Technology of Plantation Crops and Spices detailed syllabus for Food Technology (Food Technology) for 2019 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Technology students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Food Technology 7th Sem scheme and its subjects, do visit Food Technology 7th Sem 2019 regulation scheme. For Professional Elective-VII scheme and its subjects refer to Food Technology Professional Elective-VII syllabus scheme. The detailed syllabus of technology of plantation crops and spices is as follows.
Course Objective:
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Unit I
Importance and Processing of Spices
A. Major Spices Post-Harvest Technology, composition, processed products of – Pepper, Cardamom, onion, ginger and turmeric – Oleoresins and essential oils – Method of manufacture – Chemistry of the volatiles -Enzymatic synthesis of flavour identical – Quality control, Flavor of major spices, Spice oil and oleoresins.
B. Minor Spices Post-Harvest Technology, composition, processed products of – Cumin, Coriander, Cinnamon, fenugreek, pepper, Garlic, Clove and Vanilla – Oleoresins and essential oils – Method of manufacture – Chemistry of the volatiles – flavors, Quality control, Present trends in synthesis of volatiles – micro-organisms, plant suspension cultures
Unit II
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Unit III
Chemistry and Technology of Cocoa and Cocoa Products
Occurrence – Chemistry of the cocoa bean – changes taking place during fermentation of cocoa bean – Processing of cocoa bean – cocoa powder – cocoa liquor, manufactureChocolates – Types – Chemistry and technology of chocolate manufacture -Quality control of chocolates
Unit IV
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Unit V
Packaging, Grading and Quality Analysis of Spices
Cleaning and grading of spices – packaging and storage of spices – grading specifications -AGMARK, ASTA, ESA specifications – processes involved in the manufacture of oleoresins and essential oils – quality analysis of spices and their derivatives
Course Outcome:
For the complete syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier..
Text Books:
- Pandey, P. H. Post-Harvest Engineering of Horticultural Crops through objectives. Saroj Prakasam, Allahabad. 2002.
- Pruthi, J.S. Major Spices of India – Crop Management and Post-Harvest Technology. Indian Council of Agricultural Research, Krish iAnusandhan Bhavan, Pusa, New Delhi. 1998.
- Shanmugavelu KG , Kumar N, Production Technology of Spices and Plantation Crops, 1st Edition, Peter KV Publisher : Agrobios (India), 2018.
References:
- ASTA, Official analytical methods of the American Spice Trade Association, IV Edition, 1997.
- Pruthi, J.S. Spices and Condiments Chemistry, Microbiology and Technology. 1stEdition. Academic Press Inc., New York, USA. 2011.
For detailed syllabus of all the other subjects of Food Technology 7th Sem, visit Food Technology 7th Sem subject syllabuses for 2019 regulation.
For all Food Technology results, visit Anna University Food Technology all semester results direct link.