value addition of coffee
•Download as PPTX, PDF•
0 likes•2,248 views
Value addition involves transforming raw products into more valuable forms through processing. The document discusses value addition for tea and coffee, listing various processed forms for each such as black tea, green tea, oolong tea, iced tea, and instant tea. For coffee, value-added products include coffee powder, lead coffee, and soluble coffee. Other value-added tea products mentioned are herbal tea, tea extracts, and using tea for dyes, detergents, tea seed oil, and bio manure.
Report
Share
Report
Share
Recommended
TURMERIC PROCESSING
This document provides information about turmeric processing from various stages like washing, cooking, drying, polishing, grading, grinding and value addition processes like turmeric oil extraction and curcumin extraction. It includes details of machinery used in each process with specifications and capacities. Benefits of turmeric, curcumin and value added products are highlighted. A flow chart depicting the overall turmeric processing is presented along with output details at each stage. Global curcumin market outlook is also summarized. Contact details of the engineering company specializing in turmeric processing equipment are provided at the end.
Processing and value added products of Turmeric and Ginger
The document summarizes information about turmeric and ginger processing and value-added products. It discusses turmeric and ginger varieties, production, harvesting, common uses, and processing steps like curing, drying, polishing to produce dried rhizomes, turmeric/ginger powder, oils, and oleoresins. It also mentions value-added products for both turmeric and ginger including uses in pharmaceuticals, cosmetics, food due to anti-inflammatory and other health benefits of compounds like curcumin. The speaker is Souvick Banik from the Department of Plantation, Spices, Medicinal and Aromatic Crops discussing these topics.
Value added products from coconut
This presentation shows the various uses of coconut. Different products ranges from food items to non-food items. The presentation was made on the occasion of World Coconut Day
Processing of Pepper and Cardamom
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
TURMERIC PROCESSING
This document discusses turmeric processing and provides details about turmeric production and trade. It notes that India is the largest exporter of turmeric, supplying approximately 90% of global exports. Major importers include Japan, the US, and UK. It describes different turmeric varieties from regions in India and their characteristics. Processing steps include curing, drying, polishing, grading, and packaging. Quality is assessed based on curcumin content, cleanliness, microbiology, pesticide residues, aflatoxins, and heavy metals. Turmeric has various applications as a colorant, flavorant, and preservative in foods, cosmetics, and other products.
GREEN CARDAMOM PROCESSING-"QUEEN OF 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.
Presentation on value addition of horticultural crops
This document provides details about an experiential learning project on food processing and post-harvest management of fruits and vegetables undertaken by students of Orissa University of Agriculture and Technology. It lists the objectives, organizational structure, names of group members and faculty guiding the project. It then provides production cost calculations and procedures for making peanut chikki, banana chips, tomato sauce and ginger drink. It summarizes achievement against targets for quantity and sales of products produced, showing a total profit of Rs. 4,790.
Tomato Processing
Tomatoes grown in winter have higher quality and are processed into products like juice, puree, paste, sauce and ketchup to avoid losses during peak seasons. Processing involves selecting fully ripe tomatoes, washing, sorting, cutting, heating and pulping them before adding other ingredients like salt, sugar and spices. The mixture is then filled into bottles or cans, sterilized and stored. Problems like black neck formation in bottles can be prevented by filling hot products above 85°C and reducing iron contamination.
Recommended
TURMERIC PROCESSING
This document provides information about turmeric processing from various stages like washing, cooking, drying, polishing, grading, grinding and value addition processes like turmeric oil extraction and curcumin extraction. It includes details of machinery used in each process with specifications and capacities. Benefits of turmeric, curcumin and value added products are highlighted. A flow chart depicting the overall turmeric processing is presented along with output details at each stage. Global curcumin market outlook is also summarized. Contact details of the engineering company specializing in turmeric processing equipment are provided at the end.
Processing and value added products of Turmeric and Ginger
The document summarizes information about turmeric and ginger processing and value-added products. It discusses turmeric and ginger varieties, production, harvesting, common uses, and processing steps like curing, drying, polishing to produce dried rhizomes, turmeric/ginger powder, oils, and oleoresins. It also mentions value-added products for both turmeric and ginger including uses in pharmaceuticals, cosmetics, food due to anti-inflammatory and other health benefits of compounds like curcumin. The speaker is Souvick Banik from the Department of Plantation, Spices, Medicinal and Aromatic Crops discussing these topics.
Value added products from coconut
This presentation shows the various uses of coconut. Different products ranges from food items to non-food items. The presentation was made on the occasion of World Coconut Day
Processing of Pepper and Cardamom
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
TURMERIC PROCESSING
This document discusses turmeric processing and provides details about turmeric production and trade. It notes that India is the largest exporter of turmeric, supplying approximately 90% of global exports. Major importers include Japan, the US, and UK. It describes different turmeric varieties from regions in India and their characteristics. Processing steps include curing, drying, polishing, grading, and packaging. Quality is assessed based on curcumin content, cleanliness, microbiology, pesticide residues, aflatoxins, and heavy metals. Turmeric has various applications as a colorant, flavorant, and preservative in foods, cosmetics, and other products.
