipment which is used to for the unit operations. it deals with all the processing after harvesting to drying, cleaning, packaging, storage etc of the spices
Cardamom is an important spice commodity of international commerce ever since the ancient Greek and Roman period.It is processed into various products like cardamom seeds,
cardamom powder, cardamom oil, cardamom oleoresin, encapsulated cardamom flavor etc. Processing of cardamom requires close monitoring right from harvest to the drying and final grading.Cardamom having cool and refreshing aroma and pleasant and sweet taste, the food prepared by adding it is likely to become more acceptable to more people in the coming years.
Industrial processing and related technological aspects of these products are covered here.
Spice Cultivation and Processing (Celery, Cinnamon, Coriander, Cloves, Fennel Seed, Garlic, Ginger, Lemon Balm, Mustard, Onion, Parsley, Savory, Sorrel, Tamarind, Turmeric, Sesame, Sassafras, Rosemary, Poppy Seed, Paprika, Oregano, Lemongrass)
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavoring or as a garnish. Sometimes, spices may be ground into a powder for convenience. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, or as a vegetable.
See more
https://goo.gl/tPVrSj
https://goo.gl/vtT69R
https://goo.gl/7Z7fUU
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
How to Process Spice, Ground and Processed Spices, Spice Processing Plant, Spice Processing Machine, Spice Processing, Spices Small Scale Industry, Spices Business Plan, Spice Machinery Plant, How to Start Home Based Spice Business in India, How to Start Spices Business, Starting Spice Business, Start Spice Business in India, Spices Business Plan in India, Masala Business Plan, Masala Business Profitable, How to Start Spices Processing Business, Small-Scale Spice Processing, Cultivation of Spices in India, Spice Growing, Spices Farming, Profitable Spices to Grow, Growing Spices, How to Grow Spices, Spice Cultivation, Spices and Condiments, Cultivation of Spices, Cultivation of Spice Crops, Spices Grown in India, Condiments & Spices, Spices and Condiments Cultivation, Spices and Condiments Processing, Condiment Processing Business, Condiments Industry, Tissue Culture and In Vitro Conservation of Spices, In Vitro Propagation of Black Pepper, Water Management of Spice Crops, Spices in Ayurveda, Medicinal Applications of Spices and Herbs, Bulbous Spices, Dehydration of Onion, Tissue Culture of Garlic, Garlic Cultivation, Commercial Forms of Dehydrated Garlic, Garlic Powder, Garlic Salt, Oil of Garlic, Garlic Oleoresin, Tissue Culture of Celery Seed, Celery Cultivation, Tissue Culture of Coriander, Coriander Cultivation, Coriander Herb Oil, Coriander Oleoresin, Aromatic Tree Spices, Acidulant Tree Spices, Harvesting of Fruits, Balm or Lemon Balm, Curry Leaf Cultivation, Curry Leaf, Vanilla Production Plan By Tissue-Culture Technique, Processed Products, Spice Blends, Seasonings and Condiments, Tissue Culture of Spices
Powerpoint dealing with the processing of Pepper and Cardamom. It deals with the flowchart involving the processing of these spices. It also deals with the various unit operations involved and the kind of equipment which is used to for the unit operations. it deals with all the processing after harvesting to drying, cleaning, packaging, storage etc of the spices
Primary and minimal processing of fruits and vegetablesrani mamatha
primary processing and minimal processing of fruits and vegetables. (grading, sorting, cleaning, washing, peeling, minimal processing).
minimal processing flow chart , types of sorting, grading.
types of peeling.
blanching, types of blanching.
bio control agent, browning agent.
Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
The soft, golden colored and delicate cigar-like rolls of Ceylon Cinnamon has long been an essential part of world cuisine and herbal medication yet claims its' origin to the humble cinnamon groves in the Western coast of Sri Lanka. The crop now grows in South America and the West Indies, Seychelles, and Reunion. The best quality cinnamon is produced in Sri Lanka.
Production
The bushes grow well in shaded places with an average rainfall and without extremes of temperature. The optimum temperature for production is between 27 and 30°C. The soil should not be waterlogged as this produces a bitter-tasting bark. Eight or tenside branches grow on the bush and these are harvested after about three years to obtain the cinnamon bark.
Harvesting
Cinnamon bark is harvested twice a year immediately after each of the rainy seasons when the humidity makes the bark peel more easily. The trees are first harvested when they are three years old, one year after pruning. The side stems that are about three years old are removed and the bark is stripped off. Cinnamon bark is only obtained from stems that are between 1.2 and 5cm in diameter.
Processing
Processing accounts for about 60% of the cost of production of cinnamon. This is because the peeling of bark from the stems is labour intensive and is usually done by hand, by skilled peelers. The quality of cinnamon depends on how well the bark is removed from the stems
Drying
The compound quills are placed on coir rope racks and dried in the shade to prevent warping. After four or five days of drying, the quills are rolled on a board to tighten the filling and then placed in subdued sunlight for further drying.
Grading
quality of cinnamon is judged by the thickness of the bark, the appearance (broken or entire quills) and the aroma and flavour.
Packaging
Cinnamon quills are cut into pieces up to 10cm in length and packed into moisture-proof polypropylene bags for sale. The bags should be sealed to prevent moisture from entering. Sealing machines can be used to seal the bags. Attractive labels should be applied to the products.
Storage
Dried cinnamon quills must be stored in moisture-proof containers away from direct sunlight. The stored cinnamon quills should be inspected regularly for signs of spoilage or moisture. If they have absorbed moisture, they should be re-dried to a moisture content of 10%.
Basic information about wheat and its uses in the bakery department. Gives knowledge on wheat milling process and the types of Flour used in the bakery
Recent advances in quality and processing of plantation crops in India, Role ...AmanDohre
Recent advances in quality and processing of plantation crops in India, Role of Commodity Boards in Development of Plantation Crops.
Recent advancements in the quality and processing of plantation crops in India have revolutionized the sector, enhancing both productivity and market competitiveness. Innovations in cultivation practices, irrigation techniques, and pest management have improved crop quality and yield. Additionally, advancements in post-harvest handling, processing technologies, and value-added product development have increased the value of plantation crops in domestic and international markets.
Commodity Boards, such as the Tea Board, Coffee Board, and Rubber Board, play a crucial role in the development of plantation crops in India. These boards provide support to growers through research, extension services, training programs, and quality certification. They also facilitate market promotion, export promotion, and price stabilization measures, ensuring the sustainability and profitability of plantation crop cultivation. Through collaboration with industry stakeholders and government agencies, commodity boards drive innovation, investment, and growth in the plantation sector, contributing to India's position as a global leader in plantation crop production and trade.
Primary and minimal processing of fruits and vegetablesrani mamatha
primary processing and minimal processing of fruits and vegetables. (grading, sorting, cleaning, washing, peeling, minimal processing).
minimal processing flow chart , types of sorting, grading.
types of peeling.
blanching, types of blanching.
bio control agent, browning agent.
Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
The soft, golden colored and delicate cigar-like rolls of Ceylon Cinnamon has long been an essential part of world cuisine and herbal medication yet claims its' origin to the humble cinnamon groves in the Western coast of Sri Lanka. The crop now grows in South America and the West Indies, Seychelles, and Reunion. The best quality cinnamon is produced in Sri Lanka.
Production
The bushes grow well in shaded places with an average rainfall and without extremes of temperature. The optimum temperature for production is between 27 and 30°C. The soil should not be waterlogged as this produces a bitter-tasting bark. Eight or tenside branches grow on the bush and these are harvested after about three years to obtain the cinnamon bark.
Harvesting
Cinnamon bark is harvested twice a year immediately after each of the rainy seasons when the humidity makes the bark peel more easily. The trees are first harvested when they are three years old, one year after pruning. The side stems that are about three years old are removed and the bark is stripped off. Cinnamon bark is only obtained from stems that are between 1.2 and 5cm in diameter.
Processing
Processing accounts for about 60% of the cost of production of cinnamon. This is because the peeling of bark from the stems is labour intensive and is usually done by hand, by skilled peelers. The quality of cinnamon depends on how well the bark is removed from the stems
Drying
The compound quills are placed on coir rope racks and dried in the shade to prevent warping. After four or five days of drying, the quills are rolled on a board to tighten the filling and then placed in subdued sunlight for further drying.
Grading
quality of cinnamon is judged by the thickness of the bark, the appearance (broken or entire quills) and the aroma and flavour.
Packaging
Cinnamon quills are cut into pieces up to 10cm in length and packed into moisture-proof polypropylene bags for sale. The bags should be sealed to prevent moisture from entering. Sealing machines can be used to seal the bags. Attractive labels should be applied to the products.
Storage
Dried cinnamon quills must be stored in moisture-proof containers away from direct sunlight. The stored cinnamon quills should be inspected regularly for signs of spoilage or moisture. If they have absorbed moisture, they should be re-dried to a moisture content of 10%.
Basic information about wheat and its uses in the bakery department. Gives knowledge on wheat milling process and the types of Flour used in the bakery
Recent advances in quality and processing of plantation crops in India, Role ...AmanDohre
Recent advances in quality and processing of plantation crops in India, Role of Commodity Boards in Development of Plantation Crops.
