PROCESS SPICES AND HERBS FROM CLEANING, GRADING, SORTING AND GRINDING AND ALSO DO STEAM STERILIZATION AND FINALLY TO DO EXTRACTIONS OF OIL FROM SPICES, OIL SEEDS AND HERBS

Spices  which are basically plant products, have a  definite role  to play in enhancing the taste flavour, relish or  piquancy of  any  food,  most  of the spices  are  pagrant,  aromatic  and pangent.   They comprise seeds, bartes, rhizome,  leaves  fruits and other parts of plants, which belong to varigated species  and genera  since time immorial, India in renamed to be the  have  of spices. Most important spices like black pepper (king of spices) cardamom  (queen of spices) cardamom (queen of  spices),  ginger, chilies  and  turmeric, which are produced in  India  import  it great  reputation,  and  these constitute.  The  major  group  of spices.  In  the  list of spices, clave,  nutmeg,  cinnamon  and cassia  are known as tree spices, However , spices  like  fennel, fenugreek,  garlic, onion, coriander, cumin,  vanilla,  saffron; etc.

There are a number of spices used along with food, namely;

1. Common Salt, 2. Coriander, 3. Chill, 4. Haldi, 5.  Ajwain & Maithee, 7.Onion and so on; These spices are not used are at  a time.  For preparation of any dish may be Indian or European, may be vegetarian or non-vegetarian we use more than are  shice  for its preparation.  The combination of all the spices but  together for  the use of one particular dish as known as ‘masala’ of the spices,  the  bulk of the dry matter consists of carbohydrater, proteins, tannius, resins, volatile oil, fixed oil, for pigments, mineral, elements, etc. These constituents differ  grately  in their composition and content in different spices. They have varied physical and chemical properties. Due to this reason, the processing method of different spice, differ widely and required individual expertise in variety operation like curing,  drying, cleaning, grading and packing.

Harvesting of each spice is done at a particular store of maturity in a particular manner suitable for it avoiding any sort of damage before processing. It is transported to the processing centre as quickly as possible and stored properly before it  is taken to up for processing.

