Industrial Robots

Narayanan, Mysore

doi:10.1002/047134608x.w6502

Cited by 2 publications

(3 citation statements)

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“…A large number of value-added products are prepared from spice crops ( Normally, solid to solvent ratio varies from 1 to 3 (Narayanan et al 2000 ). The essential oil and oleoresin are manufactured in Tamil Nadu, Maharashtra, Karnataka, Madhya Pradesh, Rajasthan, Orissa, Andhra Pradesh, Kerala, etc.…”

Section: Value Addition In Spicesmentioning

confidence: 99%

“…Canned pepper is then cooled immediately in a stream of running cold water. It is reported that pepper harvested 1 month prior to maturity is ideal for the manufacture of canned green pepper (Narayanan et al 2000 ). Canned green pepper has greater demand in Western countries.…”

Section: Canned Green Peppermentioning

confidence: 99%

“…The production of oleoresin is greatly infl uenced by the solubility of the solvent used. Normally, solid to solvent ratio varies from 1 to 3 (Narayanan et al 2000 ). The extraction temperature should be 55-60 °C.…”

Section: Oleoresinmentioning

confidence: 99%

See 2 more Smart Citations

Value Addition in Spice Crops

Datta

Guha

Sharangi

2015

Value Addition of Horticultural Crops: Recent Trends and Future Directions

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Spices are very important horticultural crops and a variety of spices are used in everyday cooking. Value addition is the highest recognition of the value of the product through processing, packaging and marketing. In other words, it is the process of changing or transforming a product from its original state to a more valuable state. Nowadays, many value-added spices are used and they impart a special taste to food preparations. Value addition has several plus points, viz. the value added products are simple to carry, having longlasting fl avours, with low bacterial contamination, having higher income from food industry, used as preservatives and also in pharmaceutical industry. There are many regulatory agencies which control the quality of spices like ASTA, ESA, BIS, etc. Some prominent value-added products accredited globally are black pepper powder, pepper oleoresin, cardamom oil, curcumin, turmeric oleoresin, bleached ginger, garlic paste, onion powder, coriander oleoresin, etc. Big entrepreneurship v to be developed in large scale, and year round production of the value-added product for meeting the international demand is feasible. New product should be developed from different minor and underutilized spice crops, especially from herbal spices. Integrated approach for development, production and marketing strategies should give the new direction towards the value addition in spice crops. This chapter will summarize the current initiatives about the above with scopes and future direction in India as well as the world.

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Section: Value Addition In Spicesmentioning

confidence: 99%

Section: Canned Green Peppermentioning

confidence: 99%