Recent advancements in the quality and processing of plantation crops in India have revolutionized the sector, enhancing both productivity and market competitiveness. Innovations in cultivation practices, irrigation techniques, and pest management have improved crop quality and yield. Additionally, advancements in post-harvest handling, processing technologies, and value-added product development have increased the value of plantation crops in domestic and international markets.
Commodity Boards, such as the Tea Board, Coffee Board, and Rubber Board, play a crucial role in the development of plantation crops in India. These boards provide support to growers through research, extension services, training programs, and quality certification. They also facilitate market promotion, export promotion, and price stabilization measures, ensuring the sustainability and profitability of plantation crop cultivation. Through collaboration with industry stakeholders and government agencies, commodity boards drive innovation, investment, and growth in the plantation sector, contributing to India's position as a global leader in plantation crop production and trade.
Entrepreneurship Opportunities in Horticultural Crop Processing Ramabhau Patil
Help effective backward linkages with small holder farmers for processing their raw produce
Reduce post harvest losses and increase availability of by products for further processing.
Can provide processed food of highest quality at affordable cost to consumers
Help environment by needing least food miles
Ensure traceability of raw materials used for processed product suitable for export and elite urban market.
Shorten the supply chain, increase the profitability of farmers and ultimately increase from GDP from agriculture and help to reduce poverty
Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the Coffea genus. From the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. The seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. Let's get overlook to this coffee from this presentation.
Ripening.ppt ruit ripening is a natural process in which a fruit goes through...RoselynAdajar
Ripening is a process in fruits that causes them to become more palatable. In general, fruit becomes sweeter, less green, and softer as it ripens. Even though the acidity of fruit increases as it ripens, the higher acidity level does not make the fruit seem tarter. This effect is attributed to the Brix-Acid Ratio.
Fruit ripening is a natural process in which a fruit goes through various physical and chemical changes and gradually becomes sweet, colored, soft, and palatable. Fruit ripening process can also be stimulated by applying artificial fruit ripening agents. Farmers and vendors often use artificial ripening agents to control the rate of fruit ripening. However, because of the potential health hazards related to the ripening agents, artificial fruit ripening process is highly debatable throughout the world.Different fruit ripening agents can be used to ripen fruits artificially and to provide fruits the desired color and taste within a short time. In recent years, the use of artificial fruit ripening agents is becoming much prevalent, the agents being mostly used for commercial purposes, i.e., to make the fruits available to customers during off-season.
atural fruit ripening is a combination of physiological, biochemical, and molecular processes [21–24]. It involves coordination of different metabolisms with activation and deactivation of various genes, which leads to changes in color, sugar content, acidity, texture, and aroma volatiles [21, 22, 25]. The change in color during the fruit ripening process is a result of unmasking of pigments by degradation of chlorophyll, synthesis of different types of anthocyanins and their accumulation in vacuoles, and accumulation of carotenoids. Production of complex mixture of volatile compounds, such as ocimene and myrcene, and degradation of bitter principles (diverse groups of plant constituents such as alkaloid and sesquiterpene are linked only by their bitter taste), flavonoids, tannins, and other related compounds enhance the flavor and aroma of the fruit. Sweetness increases because of increased gluconeogenesis (metabolic pathway that generates glucose), hydrolysis of polysaccharides, decreased acidity, and accumulation of sugars and organic acids. Furthermore, textural changes resulting in the softening of fruits occur due to enzyme-mitigated alteration in structure and composition of the cell wall [23, 26, 27]. Through the above changes, fruit becomes ripe with distinctive characteristics: sweet, colored, soft, and palatable.
Artificial fruit ripening and possible health hazards
Ethylene, a hormone naturally produced within fruit, regulates fruit ripening by initiating and/or controlling a series of chemical and biochemical activities [28]; the compound does so by coordinating the genes responsible for activities including increase in the rate of respiration, autocatalytic ethylene production, chlorophyll degradation, carotenoid synthesis alongside conversion of starch to sugar, increased a
some of important points regarading food addittives and fruits and vegetables and all food related acts and estiblished year and heighest production states of major crops. some mostly asked flavours and beverages . FPO specification of important products
Richard's aventures in two entangled wonderlandsRichard Gill
Since the loophole-free Bell experiments of 2020 and the Nobel prizes in physics of 2022, critics of Bell's work have retreated to the fortress of super-determinism. Now, super-determinism is a derogatory word - it just means "determinism". Palmer, Hance and Hossenfelder argue that quantum mechanics and determinism are not incompatible, using a sophisticated mathematical construction based on a subtle thinning of allowed states and measurements in quantum mechanics, such that what is left appears to make Bell's argument fail, without altering the empirical predictions of quantum mechanics. I think however that it is a smoke screen, and the slogan "lost in math" comes to my mind. I will discuss some other recent disproofs of Bell's theorem using the language of causality based on causal graphs. Causal thinking is also central to law and justice. I will mention surprising connections to my work on serial killer nurse cases, in particular the Dutch case of Lucia de Berk and the current UK case of Lucy Letby.
What is greenhouse gasses and how many gasses are there to affect the Earth.moosaasad1975
What are greenhouse gasses how they affect the earth and its environment what is the future of the environment and earth how the weather and the climate effects.
Introduction:
RNA interference (RNAi) or Post-Transcriptional Gene Silencing (PTGS) is an important biological process for modulating eukaryotic gene expression.
It is highly conserved process of posttranscriptional gene silencing by which double stranded RNA (dsRNA) causes sequence-specific degradation of mRNA sequences.
dsRNA-induced gene silencing (RNAi) is reported in a wide range of eukaryotes ranging from worms, insects, mammals and plants.
This process mediates resistance to both endogenous parasitic and exogenous pathogenic nucleic acids, and regulates the expression of protein-coding genes.
What are small ncRNAs?
micro RNA (miRNA)
short interfering RNA (siRNA)
Properties of small non-coding RNA:
Involved in silencing mRNA transcripts.
Called “small” because they are usually only about 21-24 nucleotides long.
Synthesized by first cutting up longer precursor sequences (like the 61nt one that Lee discovered).
Silence an mRNA by base pairing with some sequence on the mRNA.
Discovery of siRNA?
The first small RNA:
In 1993 Rosalind Lee (Victor Ambros lab) was studying a non- coding gene in C. elegans, lin-4, that was involved in silencing of another gene, lin-14, at the appropriate time in the
development of the worm C. elegans.
Two small transcripts of lin-4 (22nt and 61nt) were found to be complementary to a sequence in the 3' UTR of lin-14.
Because lin-4 encoded no protein, she deduced that it must be these transcripts that are causing the silencing by RNA-RNA interactions.
Types of RNAi ( non coding RNA)
MiRNA
Length (23-25 nt)
Trans acting
Binds with target MRNA in mismatch
Translation inhibition
Si RNA
Length 21 nt.
Cis acting
Bind with target Mrna in perfect complementary sequence
Piwi-RNA
Length ; 25 to 36 nt.
Expressed in Germ Cells
Regulates trnasposomes activity
MECHANISM OF RNAI:
First the double-stranded RNA teams up with a protein complex named Dicer, which cuts the long RNA into short pieces.
Then another protein complex called RISC (RNA-induced silencing complex) discards one of the two RNA strands.
The RISC-docked, single-stranded RNA then pairs with the homologous mRNA and destroys it.
THE RISC COMPLEX:
RISC is large(>500kD) RNA multi- protein Binding complex which triggers MRNA degradation in response to MRNA
Unwinding of double stranded Si RNA by ATP independent Helicase
Active component of RISC is Ago proteins( ENDONUCLEASE) which cleave target MRNA.
DICER: endonuclease (RNase Family III)
Argonaute: Central Component of the RNA-Induced Silencing Complex (RISC)
One strand of the dsRNA produced by Dicer is retained in the RISC complex in association with Argonaute
ARGONAUTE PROTEIN :
1.PAZ(PIWI/Argonaute/ Zwille)- Recognition of target MRNA
2.PIWI (p-element induced wimpy Testis)- breaks Phosphodiester bond of mRNA.)RNAse H activity.
MiRNA:
The Double-stranded RNAs are naturally produced in eukaryotic cells during development, and they have a key role in regulating gene expression .
Observation of Io’s Resurfacing via Plume Deposition Using Ground-based Adapt...Sérgio Sacani
Since volcanic activity was first discovered on Io from Voyager images in 1979, changes
on Io’s surface have been monitored from both spacecraft and ground-based telescopes.
Here, we present the highest spatial resolution images of Io ever obtained from a groundbased telescope. These images, acquired by the SHARK-VIS instrument on the Large
Binocular Telescope, show evidence of a major resurfacing event on Io’s trailing hemisphere. When compared to the most recent spacecraft images, the SHARK-VIS images
show that a plume deposit from a powerful eruption at Pillan Patera has covered part
of the long-lived Pele plume deposit. Although this type of resurfacing event may be common on Io, few have been detected due to the rarity of spacecraft visits and the previously low spatial resolution available from Earth-based telescopes. The SHARK-VIS instrument ushers in a new era of high resolution imaging of Io’s surface using adaptive
optics at visible wavelengths.