GREEN CARDAMOM PROCESSING-"QUEEN OF 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.
Presentation on value addition of horticultural crops
This document provides details about an experiential learning project on food processing and post-harvest management of fruits and vegetables undertaken by students of Orissa University of Agriculture and Technology. It lists the objectives, organizational structure, names of group members and faculty guiding the project. It then provides production cost calculations and procedures for making peanut chikki, banana chips, tomato sauce and ginger drink. It summarizes achievement against targets for quantity and sales of products produced, showing a total profit of Rs. 4,790.
Tomato Processing
Tomatoes grown in winter have higher quality and are processed into products like juice, puree, paste, sauce and ketchup to avoid losses during peak seasons. Processing involves selecting fully ripe tomatoes, washing, sorting, cutting, heating and pulping them before adding other ingredients like salt, sugar and spices. The mixture is then filled into bottles or cans, sterilized and stored. Problems like black neck formation in bottles can be prevented by filling hot products above 85°C and reducing iron contamination.
Squash & syrups
This document discusses squash and syrups. It defines squash as a fruit-flavored concentrated syrup used to make beverages by combining one part concentrate with 4-5 parts water. Squash ingredients include fruit juice, water, sugar or substitutes, and sometimes food coloring or flavorings. Syrup is defined as a thick, sweet liquid made by dissolving sugar in boiling water, often used for preserving fruit. The document provides guidelines for making different types of syrups for canning fruits based on sugar concentration levels. It also lists various types of syrups and provides links to videos about making strawberry syrup and canning fruit in syrup.
Value addition
The document discusses opportunities for value addition of agricultural products in Northeast India. It describes several value-added products that can be created such as fruit jams, juices, dried foods, beverages, pickles and more. Specific fruits and vegetables that show promise are mentioned, including banana, pineapple, oranges, and local varieties. Methods of value addition covered include packaging, osmo-air drying, waxing, and minimal processing. The document argues that pursuing these value-added products can meet market demand and benefit farmers in the region.
Tomato products
This document discusses the production of tomato juice, puree, and paste. It provides details on raw material quality, processing methods, and storage. For tomato juice, it can be extracted from ripe tomatoes through hot or cold pulping and preserved through heating, refrigeration, or freezing. Tomato puree is produced by concentrating tomato pulp in an open cooker or vacuum pan. Tomato paste is concentrated to have at least 25% tomato solids and often includes additions of salt, basil, or oil. Quality is regulated by specifications from the Fruit Products Order that require minimum total solids contents of 5% for juice, 9% for puree, and 25% for paste.
marmalade
Marmalade is a fruit jelly where slices of fruit or peel are suspended. For citrus fruits like oranges and lemons, shredded peel is typically used. Marmalade has a sweet gel texture with pieces of fruit and rind suspended inside. There are two main types - jam marmalade which uses crushed fruit pulp, and jelly marmalade which uses fruit juice. The production process involves selecting and preparing the fruit, boiling it with water and sugar, testing for pectin, then adding the shredded peel and boiling until thickened. Defects can include crystallization, stickiness, microbial spoilage, or failure to set properly. India ranks 14th globally in marmalade production.
Post harvest management and value addition with special reference to papaya
This document discusses post-harvest management and value addition of papaya in India. It outlines key production and harvesting details such as maturity indices. It also describes unit operations in post-harvest handling including harvesting, grading, washing, packaging and storage techniques. Value addition opportunities from papaya include products like papain, pectin, dried papaya, pulp and various confectioneries. Equipment requirements and estimated costs for establishing units to produce papain and pectin are provided.
Production,Processing and packaging of Cocoa
The document summarizes the process of cultivating and processing cocoa beans. It describes how cocoa beans grow on trees that are native to Central and South America. It then outlines the multi-step process used to extract the beans from pods, ferment and dry them to develop flavor, and roast them to produce cocoa powder. Key steps include fermenting the beans for 6-7 days, drying them, and transporting the dried beans in ventilated containers to maintain low moisture levels.
QUALITY AND PROCESSING OF SPICES ppt - Copy (2) - Copy.pptx
Quality and Processing of Spices (Black pepper, Cardamom, Ginger, Turmeric, Vanilla, Clove, Nutmeg, Cinnamon, Allspice and Seed Spices)
Tea manufacturing & processing for non orthodox tea
The document summarizes the basic steps in processing non-orthodox tea: plucking, withering, rolling, fermentation, drying, sorting, tasting, and packaging. It describes the key objectives and processes involved in each step. Plucking is done by hand or machine and affects tea quality. Withering involves moisture removal to prepare leaves for further processing. Fermentation uses oxidation reactions to develop flavor and color. Drying stops enzymatic reactions and produces a stable product. Sorting and tasting separate leaves by grade before final packaging. The detailed explanations provide important context for understanding black tea manufacturing.
spices
This document provides a history and overview of spices in India. It discusses:
- The long history of spices in India dating back over 7,000 years. Archaeological evidence shows spices were traded as early as 2000 BCE.
