UNIT 1:
Spices – production and importance
stage of harvesting and harvesting methods
ginger, garlic and onion. Unit operations involved equipment – principle and construction
processing of major spices – pepper, cardamom, chilli, turmeric
UNIT 2:
Instant coffee, methods, process and equipment involved
fermentation - equipment used
Quality grading of coffee. Processing of tea types - CTC - methods and equipment
grades of tea- Green tea manufacture
Instant tea manufacture – packaging of tea.
UNIT 3:
bean – post harvest technology of cocoa bean
processing of cocoa byproducts
changes taking place during fermentation of cocoa
Chemistry and technology of chocolate manufacture
Chemistry and technology of chocolate manufacture
UNIT 4:
Processing technology of Virgin Coconut oil
Desiccated Coconut, Milk Cream, Natade- Coco, Packed Tender Coconut Water- Vinegar and Activated Carbon.
UNIT 5:
Extraction, aesthetic value and uses of oleoresins and essential oils
flavor extraction techniques and standard specifications
flavor extraction techniques and standard specifications
Extraction, aesthetic value and uses of oleoresins and essential oils