(May 29th, 2024) Advancements in Intravital Microscopy- Insights for Preclini...Scintica Instrumentation
Intravital microscopy (IVM) is a powerful tool utilized to study cellular behavior over time and space in vivo. Much of our understanding of cell biology has been accomplished using various in vitro and ex vivo methods; however, these studies do not necessarily reflect the natural dynamics of biological processes. Unlike traditional cell culture or fixed tissue imaging, IVM allows for the ultra-fast high-resolution imaging of cellular processes over time and space and were studied in its natural environment. Real-time visualization of biological processes in the context of an intact organism helps maintain physiological relevance and provide insights into the progression of disease, response to treatments or developmental processes.
In this webinar we give an overview of advanced applications of the IVM system in preclinical research. IVIM technology is a provider of all-in-one intravital microscopy systems and solutions optimized for in vivo imaging of live animal models at sub-micron resolution. The system’s unique features and user-friendly software enables researchers to probe fast dynamic biological processes such as immune cell tracking, cell-cell interaction as well as vascularization and tumor metastasis with exceptional detail. This webinar will also give an overview of IVM being utilized in drug development, offering a view into the intricate interaction between drugs/nanoparticles and tissues in vivo and allows for the evaluation of therapeutic intervention in a variety of tissues and organs. This interdisciplinary collaboration continues to drive the advancements of novel therapeutic strategies.
Richard's entangled aventures in wonderlandRichard Gill
Since the loophole-free Bell experiments of 2020 and the Nobel prizes in physics of 2022, critics of Bell's work have retreated to the fortress of super-determinism. Now, super-determinism is a derogatory word - it just means "determinism". Palmer, Hance and Hossenfelder argue that quantum mechanics and determinism are not incompatible, using a sophisticated mathematical construction based on a subtle thinning of allowed states and measurements in quantum mechanics, such that what is left appears to make Bell's argument fail, without altering the empirical predictions of quantum mechanics. I think however that it is a smoke screen, and the slogan "lost in math" comes to my mind. I will discuss some other recent disproofs of Bell's theorem using the language of causality based on causal graphs. Causal thinking is also central to law and justice. I will mention surprising connections to my work on serial killer nurse cases, in particular the Dutch case of Lucia de Berk and the current UK case of Lucy Letby.
THE IMPORTANCE OF MARTIAN ATMOSPHERE SAMPLE RETURN.Sérgio Sacani
The return of a sample of near-surface atmosphere from Mars would facilitate answers to several first-order science questions surrounding the formation and evolution of the planet. One of the important aspects of terrestrial planet formation in general is the role that primary atmospheres played in influencing the chemistry and structure of the planets and their antecedents. Studies of the martian atmosphere can be used to investigate the role of a primary atmosphere in its history. Atmosphere samples would also inform our understanding of the near-surface chemistry of the planet, and ultimately the prospects for life. High-precision isotopic analyses of constituent gases are needed to address these questions, requiring that the analyses are made on returned samples rather than in situ.
This presentation explores a brief idea about the structural and functional attributes of nucleotides, the structure and function of genetic materials along with the impact of UV rays and pH upon them.
Slide 1: Title Slide
Extrachromosomal Inheritance
Slide 2: Introduction to Extrachromosomal Inheritance
Definition: Extrachromosomal inheritance refers to the transmission of genetic material that is not found within the nucleus.
Key Components: Involves genes located in mitochondria, chloroplasts, and plasmids.
Slide 3: Mitochondrial Inheritance
Mitochondria: Organelles responsible for energy production.
Mitochondrial DNA (mtDNA): Circular DNA molecule found in mitochondria.
Inheritance Pattern: Maternally inherited, meaning it is passed from mothers to all their offspring.
Diseases: Examples include Leber’s hereditary optic neuropathy (LHON) and mitochondrial myopathy.
Slide 4: Chloroplast Inheritance
Chloroplasts: Organelles responsible for photosynthesis in plants.
Chloroplast DNA (cpDNA): Circular DNA molecule found in chloroplasts.
Inheritance Pattern: Often maternally inherited in most plants, but can vary in some species.
Examples: Variegation in plants, where leaf color patterns are determined by chloroplast DNA.
Slide 5: Plasmid Inheritance
Plasmids: Small, circular DNA molecules found in bacteria and some eukaryotes.
Features: Can carry antibiotic resistance genes and can be transferred between cells through processes like conjugation.
Significance: Important in biotechnology for gene cloning and genetic engineering.
Slide 6: Mechanisms of Extrachromosomal Inheritance
Non-Mendelian Patterns: Do not follow Mendel’s laws of inheritance.
Cytoplasmic Segregation: During cell division, organelles like mitochondria and chloroplasts are randomly distributed to daughter cells.
Heteroplasmy: Presence of more than one type of organellar genome within a cell, leading to variation in expression.
Slide 7: Examples of Extrachromosomal Inheritance
Four O’clock Plant (Mirabilis jalapa): Shows variegated leaves due to different cpDNA in leaf cells.
Petite Mutants in Yeast: Result from mutations in mitochondrial DNA affecting respiration.
Slide 8: Importance of Extrachromosomal Inheritance
Evolution: Provides insight into the evolution of eukaryotic cells.
Medicine: Understanding mitochondrial inheritance helps in diagnosing and treating mitochondrial diseases.
Agriculture: Chloroplast inheritance can be used in plant breeding and genetic modification.
Slide 9: Recent Research and Advances
Gene Editing: Techniques like CRISPR-Cas9 are being used to edit mitochondrial and chloroplast DNA.
Therapies: Development of mitochondrial replacement therapy (MRT) for preventing mitochondrial diseases.
Slide 10: Conclusion
Summary: Extrachromosomal inheritance involves the transmission of genetic material outside the nucleus and plays a crucial role in genetics, medicine, and biotechnology.
Future Directions: Continued research and technological advancements hold promise for new treatments and applications.
Slide 11: Questions and Discussion
Invite Audience: Open the floor for any questions or further discussion on the topic.
Earliest Galaxies in the JADES Origins Field: Luminosity Function and Cosmic ...Sérgio Sacani
We characterize the earliest galaxy population in the JADES Origins Field (JOF), the deepest
imaging field observed with JWST. We make use of the ancillary Hubble optical images (5 filters
spanning 0.4−0.9µm) and novel JWST images with 14 filters spanning 0.8−5µm, including 7 mediumband filters, and reaching total exposure times of up to 46 hours per filter. We combine all our data
at > 2.3µm to construct an ultradeep image, reaching as deep as ≈ 31.4 AB mag in the stack and
30.3-31.0 AB mag (5σ, r = 0.1” circular aperture) in individual filters. We measure photometric
redshifts and use robust selection criteria to identify a sample of eight galaxy candidates at redshifts
z = 11.5 − 15. These objects show compact half-light radii of R1/2 ∼ 50 − 200pc, stellar masses of
M⋆ ∼ 107−108M⊙, and star-formation rates of SFR ∼ 0.1−1 M⊙ yr−1
. Our search finds no candidates
at 15 < z < 20, placing upper limits at these redshifts. We develop a forward modeling approach to
infer the properties of the evolving luminosity function without binning in redshift or luminosity that
marginalizes over the photometric redshift uncertainty of our candidate galaxies and incorporates the
impact of non-detections. We find a z = 12 luminosity function in good agreement with prior results,
and that the luminosity function normalization and UV luminosity density decline by a factor of ∼ 2.5
from z = 12 to z = 14. We discuss the possible implications of our results in the context of theoretical
models for evolution of the dark matter halo mass function.
QUALITY AND PROCESSING OF SPICES ppt - Copy (2) - Copy.pptx
1. QUALITY AND PROCESSING OF SPICES
Master’s Seminar (PSM-591)
Speaker : SHIVANAND D AINAPUR
H-2019-89-M
MSc. IInd year
Spices, Plantation, Medicinal and Aromatic Plants
Department of Vegetable Science
2. • Spices: ‘Any dried plant product used primarily for seasoning purposes’
• India, ‘The Land of Spices’ is one of the largest producer and exporter of
spices in the world
• India- prominent domestic market for spices in the world
• Indian spices are popular for their flavour and aroma in domestic as well as in
the international markets
• 109 spices belongs 31 families- notified by the International Standards
Organisation (ISO) and 52 spices are brought under the purview of Spice
Board (around 63 of spices are produced in India)
INTRODUCTION
(ASTA, 2008 and Nybe et al., 2007 )
3. Area, production and export scenario of spices
(www.Statista.com & Spice Board, 2020)
Chilli
28%
Mint Products
19%
Cumin
15%
Spice oil and
Olepresin
11%
Turmeric
7%
Curry powder
and paste
4%
Pepper
3%
Crdamom
2% Coriander
2%
Ginger
1%
Other spices…
EXPORT DURING2018-19
Export of spice commodities
About 9.1 M T of spice is produced in an area of 3.97 M ha
(2018-19)
Leading products in export are Chilli, Mint products, Cumin
Spice oil & Oleoresins, turmeric etc. (2018-19)
4. Basic functions of spices
Basic function Spices as major function Spices as sub function
Flavouring Vanilla, Cardamom, Cinnamon, Allspice, Mint,
Dill, Cumin, Star anise, Basil, Anise, Mace,
Nutmeg, Fennel, Fenugreek,
Garlic, Onion, Clove, Thyme,
Rosemary, etc.