- India is currently the world's largest producer, consumer, and exporter of spices. It accounts for around 50% of global spice trade by volume. Chilies, turmeric, ginger, and garlic make up the majority of India's spice production.
- While production has increased, there are still gaps to be addressed like improving productivity and reducing threats from competitors in other countries. Adopting good agricultural practices can help increase yields while protecting the environment.
Tea processing
This document provides information about tea, including its different types and processing methods. It discusses the six main types of tea - white, yellow, green, oolong, black, and post-fermented - and describes the specific processing steps for green tea, oolong tea, and black tea. These steps include plucking, withering, rolling or bruising, fermentation, fixation, drying, and packaging. The document also briefly mentions instant tea and the components and health benefits of tea.
Coffee& Coffee processing
Coffee processing involves harvesting ripe coffee cherries, removing the fruit pulp and mucilage, and drying the beans. There are two main processing methods - wet processing and dry processing. Wet processing involves pulping the cherries to remove the fruit, fermenting the beans to remove mucilage, and sun drying the beans. Dry processing involves sun drying the entire cherry after harvest and later hulling the dried beans to remove the outer layers. Proper processing is important to develop the flavor of the coffee beans before roasting and brewing.
What is Jam?
Pectin is a natural gelling agent found in fruits like apples, apricots, oranges, and carrots. It is produced commercially as a white or light brown powder extracted mainly from citrus fruits. Pectin is used as a gelling agent in foods like jams, jellies, fruit juices, and milk drinks. Jam contains pieces of fruit in a gel made by heating fruit with water and sugar to activate pectin. Jelly is made similarly but filters out fruit pulp. Preserves and marmalade can contain whole or thickly cut pieces of fruit.
Turmeric Processing
This document summarizes a seminar presentation on traditional and modern processing methods for turmeric. It describes the traditional method of harvesting, cleaning, separating, cooking, drying, and polishing turmeric rhizomes. It then outlines the CFTRI method for more efficient downstream processing of fresh turmeric rhizomes into hygienic turmeric powder within 24 hours, compared to 30 days for traditional methods. Details are provided on production capacity, machinery required, and estimated fixed and total project costs for a model turmeric powder processing plant.
PACKAGING OF FRUITS & VEGETABLES
Packaging of fruits and vegetables serves several important functions:
It protects produce from damage during transport from farms to consumers. A wide range of packaging materials are used, including bags, crates, and cartons. Proper packaging helps maintain quality by preventing moisture loss or damage. Modified atmosphere packaging extends shelf life by reducing oxygen and increasing carbon dioxide levels inside packaging. While it has benefits like reduced waste, MAP also has drawbacks including increased costs and loss of benefits once packaging is opened.
rice milling
Rice milling involves size reduction and separation operations to process rice grains into an edible form. Traditional milling uses hand pounding equipment while modern mills use machinery. Milling includes cleaning, husking, sorting, whitening and polishing. Cleaning removes impurities using properties like width, thickness, density. Husking removes the husk without damaging the rice. Whitening removes the bran layer. Modern mills precisely control milling through adjustable machinery to efficiently process rice while minimizing breakage.
Pulse milling and their byproduct utilization
This document discusses pulse milling and utilization of byproducts. It begins by defining pulses as edible legume seeds harvested dry. India is a major producer, consumer, and importer of pulses. The document then covers pulse nutrition, health benefits, production statistics in India, post-harvest losses, and milling processes including home, cottage, and commercial scale milling. It describes various pre-treatment methods like wet treatments using water and red earth and dry treatments using oil and water application followed by tempering and sun drying to loosen the husk prior to milling. The goal of milling is efficient removal of husk from cotyledons with minimal losses.
Ginger processing(FROM FIELD TO FORK)
Ginger is obtained from the rhizomes of the plant Zingiber officinale Roso. It originated in
South East Asia and is valued for the dried ginger spice and preserved crystallised ginger.
Engineering properties of grains
This document discusses various physical properties of agricultural crops including size, shape, volume, density, roundness, sphericity, and porosity. Size is measured using tools like calipers and microscopes. Shape can be round, oblate, or irregular and influences packaging and sorting. Volume is measured by water displacement. Density is the ratio of mass to volume. Roundness and sphericity quantify how close a shape is to a perfect sphere. Porosity measures empty space between grains. Physical properties provide important information about crops.
Tea
This document provides information on tea (Camellia sinensis), including its origins, cultivation practices, processing, and classification. Key points:
- Tea originated in Southeast Asia and has been cultivated for thousands of years. The main tea-growing regions include China, India, Sri Lanka, and parts of Africa.
- Tea plants grow best in tropical and subtropical climates with abundant rainfall. The two main varieties are Camellia sinensis var. sinensis and Camellia sinensis var. assamica.
- Tea is processed into four main types - white, green, oolong, and black tea - depending on how the leaves are oxidized after harvesting. Proper processing is important
Value addition of tea
This document discusses value addition in tea production from pre-harvest to post-harvest stages. It covers various topics like tea varieties suitable for different regions, organic cultivation practices, harvesting techniques, processing methods, grading, packaging, transport, marketing, research and development initiatives, and potential value-added tea products. The key stages involved in tea production include planting material selection, cultivation practices, harvesting, processing, grading, packaging and transporting for both domestic and international markets. Research organizations in India and other countries are working on developing high-yielding and stress-resistant tea varieties as well as methods to enhance tea quality and production.
