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