Deodorizing /
masking
Garlic, Onion, Rosemary, Clove, Thyme,
Caraway, coriander
Pungency Pepper, Red pepper, Garlic, Onion, clove ,
Thyme, Rosemary, Caraway, Coriander,
Mustard, Ginger
Allspice, Mint, Cumin, Mace,
Fennel, Cardamom, Nutmeg,
etc.
Colouring Paprika, Turmeric, Saffron
(Ravindaran et al., 2001)
5. Quality Control and Standards
• Stringent quality control measures and quality
certification from internationally recognized
agencies
• Pre-shipment inspection and validation of quality
checks
• Spice Board awards- Indian Spices Logo as mark of
genuine, superior quality Indian spices & Spice House
Certificate
• Sample testing with the various international
agencies such as American Spice trade organization,
International Pepper Community and Erofins
Laboratory (Germany)
(https://www.business-standard.com/spices-board-introduces-quality-certification & Spice Board )
6. • Quality Evaluation Laboratory (1989)- monitors quality of spices produced and
processed in the country
• Helps to identify pesticides, illegal dilution and life-threatening fungi seen in spices, using
advanced equipment
• Quality standards applicable are BIS, FSSAI, AGMARK, ASTA and ESA.
• BIS recently standardized for 35 spice commodities
The regional quality laboratories:
1) Mumbai (Maharashtra, 2008)
2) Guntur (Andhra Pradesh, 2010)
3) Gummidipoondi (TN, Chennai, 2011)
4) Narela (New Delhi, 2012)
5) Tuticorin (Tamil Nadu, 2013)
6) Kandla (Gujarat, 2016)
(https://www.indianspices.com/quality-evaluation-laboratory)
7. Spoilage factors
• Formation of dew over the product- excess
heat and improper ventilation
• Microbial contamination- increased humidity
• Loss of aroma- oxidation reaction of aromatic
compounds
• Discolouration of natural pigments- sunlight
• Ingress of moisture- spices lose their free
flowing property
• Insect infection
(Rangaprasad, 2019 & Costa et al., 2019)
8. Processing and Value Addition
• Processing is “a variety of operations from harvesting on the farm to
different forms of culinary preparation in the home”
• Value addition: For the same volume of primary product, high price is
realized by means of processing, packaging or up-grading the quality by
some other ways
(www.eufic.org 2010 & Ravindran, 2001)
10. Black pepper - King of Spices
• Pepper (Piper nigrum L.) has supreme position
among spices
• Pepper of commerce- dried mature fruit
(drupe)
• Fruits are used as food and medicine
• India’s share in world– 40% by area and 23% by
production
• Predominantly cultivated in Kerala, Karnataka,
Tamil Nadu & introduced in Maharashtra, Andhra
Pradesh, Assam and Tripura
• Pungency of pepper due to piperine (5% crude
piperine)
(Purseglove et al., 1981 & Chadha, 2019)
11. Harvesting
• Pungency decreases with maturation
• Harvest at right stage of maturity to
get a dried product of good quality
• When 1 or 2 berries turn yellow
(Ravindran, 2001 & Chadha, 2019)
Product Stages of maturity
Canned pepper 4-5 months after flowering
Dehydrated green
pepper
10-15 days before full maturity
Oil & Oleoresin 15-20 days before full maturity
Black pepper Fully mature (1-2 berries changing to yellow colour)
Pepper powder Fully mature with maximum starch
White pepper Fully ripe
13. Despiking & Blanching
Despiking: Kept in a bag for 12-24 hours- easy separation of berries from spike
• Trampling with legs- berries separation
• Mechanical threshers are used of varying capacities (50-2500 kg/h)
Blanching: Dip in boiling water for a minute before drying
• Activates the phenolase enzyme responsible for black colour development
• Reduces the drying time by 2 days
• Reduces microbial load
(Chadha, 2019 & https://www.indianspices.com/guidelines-quality-improvement.html)
Trampling with legs Power operated thresher (2 hp) Blanching by immersing in hot water
14. Curing/drying
• Freshly harvested berries contain 65-70%
moisture
• Moisture content reduced to 10%, to
avoid microbial spoilage
• Shining black colour is achieved by activity
of enzyme phenolase on chlorophyll
• Sun-drying for 4-6 days
Periodical turning for uniform drying
• Artificial drying:
Homogenous drying of product
Uniform colour
(Krishnamurthy et al., 1993 , Blumenburg et al., 1997 and Chadha, 2019)
Solar cabinet dryer
Wood fired dryer
Sun-drying
Electrical dryer
15. Case study - 1
Pepper
type
Pre-treatement Drying
period
(days)
Sun-drying Oven-drying
Moisture
content (%)
Microbial load Moisture
content (%)
Microbial load
Surface Homogenate Surface Homogenate
Black Untreated 7 14.60 5.99 5.67 11.20 4.08 3.32
14 10.50 5.11 3.54 ND ND ND
Steeped only 7 15.20 2.41 2.08 10.40 <1.48 <1.48
14 10.38 <1.48 <1.48 ND ND ND
Steeped & surface disinfected 7 16.02 <1.48 <1.48 11.00 <1.00 <1.48
14 10.50 <1.48 0.00 ND ND ND
White Steeped only 7(4) 11.30 2.36 2.15 10.50 <1.00 <1.00
Steeped & surface disinfected 7(4) 12.00 <1.00 0.00 11.30 <1.00 <1.00
• Drying in the oven generally achieved the required moisture content earlier and more uniformly than sun-drying
• Pre-treatments such as steeping in boiling water alone or steeping and surface disinfection of fresh pepper
fruits before drying drastically reduced the microbial load
16. Cleaning and Grading
• Removal of extraneous matter-
spent spikes, pinheads, stones,
soil particles etc.
• In small scale- done by
winnowing and handpicking
• In large scale- done by multiple
sieve - cum air classifier type of
machine
• Average dry recovery: 33-37%
• Grading done by sieves
(Singh & Singh, 2015 and Chadha, 2019)
17. Major Pepper grades and AGMARK specification
Grade Trade Name Size (mm) Moisture (%)
TGSEB Tellicherry Garbeled Special Extra Bold 4.8 11
TGEB Tellicherry Garbeled Extra Bold 4.2 11
TG Tellicherry Garbeled 4.0 11
Tellicherry Black Pepper
Malabar Black Pepper
Grade Trade Name Bulk Density (g/L) Moisture (%)
MG-1 Malabar Garbeled 1 550 11
MG-2 Malabar Garbeled 2 550 11
MUG-1 Malabar Ungarbeled 1 550 12
MUG-2 Malabar Ungarbeled 2 550 12
MUG-3L Malabar Ungarbeled 3L 550 12
MUG-4L Malabar Ungarbeled 4L 550 12
(Chadha, 2019)
18. Packaging & Storage
(Nybe et al., 2007 & Singh & Singh, 2015)
• Tendency to absorb moisture resulting in
mould attack and insect infestation
• Two types of packaging
1. Bulky packaging
2. Retail packaging
• Moisture level in pepper is to be in the
range of 10-11 % before it is stored
• Controlled ventilation and devices for
control of humidity & temperature and
fumigated (Methyl bromide and
Aluminum phosphide) before storage
19. Value added Products of Pepper
White pepper
Green pepper in Brine
Pepper E. oil
Pepper oleoresin
Pepper powder
Dry green pepper Dehydrated green pepper
Canned pepper
20. Cardamom - Queen of Spices
• World’s 3rd most expensive crop after
Saffron and Vanilla
• Cardamom of commerce is dried fruit
(Capsule)
• Guatemala is the largest producer and
exporter of cardamom in world
• In India- Kerala, Karnataka and Tamil Nadu
• Used for flavouring various preparations of
food, confectionary, beverages and liquors
• Flavour of cardamom is due to 1,8- cineole,
terpinyl acetate, linalyl acetate and linalool
(Purseglove et al., 1981 & Chadha 2019)
22. (Parthsarathy et al., 2008)
Harvesting & Cleaning
• Harvested at its physiological maturity-
when pericarp attains dark green and
seeds are black coloured
• Avoid harvesting of fully ripened &
immature capsules
• Remove dust and dirt using winnowing
basket for quicker and efficient work
• Further washed in clean water & the
stalks are removed
• For larger quantities a 1 m3 sink/basin to
be constructed
23. Pre-treatment
• For green cardamom- soaking in 2% sodium
bicarbonate for 10 min to extent the
colour retention
• For bleached cardamom- soaking in 20 %
Potassium Meta-bisulphite solution
containing 1% Hydrogen Peroxide for an
hour
• Soaking in KMS leads to degradation of
Chlorophyll and further drying leads to
golden colour
• Bleached cardamom are creamy white or
Golden yellow in colour
(Singh & Singh, 2015)
24. Drying/curing
• Determines its colour, flavour and shelf life
• Inactivates the enzyme responsible for degradation
of chlorophyll
• Temperature of 45-500 C should be maintained
during drying
• Gradual increase of temperature to 50-600 C in the
last 2 hours of drying
• Higher temperature loss of oil from seeds and also
leads to brownish streaks due to heat injury
• Fresh capsules with 80% moisture are dried to 10-
12% moisture Traditional Bhatti method
25. Electrical dryer
• Best quality product is obtained
• The dryer consist of 24 number of
aluminum trays
• They are piled one over the other with
a gap of 2 cm between trays
• The green capsules are uniformly
spread in trays and arranged in the
dryer
• Uniform distribution is ensured by
means of fans
• 50 kg of capsules can be dried in 10-12
hours
(http://sikkimnow.blogspot.com/2013/spices-board-holds-demo-for-electric. and Nybe et al., 2007)
26. Kiln dryer
• Most commonly used dryers
• The heated air currents generated in the furnace passes through the pipe
and increases the temperature of the room
• Wooden/aluminium trays are to be piled one over the other with spacing of
20-22.5 cm in curing room
• Maintain the temperature around 45-550C
Curing time – 24 to36 hours
Fuel requirement- 1000 kg/100 kg fresh cardamom
Dimensions of furnace- 2.5 x 0.6 m
Dimensions of drying chamber- length of 4.5 m
Pipe of diameter 30 cm made of MS sheets
(Nybe et al., 2007)
27. Case study -
2
Pre treatments Curing methods Mean
Conventional curing Modern curing
Sodium carbonate (1%) 6.1 5.07 5.58
Potassium carbonate (1%) 4.87 3.83 4.35
Magnesium sulphate (1%) 5.83 5 5.42
Sodium hydroxide(1%) 6.3 5.37 5.83
Sodium bicarbonate (1%) 4.2 3.87 4.03
Ascorbic acid (0.1%) 4.2 4.07 4.08
Citric acid (0.1%) 4.97 3.87 4.42
Polyethylene glycol (0.1%) 3.8 4.97 4.38
Naphthalene acetic acid (500 ppm) 4.63 4.7 4.67
Control (no treatment) 4.4 4.6 4.5
Effects of pretreatments and curing methods on flavour profile of essential
oil of processed small cardamom (Eletteria cardamomun (L.) Maton)
Effect of pre treatments and curing methods on the essential oil content (%) of small cardamom
The cardamom capsules treated with 1% sodium hydroxide, 1% sodium carbonate and 1% magnesium sulphate
had shown higher essential oil content (5.83%, 5.58% and 5.42% respectively).