Discovery of An Apparent Red, High-Velocity Type Ia Supernova at 𝐳 = 2.9 wi...
We present the JWST discovery of SN 2023adsy, a transient object located in a host galaxy JADES-GS
+
53.13485
−
27.82088
with a host spectroscopic redshift of
2.903
±
0.007
. The transient was identified in deep James Webb Space Telescope (JWST)/NIRCam imaging from the JWST Advanced Deep Extragalactic Survey (JADES) program. Photometric and spectroscopic followup with NIRCam and NIRSpec, respectively, confirm the redshift and yield UV-NIR light-curve, NIR color, and spectroscopic information all consistent with a Type Ia classification. Despite its classification as a likely SN Ia, SN 2023adsy is both fairly red (
�
(
�
−
�
)
∼
0.9
) despite a host galaxy with low-extinction and has a high Ca II velocity (
19
,
000
±
2
,
000
km/s) compared to the general population of SNe Ia. While these characteristics are consistent with some Ca-rich SNe Ia, particularly SN 2016hnk, SN 2023adsy is intrinsically brighter than the low-
�
Ca-rich population. Although such an object is too red for any low-
�
cosmological sample, we apply a fiducial standardization approach to SN 2023adsy and find that the SN 2023adsy luminosity distance measurement is in excellent agreement (
≲
1
�
) with
Λ
CDM. Therefore unlike low-
�
Ca-rich SNe Ia, SN 2023adsy is standardizable and gives no indication that SN Ia standardized luminosities change significantly with redshift. A larger sample of distant SNe Ia is required to determine if SN Ia population characteristics at high-
�
truly diverge from their low-
�
counterparts, and to confirm that standardized luminosities nevertheless remain constant with redshift.
More Related Content
What's hot
Squash & syrups
This document discusses squash and syrups. It defines squash as a fruit-flavored concentrated syrup used to make beverages by combining one part concentrate with 4-5 parts water. Squash ingredients include fruit juice, water, sugar or substitutes, and sometimes food coloring or flavorings. Syrup is defined as a thick, sweet liquid made by dissolving sugar in boiling water, often used for preserving fruit. The document provides guidelines for making different types of syrups for canning fruits based on sugar concentration levels. It also lists various types of syrups and provides links to videos about making strawberry syrup and canning fruit in syrup.
Value addition
The document discusses opportunities for value addition of agricultural products in Northeast India. It describes several value-added products that can be created such as fruit jams, juices, dried foods, beverages, pickles and more. Specific fruits and vegetables that show promise are mentioned, including banana, pineapple, oranges, and local varieties. Methods of value addition covered include packaging, osmo-air drying, waxing, and minimal processing. The document argues that pursuing these value-added products can meet market demand and benefit farmers in the region.
Tomato products
This document discusses the production of tomato juice, puree, and paste. It provides details on raw material quality, processing methods, and storage. For tomato juice, it can be extracted from ripe tomatoes through hot or cold pulping and preserved through heating, refrigeration, or freezing. Tomato puree is produced by concentrating tomato pulp in an open cooker or vacuum pan. Tomato paste is concentrated to have at least 25% tomato solids and often includes additions of salt, basil, or oil. Quality is regulated by specifications from the Fruit Products Order that require minimum total solids contents of 5% for juice, 9% for puree, and 25% for paste.
marmalade
Marmalade is a fruit jelly where slices of fruit or peel are suspended. For citrus fruits like oranges and lemons, shredded peel is typically used. Marmalade has a sweet gel texture with pieces of fruit and rind suspended inside. There are two main types - jam marmalade which uses crushed fruit pulp, and jelly marmalade which uses fruit juice. The production process involves selecting and preparing the fruit, boiling it with water and sugar, testing for pectin, then adding the shredded peel and boiling until thickened. Defects can include crystallization, stickiness, microbial spoilage, or failure to set properly. India ranks 14th globally in marmalade production.
Post harvest management and value addition with special reference to papaya
This document discusses post-harvest management and value addition of papaya in India. It outlines key production and harvesting details such as maturity indices. It also describes unit operations in post-harvest handling including harvesting, grading, washing, packaging and storage techniques. Value addition opportunities from papaya include products like papain, pectin, dried papaya, pulp and various confectioneries. Equipment requirements and estimated costs for establishing units to produce papain and pectin are provided.
Production,Processing and packaging of Cocoa
The document summarizes the process of cultivating and processing cocoa beans. It describes how cocoa beans grow on trees that are native to Central and South America. It then outlines the multi-step process used to extract the beans from pods, ferment and dry them to develop flavor, and roast them to produce cocoa powder. Key steps include fermenting the beans for 6-7 days, drying them, and transporting the dried beans in ventilated containers to maintain low moisture levels.