INTRODUCTION
USES AND APPLICATIONS
GINGER OR ADRAK
PEPPER OR ‘KALIMIRCH’
CHILLIES OR ‘LALMIRCH’
CARDAMOM OR ‘ELAICHI’
TURMERIC OR ‘HALDI’
CLEAVES OR ‘LOUNG’
CINNAMAS OR ‘DALCHISS’
CASSIA OR ‘TEJPAT’
NUTMEG OR ‘JAIPHAL’
ANISEED
BISHOP WEED OR ‘AJWAN’
ALSPICS
B.I.S. SPECIFICATION
NATURAL SPICE OILS/OLOERESINS
POPULAR SPICE OILS
ADVANTAGE AND USES OF SPICE OILS
USE OF SPICE OIL
100% PURE NATURAL SPICE OILS/ OLOERESINS
METHOD OF TEST FOR SPICES AND CONDIMENTS
SCOPE
EXTRANEOUS MATTER
GRINDING OF SAMPLE FOR CHEMICAL ANALYSIS
PRINCIPLE
TOTAL ASH
APPARATUS
DETERMINATION
WATER-INSOLUBLE ASH
ACID INSOLUBLE ASH
PROCEDURE
MOISTURE CONTENT
TERMINOLOGY FOR SPICES AND CONDIMENTS
SCOPE
TERMINOLOGY
TABLE -1 LIST OF SPICES AND CONDIMENTS
TESTING DETAILS OF OLEORESIN
DETERMINATION OF COLOR VALUE
DETERMINATION OF SCOVILLIE HEAT UNIT
DETERMINATION OF CAPSAICIN CONTENT
RAW MATERIAL SELECTION
CAPSICUM LINN (SOLANACEAE):
OTHER VARITIES :-
BIRD CHILLI
USES AND APPLICATION OF SPICES
AS FOOD FLAVOURANT
ROLE IN HUMAN PHYSIOLOGY:
PAPRIKA AS COLOURANT AND FLAVOURANT
DETAILS OF INDIAN SPICES
THE INDIAN SPICES CAN BE CATEGORIZED INTO THREE MAIN CATEGORIES:
MARKET SURVEY
SEASONING MARKET: KEY PLAYERS
GLOBAL OVERVIEW OF ESSENTIAL OILS
U.S. ESSENTIAL OIL MARKET REVENUE BY PRODUCT, 2014 – 2024 (USD MILLION)
GLOBAL SCENARIO OF SPICES
ADVANTAGE OF GRADING OF SPICES
GRADING OF CARDAMOMS
GRADING OF CUSSIN AND CINNAMON
GRADING OF GINGER
GRADING OF ONIONS
GRADING OF TURMERIC
GRADING OF VANILLA BEANS/CUTS
PROCESSING DETAILS OF CLEANING, SORTING AND GRADING
CLEANING, SORTING AND GRADING
MECHANICAL CLEANERS CUM GRADERS
CLEANING EQUIPMENTS
GRADING OF SPICES
CLEANLINESS SPECIFICATION, PACKING OF SPICES
ASTA CLEANLINESS SPECIFICATIONS FOR THE UNPROCESSED SPICES, SEEDS
AND HERBS
PACKING OF SPICES
TABLE CLEANLINESS SPECIFICATIONS OF SPICES
CLEANING EQUIPMENTS FOR UNPROCESSED SPICES, SEEDS & HERBS
TABLE. CLEANING EQUIPMENTS FOR UNPROCESSED SPICE, SEEDS AND HERBS
PROCESS FLOW DIAGRAM FOR SPICES
FORMULATION OF KITCHEN MASALA (SPICES)
FORMULATION OF KITCHEN KING MASALA
FORMULATION OF PASTA MASALA
BIRYANI/PULAV MASALA
PIZZA MASALA
NOODLE MASALA
SANDWICH MASALA
BHELPURI MASALA
CHAAT MASALA
PUNJABI GARAM MASALA
FORMULATIONS AND PROCESS OF
MANUFACTURE OF SPICES
KACHHI BIRYANI
SOUTH INDIAN CURRY
FISH MASALA
FISH KABAB MASALA
FISH PULAO MASALA
POTATO MEAT PURI MASALA
MASALA FOR RICE OF FISH
PICKLE MASALA (MANGO)
THANDAI – POWDER
CHAT MASALA
FISH – MASALA
JAL – JEERA
CURRY-POWDER
TANDOORI CHICKEN POWDER
SAMBHAR POWDER
GARAM MASALA
MUTTON BIRYANI MASALA
DISINTEGRATING AND POWDERING
PRINCIPLES OF OPERATIONS
DRYING
GRINDING
PRINCIPLES OF OPERATIONS:
MIXING
PACKING
OTHER FORMULATION OF MASALAS
PICKLE MASALA (MANGO)
CURRY POWDER
FORMULAE FOR SPICES
RAITA MASALA:-
JALJIRA
FORMULATIONS OF CURRY POWDERS
SOME OTHERS FORMULATIONS OF MASALA (SPICES)
CHAAT MASALA
JAL JIRA
SAMBHAR
MEAT MASALA
TANDOORI CHICKEN POWDER
PUNJABI CHOLA KA MASALA
CURRY POWDER
GARAM MASALA
THANDAI MASALA
SOME MORE FORMULA FOR CURRY POWDER
PACKAGING OF GROUND SPICES
THE IMPORTANT FINDINGS OF THE STUDY ARE AS FOLLOWS:
BULK PACKAGING AND STORAGE OF WHOLE SPICES
SUPER-CRITICAL FLUID EXTRACTION
FOR SPICES OLEORESIN
PRODUCTION OF SPICE OLEORESINS
VARIATIONS IN OLEORESINS, CAPASAICIN, PUNGENCY, AND COLOR OF CHILLI
VARIETIES FROM DIFFERENT GEOGRAPHICAL REGIONS OF THE WORLD
CONDITIONS OF EXTRACTION
SOLVENT STRIPPING FROM MISCELLA
LOCATION OF OLEORESIN PLANT:
FORMS OF TYPES OF OLEORESINS:-
LIQUID FORMS OF OLEORESINS:
OLEORESIN CAPSICUM OR PEPRIKA
CAPSICUM WASTE
STORAGE OF OLEORESINS
MANUFACTURING PROCESS OF SPICE OIL
PRACTICE OF DISTILLATION
STEAM DISTILLATION
END OF DISTILLATION
TREATMENT OF THE VOLATILE OIL
TREATMENT OF THE DISTILLATION WATER
PROCESS OF MANUFACTURE
DETAILS OF MACHINERIES & EQUIPMENTS
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS OF GINGER OIL
PREPARATION OF RAW MATERIAL
CLEANING
MILLING
SOAKING
LOADING OR CHARGING
BLEACHING OF GINGER
MANUFACTURING PROCESS
FLOW DIAGRAM FOR GINGER OIL
RECTIFICATION OF ESSENTIAL OILS
PROBLEMS RELATING TO STEAM DISTILLATION
OLEORESIN OF GINGER:-
EXTRACTION METHOD OF ESSENTIAL OILS
SOURCES OF NATURAL ESSENTIAL OIL
METHODS OF PRODUCING ESSENTIAL OILS
HYDRODISTILLATION
MECHANISM OF DISTILLATION
HYDRODIFFUSION
HYDROLYSIS
EFFECT OF HEAT
THREE TYPES OF HYDRODISTILLATION
WATER DISTILLATION
DETAILS OF DISTILLATION PROCESS
STEAM DISTILLATION
STEAM DISTILLATION PROCESS
SOLVENT EXTRACTION
CO2 EXTRACTION
THE CO2 EXTRACTION PROCESS
WATER AND STEAM DISTILLATION
EXTRACTION OF WATER MELON SEED OIL
PREPARATION
OIL EXPELLERS
COLD PRESSING
SOLVENT EXTRACTION
CLARIFICATION
PROCESSING DETAILS OF OILS
OF SEED, NUTS & KERNEL
NATURAL COLOUR FROM SPICES
EXTRACTION OF CURCUMIN FROM TURMERIC AND DETECTION
DETAILS OF SPRAY DRYING
DESIGN AND CONTROL
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF PLANT AND MACHINERIES
DISTILLATION EQUIPMENTS
MATERIAL HANDLING EQUIPMENTS
PACKAGING MACHINE
MATERIAL HANDLING EQUIPMENTS

APPENDIX – A:

1.      COST OF PLANT ECONOMICS
2.      LAND & BUILDING
3.      PLANT AND MACHINERY
4.      FIXED CAPITAL INVESTMENT
5.      RAW MATERIAL
6.      SALARY AND WAGES
7.      UTILITIES AND OVERHEADS
8.      TOTAL WORKING CAPITAL
9.      COST OF PRODUCTION
10.      PROFITABILITY ANALYSIS
11.      BREAK EVEN POINT
12.      RESOURCES OF FINANCE
13.      INTEREST CHART
14.      DEPRECIATION CHART
15.      CASH FLOW STATEMENT
16.      PROJECTED BALANCE SHEET