(Sonia and Sreekala, 2015)
28. Grading
Based on AGMARK grading system there are 5 grades
Alleppey
Green
Cardamom
Coorg
Green
Cardamom
Bleached or Half-
Bleached
Cardamom
Bleached
White
Cardamom
Mixed
Cardamom
(Chadha, 2019)
29. Grades with Specifications
Grade Trade name Size (mm) Weight (g/l) Colour General
characteristics
AGB Alleppey Green Bold 7 435 Green
Kiln dried, 3 cornered
and ribbed appearance
AGS Alleppey Green Superior 5 385
AGS-1 Alleppey Green Shipment 4 320-350 Light green
AGL Alleppey Green Light 3.5 260
CGEB Coorg Green Extra Bold 8 450 Golden to light
green
Round ribbed and or
smooth skin
CGB Coorg Green Bold 7.5 435
CG-1 Coorg Green Superior 6.5 415 Light green
CG-2 Coorg Green Mota, Green 6 385 Green
CG-3 Coorg Green Shipment 5.5 350 Cream
CG-4 Coorg Green Light 3.5 280 Brown
BL-1 Bleached 1 8.5 340 Pale
Fully developed round, 3
cornered ribbed or
smooth skin
BL-2 Bleached 2 7 340 Creamy
BL-3 Bleached 3 5 300 Dull white
(Indian Institute of Spices Research)
30. Packaging & Storage
• Packed in polyethene packets and polyethene
lined jute bags
• Stored at moisture content of less than 10% to
retain the original parrot green colour and to
prevent mould growth
• Use of 300 gauge black polyethene lined gunny
bags improves efficiency of storage
• Optimum equilibrium RH is 40%, mould growth
appears at 70% RH
• Optimal conditions for storage are low
temperature, low humidity and free from pests
(Nybe et al., 2007 & Nair, 2020)
31. Value added products of Cardamom
Cardamom powder
Cardamom flavours Cardamom beverage
Cardamom oleoresin Cardamom E. oil 1,8-Cineole
Cardamom garland
Lip balm
Silver coated seeds
32. Ginger - Zingiber officinale
• Ginger is a herbaceous perennial grown as annual
• Ginger of commerce- underground branched
rhizome
• India is largest producer of dry ginger,
contributes 33% to world’s production
• Indian ginger has high esteem in world due its
characteristic lemon like flavour
• Majorly grown in Kerala, Assam, Meghalaya,
Odisha, Himachal Pradesh, West Bengal etc.
• Pungency is due to 6-gingerol while aroma is due
to volatile oils lisabolane, zingiberene and
zingiberol
(Purseglove et al., 1981 & http://mkranade.50webs.com/productiongin.htm)
33. Harvesting
The time of harvest depends on the end-use
Washing of the produce after harvesting
Killed by immersion in boiling water for 10 min, which inactivates enzymatic
activity and then sun dried
Product Stage of harvest (MAP)
Fresh
consumption
5
Preserved ginger 5-7
Dried ginger 8-9
Essential oil 8-9
34. Cleaning- to remove debris, shoots and roots
-Cleaning with 150 ppm hypochlorous acid- tends to reduce microbial load
Sorting- grouping according to size, shape, weight and color
-Clean, brown-yellow and bright colored ginger should prefer
Peeling- crapping of outer tissues
-Reduction in drying time and good appearance
Slicing or chopping of ginger reduces the drying time, may also leads to
loss of essential oil
Drying- removing of moisture to 8-10%
Cleaning Sorting Peeling Drying
Grading &
Packaging
Basic Steps of Ginger Processing
35. Drying
• Sun-drying peeled ginger takes 7
to 9 days to reach a moisture
content of 7.8% to 8.8%
• Mechanical drying ensures the
homogenous and cleaner product
• Critical temperature of 600C
during mechanical drying
• Different types of dryers are
1.Direct type solar dryer
2.In-direct type solar dryer
3.Hybrid solar dryer
4.Improved electric dryer
Direct type solar dryer In-direct type solar dryer
Hybrid type solar dryer Improved electric dryer
(Visvanathan and Zachariah, 2012)
36. Case study -
3
Whole ginger rhizomes dried under sun drying or in a solar tunnel drier retained the maximum essential oil
(13.9 mg/g) and oleoresin content (45.2 mg/g) of dry ginger.
Slicing of ginger rhizomes significantly reduced the drying time of ginger in all the drying methods
Slice
length
(mm)
Drying methods
Sun drying Solar tunnel
dryer
Tray dryer
500C 550C 600C 650C
E. Oil Oleoresin E. Oil Oleoresin E. Oil Oleoresin E. Oil Oleoresin E. Oil Oleoresin E. Oil Oleoresin
5 10.4 31.8 7.0 32.2 9.6 30.9 8.7 33.8 10.4 28.7 8.7 30.3
10 10.4 31.9 7.0 32.4 10.4 31.2 8.7 34.9 10.4 32.9 8.7 31.5
15 10.4 32.2 8.7 33.6 10.4 31.7 8.7 37.8 10.4 32.9 10.4 33.5
20 12.2 32.8 10.4 33.9 10.4 32.8 8.7 38.1 10.4 33.9 10.4 35.2
30 12.2 38.8 10.4 36.9 10.4 33.2 8.7 39.2 10.4 34.8 10.4 38.2
40 12.2 42.6 10.4 38.9 10.4 33.4 10.4 39.4 10.4 38.5 10.4 38.6
50 12.2 44.5 13.9 43.5 10.4 34.8 10.4 39.8 10.4 41.6 12.2 39.1
Whole 13.9 45.2 13.9 43.8 12.2 36.2 12.2 40.2 12.4 42.8 12.2 41.2
Variation in essential oil (mg/g) and oleoresin content (mg/g) of dry ginger for various slice lengths and drying methods
37. Processing for Dry ginger
Indian Spice Board recommends the following sequence for preparing dry ginger:
(Platto, 2002 & Chadha,2019)
Soaking the rhizome with water and leaving it
overnight
Peeling/scraping with pointed-end bamboo
splinters
One week sun drying
Again soaking for 6 hours in water with 2% lime
Final drying up to 8-10% moisture (Should not be
>12%).