QUALITY AND PROCESSING OF SPICES ppt - Copy (2) - Copy.pptx
Quality and Processing of Spices (Black pepper, Cardamom, Ginger, Turmeric, Vanilla, Clove, Nutmeg, Cinnamon, Allspice and Seed Spices)
Tea manufacturing & processing for non orthodox tea
The document summarizes the basic steps in processing non-orthodox tea: plucking, withering, rolling, fermentation, drying, sorting, tasting, and packaging. It describes the key objectives and processes involved in each step. Plucking is done by hand or machine and affects tea quality. Withering involves moisture removal to prepare leaves for further processing. Fermentation uses oxidation reactions to develop flavor and color. Drying stops enzymatic reactions and produces a stable product. Sorting and tasting separate leaves by grade before final packaging. The detailed explanations provide important context for understanding black tea manufacturing.
spices
This document provides a history and overview of spices in India. It discusses:
- The long history of spices in India dating back over 7,000 years. Archaeological evidence shows spices were traded as early as 2000 BCE.
- India is currently the world's largest producer, consumer, and exporter of spices. It accounts for around 50% of global spice trade by volume. Chilies, turmeric, ginger, and garlic make up the majority of India's spice production.
- While production has increased, there are still gaps to be addressed like improving productivity and reducing threats from competitors in other countries. Adopting good agricultural practices can help increase yields while protecting the environment.
Tea processing
This document provides information about tea, including its different types and processing methods. It discusses the six main types of tea - white, yellow, green, oolong, black, and post-fermented - and describes the specific processing steps for green tea, oolong tea, and black tea. These steps include plucking, withering, rolling or bruising, fermentation, fixation, drying, and packaging. The document also briefly mentions instant tea and the components and health benefits of tea.
Coffee& Coffee processing
Coffee processing involves harvesting ripe coffee cherries, removing the fruit pulp and mucilage, and drying the beans. There are two main processing methods - wet processing and dry processing. Wet processing involves pulping the cherries to remove the fruit, fermenting the beans to remove mucilage, and sun drying the beans. Dry processing involves sun drying the entire cherry after harvest and later hulling the dried beans to remove the outer layers. Proper processing is important to develop the flavor of the coffee beans before roasting and brewing.
What is Jam?
Pectin is a natural gelling agent found in fruits like apples, apricots, oranges, and carrots. It is produced commercially as a white or light brown powder extracted mainly from citrus fruits. Pectin is used as a gelling agent in foods like jams, jellies, fruit juices, and milk drinks. Jam contains pieces of fruit in a gel made by heating fruit with water and sugar to activate pectin. Jelly is made similarly but filters out fruit pulp. Preserves and marmalade can contain whole or thickly cut pieces of fruit.
Turmeric Processing
This document summarizes a seminar presentation on traditional and modern processing methods for turmeric. It describes the traditional method of harvesting, cleaning, separating, cooking, drying, and polishing turmeric rhizomes. It then outlines the CFTRI method for more efficient downstream processing of fresh turmeric rhizomes into hygienic turmeric powder within 24 hours, compared to 30 days for traditional methods. Details are provided on production capacity, machinery required, and estimated fixed and total project costs for a model turmeric powder processing plant.
PACKAGING OF FRUITS & VEGETABLES
Packaging of fruits and vegetables serves several important functions:
It protects produce from damage during transport from farms to consumers. A wide range of packaging materials are used, including bags, crates, and cartons. Proper packaging helps maintain quality by preventing moisture loss or damage. Modified atmosphere packaging extends shelf life by reducing oxygen and increasing carbon dioxide levels inside packaging. While it has benefits like reduced waste, MAP also has drawbacks including increased costs and loss of benefits once packaging is opened.
rice milling
Rice milling involves size reduction and separation operations to process rice grains into an edible form. Traditional milling uses hand pounding equipment while modern mills use machinery. Milling includes cleaning, husking, sorting, whitening and polishing. Cleaning removes impurities using properties like width, thickness, density. Husking removes the husk without damaging the rice. Whitening removes the bran layer. Modern mills precisely control milling through adjustable machinery to efficiently process rice while minimizing breakage.
Pulse milling and their byproduct utilization
This document discusses pulse milling and utilization of byproducts. It begins by defining pulses as edible legume seeds harvested dry. India is a major producer, consumer, and importer of pulses. The document then covers pulse nutrition, health benefits, production statistics in India, post-harvest losses, and milling processes including home, cottage, and commercial scale milling. It describes various pre-treatment methods like wet treatments using water and red earth and dry treatments using oil and water application followed by tempering and sun drying to loosen the husk prior to milling. The goal of milling is efficient removal of husk from cotyledons with minimal losses.
Ginger processing(FROM FIELD TO FORK)
Ginger is obtained from the rhizomes of the plant Zingiber officinale Roso. It originated in
South East Asia and is valued for the dried ginger spice and preserved crystallised ginger.
Engineering properties of grains
This document discusses various physical properties of agricultural crops including size, shape, volume, density, roundness, sphericity, and porosity. Size is measured using tools like calipers and microscopes. Shape can be round, oblate, or irregular and influences packaging and sorting. Volume is measured by water displacement. Density is the ratio of mass to volume. Roundness and sphericity quantify how close a shape is to a perfect sphere. Porosity measures empty space between grains. Physical properties provide important information about crops.
