Processing of Spices detailed Syllabus for Food Technology (FC), K scheme PDF has been taken from the MSBTE official website and presented for the diploma students. For Subject Code, Subject Name, Lectures, Tutorial, Practical/Drawing, Credits, Theory (Max & Min) Marks, Practical (Max & Min) Marks, Total Marks, and other information, do visit full semester subjects post given below.
For all other MSBTE Food Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for processing of spices is as follows.
Rationale
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Course Outcomes:
Students will be able to achieve & demonstrate the following COs on completion of course based learning
- Identify the sources of spices and certification requirement spices processing Industry.
- Demonstrate the preparation of major spices processing and its value-added products.
- Demonstrate the preparation of minor spices processing and its value-added products.
- Describe the construction and working of spices processing and packaging equipment’s.
- Prepare the various spices processing products as per FSSAI standard.
Unit I
Introduction to Spices 1.1 Definition of Spices and Condiments, Scope and Importance, Present Status of Indian Spice Industry, Spices growing states, Medicinal value of spices (IKS), Use of spices in Ayurveda (IKS), Use of spices in functional food and nutraceuticals foods. 1.2 Definition of spices and condiments, Classification of spices-based on plant part, economic importance, Based on origin & flavor, climatic requirement. 1.3 Process of Import and export certification (CRES), guidelines for spice house certification, functions of Spices Board Indian. Adulteration in spices and its detection.
Suggested Learning Pedagogie
Lecture Using Chalk-Board Presentations Site/Industry Visit Video Demonstrations
Unit II
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Unit III
Processing of Minor Spices 3.1 Coriander, mustard, and cumin processing: – Postharvest technology, packaging and storage and its utilization, Processing of whole and powder. 3.2 Garlic and Onion processing. – Post-harvest technology, Processing of Paste, dehydrated and powder. 3.3 Clove, cinnamon and nutmeg: Post-harvest technology, Processing: whole and powder. 3.4 Leafy spices processing: – Post-harvest technology and drying of Curry leaf, Mint, bay leaf and parsley. 3.5 Tamarind and kokum processing- Post-harvest technology, Paste, dehydrated and concentrate.
Suggested Learning Pedagogie
Lecture Using Chalk-Board Video Demonstrations Site/Industry Visit Presentations
Unit IV
Spice Processing and Packaging 4.1 Construction and working of cleaning equipments – Vibratory feeder, Magnetic separator, flat bed sifters, Destoners, air separators, indent separators, spiral separators. Spice reconditioning. 4.2 Construction and working of grinding equipments – Wet and Dry Pulverizes, Hammer mills, vibro-sifting operations, ambient condition grinding, cryogenic grinding. 4.3 Post processing -Ethylene oxide, propylene oxide, irradiation, steam sterilization, HPP and Storage. 4.4 Packaging of spices- Spoilage factor, packaging machines and material for Bulk and Consumer Packaging.
Suggested Learning Pedagogie
Video Demonstrations Presentations Site/Industry Visit Lecture Using Chalk-Board
Unit V
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List of Experiments:
- *Determine extraneous matter and prepare the spices sample for analysis.
- Analyze the moisture content of spices/spices powder. (Distillation Method)
- Determine the total ash of a given sample.
- *Determine the Bulk Density of spices.
- *Prepare Red chilli powder as per FSSAI standards.
- Prepare the Red chilli masala powder as per FSSAI standards.
- *Prepare the Turmeric/powder as per FSSAI standards.
- Prepare the red / green chilli paste as per FSSAI standards.
- *Calculate the dry ginger/ginger candy processing cost per kg of product by preparing it.
- *Prepare the instant tea masala powder by using ginger, cardamom, clove and Cinnamon.
- *Prepare the Coriander / Cumin powder as per FSSAI standards.
- Calculate the % of yield of mustard dal by preparing it.
- *Prepare the ginger-garlic paste as per FSSAI standards.
- Prepare Onion- garlic masala as per FSSAI standards.
- *Prepare the dried fenugreek leaves/bay leaf /curry leaf/parsley as per FSSAI standards.
- *Calculate the processing cost per Kg of datetamarind chutany / Kokam paste or concentrate by preparing it.
- *Prepare the one blended spices powder -Garam / sambar masala.
- *Prepare the pickle masala per FSSAI specification. (any one)
- *Prepare one blended spice powder: Pav bhaji / /Pani puri / chaat masala.
- Prepare one blended spice powder: Paneer / Biryani/ chicken/ Meat masala.
- *Demonstrate the extraction of oleoresins from spices
- Demonstrate the extraction of essential oils from spices.
Self Learning
Micro Project
- Collect the information regarding documentation and procedure for exporting the spices and their value-added products.
- Collect the different curry masala from market and identify the packaging materials and labeling information.
- Calculate production cost per kg for masala chilli powder, Turmeric, cumin and ginger powder.
- Identify the spices processing equipment’s, features and price by online market survey.
- Evaluate the quality and adulteration in spices powder and curry powder by collect the samples from market.
- Prepare the project report regarding various government schemes for startup entrepreneurship in spices processing.
Assignment
- Illustrate sources of spices in India and explain its medicinal value with example.
- Classify the spices on the basis of a plant part, economic importance, based on origin and flavour and climatic requirement.
- Draw the post-harvest processing steps flow sheet for major spices.
- Prepare the table on FSSAI standards for major and minor spices.
- Discuss the pre-treatment, sterilization, packaging and storage process of whole spices.
- Describe the construction and working of spices processing equipment’s.
- State the principle of cryogenic grinding and explain its process for spices.
Self Learning
- http://www.spices.res.in/
- https://www.indianspices.com/
- https://www.fssai.gov.in/
- http://ecoursesonline.iasri.res.in/
Laboratory Equipment
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Learning Materials
- K.G. Shanmugavelu Spices and Plantation Crops Agrotech Publication, Delhi -ISBN:8177541617.
- Panda H. Handbook on Spices and Condiments (cultivation, processing and extraction) Asia Pacific Business Press Inc. 2010-ISBN-10-8178331322
- NIIR BOARD The Complete Book on Spices &Condiments (with cultivation, processing & uses) Asia Pacific Business Press Inc. 2013-ISBN-10- 8178330385
- Shanmugavelu KG , Kumar N. Production Technology of Spices and Plantation Crops 1st Edition, Peter KV Publisher : Agrobios (India), 2018-ISBN-10- 9788177541618
Learning Websites
- https://www.indianspices.com/marketing/price/domestic/curren t-market-price.html Spices Board of India
- https://www.fssai.gov.in SALT, SPICES, CONDIMENTS AND RELATED PRODUCTS
- https://youtu.be/cQ5nN-po0gw Introduction : Technology of Spices and Condiments
- https://youtu.be/r_J8FOyzjxw History of spices and condiments
- https://youtu.be/kSphqvaGcCU Present status of India Spices (FT)
- https://youtu.be/ZrMNr_JfmtE Spice Processing Technician -Orientation Video
- https://youtu.be/hxUJr2fxfnI?list=PLhWyf911na-XNr-totysuQubX QLXlt6BN Indian Spices IIT madras
- https://youtu.be/RM5ZQY8HoKE?list=PLhWyf911na-XNr-totysuQubX QLXlt6BN Cleaning and Washing- IIT madras
- https://youtu.be/UQk955IIJjA Spice oil and Oleoresins: Usages of oleoresins (FT)
For detail Syllabus of all other subjects of Food Technology, K scheme do visit Food Technology 5th Sem Syllabus for K scheme.
For all Food Technology results, visit MSBTE Food Technology all semester results direct links.