38. Grading & Packaging
Grading in Dried ginger
• Packaging is done according homogeneity in Size and
Quality
• Well ventilated and strong containers
• Wooden crates are preferred to domestic market
• Fibreboard carton for the export market (>75 lb per
square inch bursting strength)
(https://www.doc-developpement-durable.org/file/Culture-epices/ginger & Platto, 2011)
Type Description
Peeled, scraped, uncoated Whole rhizome with the corky skin removed
Rough scraped Whole rhizome with the skin partially removed
Unpeeled, coated Whole rhizome with the skin intact
Black ginger Whole rhizome scalded before being scraped and dried
Bleached Whole rhizome treated with lime of diluted sulphuric acid
Splits and slices Unpeeled rhizomes, split or sliced
Ratoons Second growth rhizomes, small, dark and very fibrous
40. Turmeric - Golden spice
“Indian Saffron”, “Spice of life”
Turmeric of commerce is rhizome of Curcuma
longa
80% of the global production and 60% of
Export
Exports US$ 236 million in 2018
North America is the largest market
Majorly grown in Telangana, Andhra Pradesh,
Karnataka, Tamil Nadu and in other places
Curcumin (C22H20O6) - the yellow colouring
pigment
India
82%
china
8%
Mayanmar
4%
Nigeria
3%
Bangladesh
3%
Major Producing countries
India china Mayanmar Nigeria Bangladesh
(APEDA, Shanmugasundaram et al., 2018, Rajendra et al., 2017, & Jacob, 1995)
42. Harvesting and Washing
• Ready for harvesting after 7-9 MAP,
based on variety
• Dried leaves and Pseudo-stem are cut
close to ground
• Land is ploughed and rhizomes are
gathered by hand-picking
• Globular mother rhizome and the
longitudinal fingers are separated
• Soaked in water throughout the night
& Later on, rhizomes are taken out and
water is sprayed
(Nybe et al., 2007 & https://agris.fao.org)
43. Curing/Boiling
• Helps to maintain uniform colour
• End point- soft and yellowness of inner of the
rhizome instead of red
• Duration- 45 min to 1 hour
• Influences the rate of drying, moisture, volatile oil
and curcumin
• Types
1. Traditional method
2. Modern method– by using perforated trough
3. Steam based cooking
• Steamed cooking reduced cooking time from 30 to 17
min & quality is maintained (curcumin loss is <2.5%)
(Nybe et al., 2007, Patil, 2013 and KAU-Infotech portal)
44. Drying
• Dried in sun by spreading 5-7 cm thick layer on cemented floor
• It may take 10-15 days for rhizomes to complete dry
• Mechanical dryers– drums, trays, cabinet and continuous parallel or cross-
flow hot air tunnels, drying temperature 600 C
• Artificial drying gives a brighter product than sun drying
• End point- dried fingers brakes cleanly with a metallic sound
(Manuraj et al., 2020)
Chilli Turmeric mechanical dryer Bapatla
45. Variety Type of boiling Curcumin content (%) Essential oil content (%) Oleoresin content (%)
Sun-drying Solar-drying Sun-drying Solar-drying Sun-drying Solar-drying
PTS 10 Water boiling 3.59 3.94 3.46 3.83 6.75 7.14
Cow dung slurry boiling 3.55 4.84 5.03 5.26 7.21 8.34
steaming 3.76 4.61 5.46 5.56 9.33 10.20
Pressure boiling 4.25 5.21 5.73 5.80 11.45 14.00
CO 2 Water boiling 1.12 1.66 2.23 2.43 7.70 7.99
Cow dung slurry boiling 1.95 1.99 2.40 2.96 8.26 7.31
steaming 1.53 1.78 2.93 3.00 7.55 8.76
Pressure boiling 1.77 2.23 3.30 3.70 10.32 13.65
Case study - 4
Pressure boiling and solar drying resulted in maximum curcumin (5.21%), essential oils (5.80%) and
oleoresin (14%) contents at a moisture content below 10% along with reducing the drying time
Polythene lined jute bags retained maximum bioactive constituents after up to 4 months
46. Polishing & Colouring
•Polishing: to remove the surface roots and thin
layer of skin of turmeric.
Polishing done manually or mechanical rubbing
•Colouring: coated with turmeric powder
Two types are:
Dry colouring: turmeric powder is added to the
polishing drum in the last 10 minutes, 200 g for 100
kg of half polished turmeric
Wet colouring: 2 kg turmeric powder, 40 g alum,
140 g castor seed oil, 30 g sodium bisulphate, 30 ml
HCl mixed inside by sprinkling inside the polishing
basket
(Rajendra, 2017 and Singh & Singh, 2015)
47. Grading
• Separating the fingers, bulbs and splits are done by farmers
• Bulbs are mother rhizomes which are ovate in shape and shorter in length
and but a greater diameter than fingers
• Fingers are secondary rhizomes which are 2.5- 7.5 cm in length and may be
1 cm in diameter
• Fingers fetches higher price
(Rajendra et al., 2017)
48. Grading and AGMARK specification for turmeric
Grade Flexibility Broken pieces,
fingers <15 mm (% by Wt)
Foreign matter
(% by Wt)
Defectives (% by
Wt)
Max bulbs % by
Wt
Alleppey turmeric fingers
Good Hard to touch 5 1 3 4
Fair Hard 7 1.5 5 5
Fingers (other than Alleppey)
Special Hard to touch, metallic twang
on break
2 1 0.5 2
Good 3 1.5 1 3
Fair Hard 5 2 1.5 5
“Rajapore” fingers
Special Hard to touch, metallic twang
on break
3 1 3 2
Good 5 1.5 5 3
Fair Hard 7 2 7 5
N-S Non-specified - 4 - -
Bulbs (Round, Gattas or Golas)
Special Non-specified - 1 1 -
Good Non-specified - 1.5 3 -
Fair Non-specified - 2 5 -
(http://mkranade.50webs.com/agmark.htm)
49. Turmeric Powder
Ground to required particle size
Turmeric powder- used for manufacturing of curry
powder, spice mixture, pickle, soup etc.
It is packed in bulk, fiberboard drums, multiwalled
bags and tin containers
Adulteration: with foreign starch (Tapioca,
arrowroot, cereal flour), husks, lead, chromate
etc.
Grade Moisture
(%)
Total ash
(%)
Acid insoluble ash, (%
by wt max)
Lead
(ppm max)
Starch
(%)
Chromate
test
Standard
Fine (300 µm) 10 7 1.5 2.5 60 Negative
Coarser(500 µm) 10 9 1.5 2.5 60 Negative
(Singh & Singh, 2015 and http://mkranade.50webs.com/agmark.htm)
50. Packaging & Storage
Dried rhizomes and rhizome pieces are
packed in jute sacks, wooden boxes or
lined corrugated boxes for shipping
Ground turmeric should be packed in
moisture proof, air-tight polyethene
packages
Packages should be sealed and labelled
with attractive labels. The label needs
to contain all relevant product and legal
information
The bulk rhizomes are stored in a cool
and dry environment, away from direct
sunlight
(Azam Ali, 2008 and Ravindran et al., 2007)
51. CURCUMIN
Turmeric colour is attributed primary to a group of related compounds
designated as curcuminoids with curcumin (diferuloyl methane)- 77%
Its other two derivatives are-
Demethoxycurcumin
Bis-demethoxycurcumin
Properties of curcumin: Anti-inflammatory,
antioxidant, radical scavenger, dye, anti-
neoplastic, hepatoprotective, nutraceutical,
ligand, iron chelator, contraceptive drug,
immunomodulator, and neuroprotective
(National library of medicine, Singh and Singh, 2015)
53. Multifaceted use of turmeric
Nutraceutical
Pharmaceutical
Food
Cosmetic
Rituals/ceremonies
Textile
(Jagetia and Aggarwal, 2007)
54. Clove – A spicy flower bud
Clove of commerce is dried, unopened flower
buds
Used as condiment, flavoring agent and local
anesthetic for dental problems
Major clove producing countries are
Indonesia, Zanzibar and Madagascar
In India it is grown in Tamil Nadu, Kerala and
Karnataka
Importing countries are India, USA,
Germany, France and Singapore
Major constituent is eugenol-89% of clove oil
55. Harvesting & Post-harvest handling
Harvesting Curing Grading Packing Storage
Harvesting : Ready for harvest within 4-6 months
- Harvested when unopened buds they begin to turn
pink
Curing/Drying: takes 4-5 days for drying
- Fully dried buds develop characteristic tan colour on
their stem
- Well dried cloves are only 1/3rd to its original weight
Sorting/Grading: good quality cloves should be
brownish black with full and plump crown, rough to
touch without wrinkles with moisture content < 12%
Packaging & storage: cloves are packed in polyethene
bags and stored in cool, clean & dry rooms
56. Processing for clove oil
Obtained by hydro or steam
distillation of whole or broken
buds
Hydro-steam distillation yields
better recovery of oil than
steam alone
Main constituents of oil are
eugenol, eugenol acetate and
caryophyllene
Eugenol used commercially to
produce vanillin
Clove bud yields 16% oil where
as mother cloves, stem, leaf and
roots yield 6.5, 5, 1-2 and 6% oil
57. Nutmeg - Myristica fragrance
Nutmeg tree yields two spices; Mace and Nutmeg
(1:8)
Nutmeg- ovoid kernel, which is hard and brown
enclosed within a thin shell
Mace- aril which surrounding the shell of nutmeg
Nutmeg is a stimulant, carminative, astringent,
aphrodisiac and hallucinogen
Mace is used as culinary spice largely as flavouring
agent
Grown in Indonesia, West Indies, Sri Lanka, India,
etc.