Tea
This document provides information on tea (Camellia sinensis), including its origins, cultivation practices, processing, and classification. Key points:
- Tea originated in Southeast Asia and has been cultivated for thousands of years. The main tea-growing regions include China, India, Sri Lanka, and parts of Africa.
- Tea plants grow best in tropical and subtropical climates with abundant rainfall. The two main varieties are Camellia sinensis var. sinensis and Camellia sinensis var. assamica.
- Tea is processed into four main types - white, green, oolong, and black tea - depending on how the leaves are oxidized after harvesting. Proper processing is important
Value addition of tea
This document discusses value addition in tea production from pre-harvest to post-harvest stages. It covers various topics like tea varieties suitable for different regions, organic cultivation practices, harvesting techniques, processing methods, grading, packaging, transport, marketing, research and development initiatives, and potential value-added tea products. The key stages involved in tea production include planting material selection, cultivation practices, harvesting, processing, grading, packaging and transporting for both domestic and international markets. Research organizations in India and other countries are working on developing high-yielding and stress-resistant tea varieties as well as methods to enhance tea quality and production.
What's hot (20)
Post harvest management and value addition with special reference to papaya
Post harvest management and value addition with special reference to papaya
QUALITY AND PROCESSING OF SPICES ppt - Copy (2) - Copy.pptx
QUALITY AND PROCESSING OF SPICES ppt - Copy (2) - Copy.pptx
Tea manufacturing & processing for non orthodox tea
Tea manufacturing & processing for non orthodox tea
Recently uploaded
Discovery of An Apparent Red, High-Velocity Type Ia Supernova at 𝐳 = 2.9 wi...
We present the JWST discovery of SN 2023adsy, a transient object located in a host galaxy JADES-GS
+
53.13485
−
27.82088
with a host spectroscopic redshift of
2.903
±
0.007
. The transient was identified in deep James Webb Space Telescope (JWST)/NIRCam imaging from the JWST Advanced Deep Extragalactic Survey (JADES) program. Photometric and spectroscopic followup with NIRCam and NIRSpec, respectively, confirm the redshift and yield UV-NIR light-curve, NIR color, and spectroscopic information all consistent with a Type Ia classification. Despite its classification as a likely SN Ia, SN 2023adsy is both fairly red (
�
(
�
−
�
)
∼
0.9
) despite a host galaxy with low-extinction and has a high Ca II velocity (
19
,
000
±
2
,
000
km/s) compared to the general population of SNe Ia. While these characteristics are consistent with some Ca-rich SNe Ia, particularly SN 2016hnk, SN 2023adsy is intrinsically brighter than the low-
�
Ca-rich population. Although such an object is too red for any low-
�
cosmological sample, we apply a fiducial standardization approach to SN 2023adsy and find that the SN 2023adsy luminosity distance measurement is in excellent agreement (
≲
1
�
) with
Λ
CDM. Therefore unlike low-
�
Ca-rich SNe Ia, SN 2023adsy is standardizable and gives no indication that SN Ia standardized luminosities change significantly with redshift. A larger sample of distant SNe Ia is required to determine if SN Ia population characteristics at high-
�
truly diverge from their low-
�
counterparts, and to confirm that standardized luminosities nevertheless remain constant with redshift.
Signatures of wave erosion in Titan’s coasts
The shorelines of Titan’s hydrocarbon seas trace flooded erosional landforms such as river valleys; however, it isunclear whether coastal erosion has subsequently altered these shorelines. Spacecraft observations and theo-retical models suggest that wind may cause waves to form on Titan’s seas, potentially driving coastal erosion,but the observational evidence of waves is indirect, and the processes affecting shoreline evolution on Titanremain unknown. No widely accepted framework exists for using shoreline morphology to quantitatively dis-cern coastal erosion mechanisms, even on Earth, where the dominant mechanisms are known. We combinelandscape evolution models with measurements of shoreline shape on Earth to characterize how differentcoastal erosion mechanisms affect shoreline morphology. Applying this framework to Titan, we find that theshorelines of Titan’s seas are most consistent with flooded landscapes that subsequently have been eroded bywaves, rather than a uniform erosional process or no coastal erosion, particularly if wave growth saturates atfetch lengths of tens of kilometers.
JAMES WEBB STUDY THE MASSIVE BLACK HOLE SEEDS
The pathway(s) to seeding the massive black holes (MBHs) that exist at the heart of galaxies in the present and distant Universe remains an unsolved problem. Here we categorise, describe and quantitatively discuss the formation pathways of both light and heavy seeds. We emphasise that the most recent computational models suggest that rather than a bimodal-like mass spectrum between light and heavy seeds with light at one end and heavy at the other that instead a continuum exists. Light seeds being more ubiquitous and the heavier seeds becoming less and less abundant due the rarer environmental conditions required for their formation. We therefore examine the different mechanisms that give rise to different seed mass spectrums. We show how and why the mechanisms that produce the heaviest seeds are also among the rarest events in the Universe and are hence extremely unlikely to be the seeds for the vast majority of the MBH population. We quantify, within the limits of the current large uncertainties in the seeding processes, the expected number densities of the seed mass spectrum. We argue that light seeds must be at least 103 to 105 times more numerous than heavy seeds to explain the MBH population as a whole. Based on our current understanding of the seed population this makes heavy seeds (Mseed > 103 M⊙) a significantly more likely pathway given that heavy seeds have an abundance pattern than is close to and likely in excess of 10−4 compared to light seeds. Finally, we examine the current state-of-the-art in numerical calculations and recent observations and plot a path forward for near-future advances in both domains.
