Book ChapterDOI
Post Harvest Technology and Value Addition of Spices
Ankan Das,Amit Baran Sharangi +1 more
- pp 249-276
Reads0
Chats0
TLDR
The post-harvest management of spices appears to be more crucial here as discussed by the authors, as most of the freshly harvested spices are very high in their moisture content, highly perishable and susceptible to microbial contamination.Abstract:
Spices not only help imparting taste, flavour, aroma and colour but also act as a preservative by preventing the spoilage of various food and beverage products. They are huge reservoir of essential oils and aromatic constituents which are of great demand in pharmaceutical and cosmetic industries, both in national and international trade. They also possess nutritional, antimicrobial, antioxidant and pharmaceutical properties and, hence, regarded as one of the most functionally important food ingredients. Efforts are, therefore, directed towards enhancing area, increasing productivity and improving quality of spices. However, in today’s scenario, real challenges confronting us not only on how to sustain the productivity of spices but also on how to minimize their losses. Post harvest management of spices appears to be more crucial here. Most of the freshly harvested spices are very high in their moisture content, highly perishable and susceptible to microbial contamination. Steps like harvesting at optimum stage, proper transportation to processing units, cleaning, blanching, treating with recommended chemicals, dehydration, packaging and storage or processing leading those to value added products etc. are very much crucial so far as reduction of post harvest losses are concerned. The irony is that due to lack of proper knowledge, awareness and improper technology dissemination, the post-harvest management, especially in the developing countries is still not up to the mark. Therefore it is necessary to process the spices by exploiting both classical and innovative post-harvest technology to ensure their long term preservation and optimum utilization.read more
Citations
More filters
Journal ArticleDOI
Cultivation and postharvest handling practices affecting yield and quality of major spices crops in Ethiopia: A review
TL;DR: In this paper, the most important strategy in fostering critical capital shortage and enhancing economic growth and poverty reduction in Ethiopia is developed agricultural production and productivity is discussed. Spices, be...
Journal ArticleDOI
Marketing strategies in the pandemic affected economy for the value
TL;DR: In this article , the authors investigated the impact of pandemic affected economy in the marketing of value-added products manufactured by the spice industry in Kerala, focusing on the seasoning and oleoresin industry.
Journal ArticleDOI
Performance analysis of solar and heat pump dryer of small cardamom (Elettaria Cardamomum Maton) using energy analysis, drying kinetics, and quality
Jikky Jayakumar,G. Jeevarathinam,I. P. Sudagar,V. Prasath,Punit Singh,S.Dinesh Kumar,Ravi Pandiselvam +6 more
Antioxidative Properties of Essential Spices in an Indonesian Non-Alcoholic Beverage ‘Bir Pletok’
TL;DR: In this article, the antioxidant properties of different aqueous extracts of clove, cinnamon and nutmeg available in Indonesia and Thailand were determined. But the results showed that the results were not affected neither by the origin nor extraction time of the extracts.
References
More filters
Journal ArticleDOI
Methods to Reduce/Eliminate Pathogens from Fresh and Fresh-Cut Produce
Mickey E. Parish,Larry R. Beuchat,Trevor V. Suslow,Linda J. Harris,E.H. Garrett,J.N. Farber,Frank F. Busta +6 more
TL;DR: This chapter focuses on this growing area of research with a particular emphasis on human pathogenic microorganisms; however, research related to mitigation treatment effects on nonpathogenic organisms is also included.
Journal ArticleDOI
Physiology of lightly processed fruits and vegetables
TL;DR: The physiology of lightly processed (LP) fruits and vegetable is essentially the physiology of wounded tissue, and negative consequences of wounding in LP fruits and vegetables result in increased shelf life and greater maintenance of nutriti appearance, and flavor quality in these products.
Journal ArticleDOI
Quality of fresh-cut produce
Alley E. Watada,Ling Qi +1 more
TL;DR: In this article, the authors proposed a method to maintain high quality of fresh-cut fruits and vegetables by selecting produce at proper maturity and controlling deterioration with low temperatures and modified atmospheres.
Journal ArticleDOI
Effect of Pre-treatments using Potassium Metabisulphide and Alkaline Ethyl Oleate on the Drying Kinetics of Apricots
TL;DR: In this article, the effect of potassium metabisulphide and alkaline ethyl oleate solutions on the drying time of apricot samples was investigated, and the drying data were fitted to the various thin-layer models using three statistical parameters, i.e. coefficient of determination r2, reduced mean square of the deviation χ2 and root mean square error ERMS.
Journal ArticleDOI
Solar drying characteristics of strawberry
TL;DR: In this article, a thin layer solar an forced drying experiments were conducted for strawberry (Fragaria Xananassa) variety chandler's, and the best fit of the thin layer drying of strawberry is obtained by exponential equation or Newton model which fitted very well the experimental data at various shapes of strawberry indicated by high value of coefficient correlation in the range of 0.97-0.98 and low values χ2 ranging from 0.0102 to 0.0046.