In India; Kerala, TN, Karnataka, Goa, Maharashtra,
N-E India and Andaman
(http://www.fao.org, Nybe et al.,2007 and Singh & Singh, 2015)
58. Harvest & Post-harvest handling
Harvesting Separation Drying Grading
Packaging &
Storage
Harvesting
-Fruits ripen after 6-9 months after flowering
-Harvesting criteria is when the pericarp of the nut splits
Separation
-Rind is removed and mace which envelops shell is peeled
off
-“Blades of mace” are flattened and spread out in sun
Drying
-Mace dried for 10-15 days till it becomes yellowish
brown and brittle
-Seeds are dried for 1-2 months until the kernel rattles
inside the shell
-The ration of dried nutmeg to dried mace is 20:3
( Nazeem, 1979 and Pruthy & Krishnamurty, 1984)
59. Continued..,
Grading: Nutmeg and Mace are graded according
to their size
-Bigger the mace the better the premium
-Whole nutmegs are grouped into 3 quality
classes
Packaging and storage: Nutmeg and Mace are
classified, bagged, labelled and can be fumigated
-Powders should be stored in sealed containers
-Final moisture content before storage should be
<10%
Value addition: Nutmeg powder, oil, oleoresin,
butter and mace oil & oleoresin
Grade Purpose
Sound Nutmeg Grinding and
oleoresin
extraction
Sub Standard
Nutmeg
Grinding,
oleoresin
extraction and
essential oil
distillation
Poor quality
Nutmeg
Essential oil
distillation
(http://www.fao.org, Nybe et al.,2007 and Singh & Singh, 2015)
60. Cinnamon - Cinnamomum verum
Cinnamon of commerce is its bark
Utilized as flavouring agent, medicine and
perfume
Leaves of cinnamon are also used as spice;
flavouring agent
Bark of C. verum true cinnamon
False cinnamon or cassia is obtained from C.
cassia (Chinise cinnamon), C. tamala (Tejpat), C.
burmanii and C. laureirii
Cultivated in Kerala, Karnataka and Tamil Nadu
(Krishnamoorthy et al., 1996, Nybe et al., 2007)
61. Harvesting
Stems are cut during rains to facilitate easy
peeling
Shoots having finger size thickness (1.5-3 cm)
and uniform brown colour
Coppicing is done to a height of 12 cm from
ground level
Best quality is obtained from the thin bark of
shoots from middle portion of stems
Yields 220-300 kg quills/ha annually
After harvesting the peeler stems are bundled
are carried to peeling shed
(Radhakrishnan 1992, Indu et al., 2020)
62. Post-harvest handling
Peeling: Peeling of the bark is carefully done by
piercing a sharp round edge knife
Rolling: Peeled barks are packed together and
placed one above the other and pressed
-Rolled slips are bundled and kept on a horizontal
stick supported on a stand
Piping: Rolled to form pipes by fitting them over
the outer cover of pipes, these piped slips are
called as ‘Quills’
-Smaller quills are inserted into larger ones to form
compound quill
(Nair 1970, Singh & Singh 2015, Indu et al., 2020)
Peeling Rolling Piping Drying Grading Packing & storage
63. Continued..,
Drying: placing of compound quills on coir
rope racks and dried in the shade to avoid
wrapping
-After drying for 4-5 days and then placed in
subdued sunlight for further drying (dried to
10% moisture)
Grades Description Measurements
Quills
‘00000’ finest quality
&
‘0’ as carsest quality
Alba < 6 mm diameter
Continental < 16 mm diameter
Mexican < 19 mm diameter
Hamburg < 32 mm diameter
Quillings Pieces of bark less than 106 mm long -
Feathering Inner bark of twigs and twisted shoots -
Chips Trimmings of quills, outer and inner bark that can be
separated
-
Processed products: Bark powder, bark oil, leaf oil and oleoresin
(Indu et al., 2020)
64. All Spice - Jamaican pepper (Pimento)
Pimento of commerce is dried unripe fruits of
Pimenta dioica
Pimento is aromatic & pungent and possesses the
flavor and aroma of clove, nutmeg, cinnamon &
black pepper, hence the name ‘Allspice’
Pimento is flavourant and oil is carminative and
stimulant
Berry oil used widely in food industry, perfumery
and pharmacy
Major spice of Jamaica contributing 70% of world’s
production
In India- Kerala, Karnataka and Tamil Nadu
(https://www.sciencedirect.com/allspice and Singh & Singh, 2015)
65. Harvesting
Berries mature in 3-4 months from
flowering
Fully developed greenish berries are
harvested
Fully ripen berries loose their flavour
quickly
Harvesting is done with chopping the
branches and picking the berries of ground
Harvested berries are collected and taken
to drying shed and heaped foe 5 days
(Shanmugavelu and Rao, 1977 and Singh & Singh, 2015)
66. Post-harvest handling
Drying Cleaning Grading
Packing &
Storage
Drying: under sun for 5-10 days to a moisture content of
12-14% with recovery of 55-65%
-Berries become wrinkled like black pepper and turn to
reddish brown colour
-Aroma of berries at this stage is pronounced
Packaging: cleaned berries are packed in jute bags and
marketed
Value addition: Allspice ground, oil &liquid extract
Ground allspice required 12% moisture, 4-5% total ash
and 0.4% acid insoluble ash, in addition to these
parameters whole allspice should contain 3.5% of volatile
oil
(https://www.sciencedirect.com/allspice and Singh & Singh, 2015)
67. Vanilla -The Mistress of Spices
Vanilla (Vanillla planifolia)- climbing orchid
Major natural flavour used in food, beverages
and soda industries
Vanilla pods or “Sticks” of commerce are the
cured fruits or beans
Vanilla growing countries are Madagascar,
Indonesia, India, Mexico, Comoros and
Reunion
Bourbon vanilla fetches highest value in the
global market, grown in Madagascar
Vanillin- responsible for characteristic flavour
68. Harvesting & Curing
Ready for harvest after 6-9 months
after pollination
Maturity index- Pale yellow colour at
distal end
A good vanillery yield 500-800 kg of
cured beans
Processing and curing should commence
within a week
Alternatively sweating and drying of
beans until moisture loss by 80%
Undergo enzymatic reaction for
production of vanillin
Peruvian method
Guiana method
Mexican method
Bourbon method
Different processing techniques followed
in world:
69. Curing process - consists of 4 basic steps
Killing or wilting of
beans
Sweating
Slow drying
Conditioning
70. Killing or Wilting of beans
Immersion in hot water (680C)
stops further vegetative
development of beans
Initiates enzymatic reactions
responsible for production of
aroma
After immersion of beans, hot
beans are rolled in woolen
blanket and kept in wooden
chests for 24 hours
Beans develop brown colour after
24 hours of killing
71. Sweating
Rapid dehydration & slow fermentation to develop
key flavour components
Beans are spread out under sun on dark woolen
cloth to attain the temperature around 550C
Beans are rolled in same blanket when they are
still hot and stored in wooden chest
Repeated for 8-10 days
Beans acquire a deep chocolate brown colour and
gives out pleasant aroma
Beans are massaged to activate β-glycosidase,
which is responsible for conversion of glucovanillin
to vanillin
72. Slow drying
Moisture of beans reduced to 25-30%
Done under shade in well ventilated room on wooden trays mounted on
stands
Maintain humidity >70%
Dried for 15-20 days
Periodically turned over for uniform drying
73. Conditioning
An aging process necessary for flavour development
Beans are bundled (50-100 in each) according to
their size
Wrapped in butter paper/ cellophane paper kept for
conditioning for 2-3 months
Done at normally 35-450C
Various reactions takes place: Esterification,
etherification, oxidative degradation, etc.
Vanillin and more than 170 related aromatic
compounds develops in bean
Beans with 32% moisture content, dark brown
coloured develop suave aroma and high degree of
flexibility
74. Packaging & Value addition in vanilla
Vanilla extract
Bean paste
Vanilla pastry
Vanilla oleoresin
Bean powder
Vanilla essence
Even after curing, vanilla beans continue to develop a
desirable aroma and flavour
Each bundle will have 70-100 beans weighing 150-
500 g
Wrapped in butter paper and stored in air tight tin
boxes
Value addition in vanilla for the ready to serve
products
Beans wrapped in butter paper
75. Seed Spices
(NRC on seed spices 2018-19)
• Seed spices are a group, which denotes all those annuals whose dried
fruit or seeds are used as spice
• About 20 seed spices are grown in India
• Most of seed spices are winter season crops needs cool weather
condition for their growth
• Cash crops of arid and semi-arid regions of India particularly
Rajasthan, Gujarat and parts of Madhya Pradesh
• Used in pulverized state, primary for seasoning or garnishing of
foods and beverages
• Seed spices posses industrial importance in cosmetic perfumery and
pharmaceutical preparations
76. Area & Production of Seed Spices
Seed spices account about 51.79% and 19.06% total area and production of
spices in the country
Rajasthan and Gujrat accounts 70% area and 80% production of seed
spices in the country
(NRC on seed spices, Annual report 2018-19)
Spices 2014-15 2015-16 2016-17 2017-18
Area
(000 Ha)
Production
(000MT)
Area (000
Ha)
Production
(000MT)
Area
(000 Ha)
Production
(000MT)
Area (000
Ha)
Production
(000MT)
Cumin 890 486 808 503 781 500 780.95 500.38
Coriander 553 462 582 585 672 863 665.19 866.80
Fenugreek 123 131 219 247 220 310 219.72 311.26
Fennel 39 60 76 129 89 148 89.58 148.64
Ajwain 24 16 24 16 34 27 34.50 27.94
Seed spices 1629 1155 1709 1480 1798 1850 1793.95 1860.55
Total spices 3317 6108 3474 6988 4031 8610 3969.39 8413.98
77. Major & Minor Seed Spices
Ajowain
Anise
Caraway
Celery
Dill
Nigella
Coriander Cumin
Fenugreek Fennel
78. Potential health benefits of seed spices
Seed
Spices
Major
phytochemicals
Medicinal uses
Cumin cuminaldehyde , β-
pinene, γ-terpinene
Gastrointestinal, reproductive, Antimicrobial,
antioxidant and chemoprotective activity.