Mechanisms and Applications of Antiviral Neutralizing Antibodies - Creative B...
Neutralizing antibodies, pivotal in immune defense, specifically bind and inhibit viral pathogens, thereby playing a crucial role in protecting against and mitigating infectious diseases. In this slide, we will introduce what antibodies and neutralizing antibodies are, the production and regulation of neutralizing antibodies, their mechanisms of action, classification and applications, as well as the challenges they face.
Pests of Storage_Identification_Dr.UPR.pdf
InIndia-post-harvestlosses-unscientificstorage,insects,rodents,micro-organismsetc.,accountforabout10percentoftotalfoodgrains
Graininfestation
Directdamage
Indirectly
•theexuviae,skin,deadinsects
•theirexcretawhichmakefoodunfitforhumanconsumption
About600speciesofinsectshavebeenassociatedwithstoredgrainproducts
100speciesofinsectpestsofstoredproductscauseeconomiclosses
Methods of grain storage Structures in India.pdf
•Post-harvestlossesaccountforabout10%oftotalfoodgrainsduetounscientificstorage,insects,rodents,micro-organismsetc.,
•Totalfoodgrainproductioninindiais311milliontonnesandstorageis145mt.InIndia,annualstoragelosseshavebeenestimated14mtworthofRs.7,000croreinwhichinsectsaloneaccountfornearlyRs.1,300crores.
•InIndiaoutofthetotalproduction,about30%ismarketablesurplus
•Remaining70%isretainedandstoredbyfarmersforconsumption,seed,feed.Hence,growerneedstoragefacilitytoholdaportionofproducetosellwhenthemarketingpriceisfavourable
•TradersandCo-operativesatmarketcentresneedstoragestructurestoholdgrainswhenthetransportfacilityisinadequate
11.1 Role of physical biological in deterioration of grains.pdf
Storagedeteriorationisanyformoflossinquantityandqualityofbio-materials.
Themajorcausesofdeteriorationinstorage
•Physical
•Biological
•Mechanical
•Chemical
Storageonlypreservesquality.Itneverimprovesquality.
Itisadvisabletostartstoragewithqualityfoodproduct.Productwithinitialpoorqualityquicklydepreciates
Mending Clothing to Support Sustainable Fashion_CIMaR 2024.pdf
Ozturkcan, S., Berndt, A., & Angelakis, A. (2024). Mending clothing to support sustainable fashion. Presented at the 31st Annual Conference by the Consortium for International Marketing Research (CIMaR), 10-13 Jun 2024, University of Gävle, Sweden.
TOPIC OF DISCUSSION: CENTRIFUGATION SLIDESHARE.pptx
Centrifugation is a powerful technique used in laboratories to separate components of a heterogeneous mixture based on their density. This process utilizes centrifugal force to rapidly spin samples, causing denser particles to migrate outward more quickly than lighter ones. As a result, distinct layers form within the sample tube, allowing for easy isolation and purification of target substances.
Anti-Universe And Emergent Gravity and the Dark Universe
Recent theoretical progress indicates that spacetime and gravity emerge together from the entanglement structure of an underlying microscopic theory. These ideas are best understood in Anti-de Sitter space, where they rely on the area law for entanglement entropy. The extension to de Sitter space requires taking into account the entropy and temperature associated with the cosmological horizon. Using insights from string theory, black hole physics and quantum information theory we argue that the positive dark energy leads to a thermal volume law contribution to the entropy that overtakes the area law precisely at the cosmological horizon. Due to the competition between area and volume law entanglement the microscopic de Sitter states do not thermalise at sub-Hubble scales: they exhibit memory effects in the form of an entropy displacement caused by matter. The emergent laws of gravity contain an additional ‘dark’ gravitational force describing the ‘elastic’ response due to the entropy displacement. We derive an estimate of the strength of this extra force in terms of the baryonic mass, Newton’s constant and the Hubble acceleration scale a0 = cH0, and provide evidence for the fact that this additional ‘dark gravity force’ explains the observed phenomena in galaxies and clusters currently attributed to dark matter.
Direct Seeded Rice - Climate Smart Agriculture
Direct Seeded Rice - Climate Smart AgricultureInternational Food Policy Research Institute- South Asia Office
PPT on Direct Seeded Rice presented at the three-day 'Training and Validation Workshop on Modules of Climate Smart Agriculture (CSA) Technologies in South Asia' workshop on April 22, 2024.
fermented food science of sauerkraut.pptx
This ppt contains the production of a fermented food name - sauerkraut
Sexuality - Issues, Attitude and Behaviour - Applied Social Psychology - Psyc...
