E PATHSHALA FOOD TECHNOLOGY STUDY MATERIAL DOWNLOAD

     Technology of spices and condiments pdf

•  Introduction
• History of Spices and Condiments
• Present Status of Indian spice industry
• World Trade in Spices: Present Status
• Nomenclature & Classification of Spices and condiments
• Chemical Composition of Spices and condiments
• Spice Oil and Oleoresins: Technology of Manufacturing
• Spice Oil and Oleoresins: Usages of Oleoresins
• Pepper: Refining
• Pepper: Processing of pepper
• Pepper products: White pepper & Black
• Pepper products: Dehydrated green pepper
• Pepper products: Essential Oil & Oleoresins
• Chillies: Drying of chillies
• Chillies: Quality attributes of paprika
• chillies:Quality attributes of chillies
• Cardamom: Composition
• Cardamom: Grading
• Cardamom: Bleaching
• .Cardamom: Drying of fruits
• Cardamom: Cardamom products
• Cardamom: Essential oil & oleoresins
• Ginger: Grading & Curing
• Ginger: Bleaching
• Ginger: Ginger Products
• Ginger: Essential oil & Oleoresins
• Ginger: Dehydrated Ginger
• Turmeric: Grading & Curing
• Turmeric: Powder
• Turmeric: Essential oil & Oleoresins
• Cloves: Processing and Drying
• Cloves: Essential Oil & Oleoresins
• Grinding: Grinding methods
• Grinding: Quality of Spices
• Spices: National & International standards

Reference:https://epgp.inflibnet.ac.in/Home/ViewSubject?catid=15