Coriander Linalool, carvone,
geraniol, limonene,
borneol, camphor,
elemol
Digestive, carminative, diuretic, stimulant, stomachic,
refrigerant, aphrodisiac, analgesic, anti-inflammatory
and antioxidant
Fennel Anethole , fenchone,
phenols
Aromatherapy, antioxidant, hepatoprotective,
anticancer, Stimulant, carminative, stomachic,
emmenagogue, cardiac stimulant, antiemetic, aphrodisiac
and anthelmintic
Fenugreek steroidal saponins
(diosgenin),
trigonellin
Carminative, aphrodisiac, emollient, antibacterial,
complementary medicines for cancer therapy and
diabetes and oral contraceptive
(Rathore et al., 2013)
79. Harvesting
Harvesting at right maturity is important
Harvested for vegetable during early stages
Multiple harvest is practiced in Fennel
Harvested by using sickle
Crop Time (Months
after planting)
Maturity Index Effects of Delaying
Harvest
Coriander 3-5 60% of seeds in main umbels turn
to yellowish brown
Shattering and
splitting of fruits
during harvest
Cumin 3-5 Leaves turns to yellow colour Shedding loss
Fennel 5-6 (multiple
harvest)
Fully developed seeds but still
green in colour
Produces poor quality
seeds
Fenugreek 4-5 Shedding of lower leaves and pods
turn to yellowish colour
Shattering of seeds
(Singh & Singh, 2015)
80. Case study -
5
The highest volatile oil contents (1.48%)
and maximum economic return (RS 3.18
lakh/ha) found in fennel harvested at
premature stage and dried in shade drying
method
Treatment Open-sun drying Low-cost poly-solar drying Shade drying Mean
Pre-mature 1.397 1.430 1.480 1.436
Mature 1.327 1.343 1.377 1.349
Post-mature 1.289 1.203 1.233 1.193
Effects of drying and stages of harvesting on yield of volatile oil (%)
81. Post-harvest handling
Drying & Grain
Separation
Cleaning Grading
Packing &
Storage
Harvested plants tied in small bundles and stacked for drying in shade
After drying grains are separated by beating gently or rubbing
Moisture content brought to 10%
After separating grains, they are screened, cleaned by winnowing, removal of
choppy seeds and inert material
On larger scale vacuum gravity separation or destoner spiral gravity separator is
used
84. Value addition
Ground
spice
Curry
powder
Essential oil
Oleoresin
Incorporated in dishes
uniformly than whole spice
(Singh & Singh, 2015)
Mixture of spice powders
to prepare instant masalas,
most consumer preferable
Contain aromatic, volatile
compounds of spice
Gives complete flavour
and non-volatile resinous
fraction of spice
85. Grinding of seed spices through cryogenic grinding
•Cleaning
•Grinding
•Sifting
•Blending
•Packing
Seed Spices grinding plant which includes individual processes like
1.Cleaning
2.Grinding
3.Sifting
4.Blending
5.Packing
Features of Grinding System:
Low Temperature Grinding Technology: with the help of Heat exchanger
cold air is taken inside the grinding chamber to avoid temperature rise and
minimize moisture & Volatile oil losses
Cryogenic Grinding Technology: seeds spices are blanketed in liquid
Nitrogen and then grounded to the required fineness. This helps to keep
intact Volatile Oil, Aroma & inherent moisture
(https://rieco.com/seeds-spices-processing-plant)
86. Conclusion
• India being largest producer and exporter of spices in the world should perform quality
consciousness
• The quality of spices is closely related to the processing techniques.
• As there is a sharp rise in demand for processed spices for home consumption and export;
hence ground and processed spices products industry had got a good scope.
• Therefore, to obtain spices with high-quality, processing techniques should be thoroughly
selected.
• The recent progresses in key processing techniques for spices including, new drying methods
viz., solar tunnel drying, micro-wave drying, infra-red drying, pressured cooking, steamed
drying, low temperature, cryogenic grinding, novel fermentation and sterilization techniques.
During 2018-19, India exported 1.10 M T spices and spice products ₹ 19500 crores (US$ 2.80 billion)
Leading products in export are Chilli, Mint products, Cumin Spice oil & Oleoresins, turmeric etc. (2018-19)
India is exporter to over 180 countries in the world and the major export destination countries – USA, Bangladesh, UAE, United Kingdom, Singapore, Sri Lanka, Germany, Japan, Saudi Arabia and Spain etc. (2018-19)
Pre-shipment inspection of all spices and validation of quality checks
Mandatory inspection by Spice Board of India
Strict checks on physical, chemical and microbial parameters of all spices, including pesticide residues, aflatoxin, heavy metals and other contaminants
Exported to around 100 countries in the world
Moisture content at harvest: 65-70%
Moisture content >12% is susceptible for fungi attack (mycotoxin)
India was the major producer and exporter of small cardamom in the world till the seventies of 20th century.
Tanzania, Sri Lanka, EL Salvador, Vietnam, Laos, Cambodia and Papau New Guinea are other cardamom growing countries
Fully ripened capsules will leads to loss of green colour and splitting of capsules during curing process.
Immature capsules on processing yields uneven capsules, shrink in size and dull coloured produce.
A winnower can clean around 100 kg of cardamom foe an eight hour day
To inhibit the colour loss during drying opertation
To extent the colour retention during subsequent storage
Gradual increase of temperature to 50-600 C in the last 2 hours of drying, which helps easy removal of floral remnants during polishing
MS sheets- mild steel sheets (pipes)
The flue gases of combustion, as they pass through the flue pipes, heat the surrounding air and the hot air moves up to dry the cardamom capsules spread
GI sheet- galvanized iron sheets for roofing
The produce should be checked regularly and if it has absorbed too much moisture it should be dried again
The optimal conditions for a store are low temperature, low humidity and free from pests
Prevent pests entry, the roof should be completely sealed, mosquito netting should be placed over the windows and doors must be close fitting
A well designed and secure store is essential.
Optimal conditions, low temperature and humidity, free from pests
The store should be located in a shaded, dry place. To keep humidity as low as possible only by storing fully dried product
The produce should be checked regularly and if it has absorbed too much moisture it should be dried again
Prevent pests entry
Also used in many pharmaceutical preparations and to treat liver complaints, flatulence, anemia, rheumatism, piles and jaundice in Indian and Chinese system of medicine
# during sun drying the moisture reduced from 80-82% to less than 10% in 8-10 days.
# care should be taken to adjust air flow and temperature. Drying should not exceed the critical temperature of 60º C to avoid flesh darkening and discoloration
#Cross-flow drier takes 16 to 18 hours to dry scraped whole ginger
#While for sliced ginger it takes only 5 to 6 hours using the same equipment and conditions
# it is a spice and medicinal plant, used as spice for flavouring and also as a natural colorant with a variety of applications such as condiment, cosmetic and dye besides being a potential source of therapeutic important molecule.
# World renowned Alleppey finger turmeric is produced in Kerala
Canadian society of bioengineering –journal/ for presentation on annual conferance
Pressure boiling & solar drying shorten the drying time
Pressure boiling and solar drying resulted in maximum curcumin (5.21%), essential oils (5.80%) and oleoresin (14%) contents at a moisture content below 10%
Polythene lined jute bags retained maximum bioactive constituents after up to 4 months
# Bulbs are mother rhizomes which are ovate in shape and are of a shorter length but greater diameter than fingers
# fingers are secondary daughter rhizomes, size of finger rhizome is 2.5-7.5 cm in lengtg and 1cm in diameter
Unique tree among spice plants as the donor of two distinct spices: Nutmeg & Mace
In India it is grown in certain pockets of Kerala, TN, Karnataka, Goa
# fruit composed of 3 parts, the pericarp, mace and seed.
# The peelings are called as blades of mace.
# Nuts and mace are dried separately on drying yard,
In case mace, there is a need for curing (3 months) before packaging and fumigation
# Bark is carminative, stimulative, astringent and antiseptic properties
# Good qualities of cinnamon are thin, light brown colour and produce a fracture and broken
# After scraping of outer skin, peeling of the bark is carefully done by piercing a sharp knife (having round edge)
-These are piled up in small enclosures covered with dried leaves or mats-to preserve moisture for next day’s operation and also to aid slight fermentation