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
Compexometric titration/Chelatorphy titration/chelating titration
Classification
Metal ion ion indicators
Masking and demasking reagents
Estimation of Magnisium sulphate
Calcium gluconate
Complexometric Titration/ chelatometry titration/chelating titration, introduction, Types-
1.Direct Titration
2.Back Titration
3.Replacement Titration
4.Indirect Titration
Masking agent, Demasking agents
formation of complex
comparition between masking and demasking agents,
Indicators/Metal ion indicators/ Metallochromic indicators/pM indicators,
Visual Technique,PM indicators (metallochromic), Indicators of pH, Redox Indicators
Instrumental Techniques-Photometry
Potentiometry
Miscellaneous methods.
Complex titration with EDTA.
Describing and Interpreting an Immersive Learning Case with the Immersion Cub...
Current descriptions of immersive learning cases are often difficult or impossible to compare. This is due to a myriad of different options on what details to include, which aspects are relevant, and on the descriptive approaches employed. Also, these aspects often combine very specific details with more general guidelines or indicate intents and rationales without clarifying their implementation. In this paper we provide a method to describe immersive learning cases that is structured to enable comparisons, yet flexible enough to allow researchers and practitioners to decide which aspects to include. This method leverages a taxonomy that classifies educational aspects at three levels (uses, practices, and strategies) and then utilizes two frameworks, the Immersive Learning Brain and the Immersion Cube, to enable a structured description and interpretation of immersive learning cases. The method is then demonstrated on a published immersive learning case on training for wind turbine maintenance using virtual reality. Applying the method results in a structured artifact, the Immersive Learning Case Sheet, that tags the case with its proximal uses, practices, and strategies, and refines the free text case description to ensure that matching details are included. This contribution is thus a case description method in support of future comparative research of immersive learning cases. We then discuss how the resulting description and interpretation can be leveraged to change immersion learning cases, by enriching them (considering low-effort changes or additions) or innovating (exploring more challenging avenues of transformation). The method holds significant promise to support better-grounded research in immersive learning.
(June 12, 2024) Webinar: Development of PET theranostics targeting the molecu...
(June 12, 2024) Webinar: Development of PET theranostics targeting the molecu...Scintica Instrumentation
Targeting Hsp90 and its pathogen Orthologs with Tethered Inhibitors as a Diagnostic and Therapeutic Strategy for cancer and infectious diseases with Dr. Timothy Haystead.Recently uploaded (20)
Discovery of An Apparent Red, High-Velocity Type Ia Supernova at 𝐳 = 2.9 wi...
Discovery of An Apparent Red, High-Velocity Type Ia Supernova at 𝐳 = 2.9 wi...
Mechanisms and Applications of Antiviral Neutralizing Antibodies - Creative B...
Mechanisms and Applications of Antiviral Neutralizing Antibodies - Creative B...
11.1 Role of physical biological in deterioration of grains.pdf
11.1 Role of physical biological in deterioration of grains.pdf
Mending Clothing to Support Sustainable Fashion_CIMaR 2024.pdf
Mending Clothing to Support Sustainable Fashion_CIMaR 2024.pdf
TOPIC OF DISCUSSION: CENTRIFUGATION SLIDESHARE.pptx
TOPIC OF DISCUSSION: CENTRIFUGATION SLIDESHARE.pptx
Anti-Universe And Emergent Gravity and the Dark Universe
Anti-Universe And Emergent Gravity and the Dark Universe
Sexuality - Issues, Attitude and Behaviour - Applied Social Psychology - Psyc...
Sexuality - Issues, Attitude and Behaviour - Applied Social Psychology - Psyc...
Compexometric titration/Chelatorphy titration/chelating titration
Compexometric titration/Chelatorphy titration/chelating titration
GBSN - Biochemistry (Unit 6) Chemistry of Proteins
GBSN - Biochemistry (Unit 6) Chemistry of Proteins
Describing and Interpreting an Immersive Learning Case with the Immersion Cub...
Describing and Interpreting an Immersive Learning Case with the Immersion Cub...
(June 12, 2024) Webinar: Development of PET theranostics targeting the molecu...
(June 12, 2024) Webinar: Development of PET theranostics targeting the molecu...
value addition of coffee
- 1. VALUE ADDITION TEA AND COFFEE
- 2. VALUE ADDITION *Process Of Changing Or Transforming A Product It Is Original State To A More Valuable State.
- 3. VALUE ADDITION OF TEA • Black Tea • Green Tea • Oolong Tea • Iced Tea • Instant Tea
- 4. Black tea
- 5. GREEN TEA
- 6. OOLONG TEA
- 7. ICED TEA
- 8. INSTANT TEA
- 9. Other Value Added Product Of Tea *Instant Tea *Herbal Tea *Teas Extract *Use As Dye *Use As Detergent *Tea Seed Oil *Bio Manure
- 10. VALUE ADDITION TEA AND COFFEE * Coffee Powder * Lead Coffee * Soluble Coffee
- 11. COFFEE POWDER
- 12. LEAD COFFEE
- 13. SOLUBLE COFFEE