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Microwave Processing of Spices and Plantation Crops

Devender, Kumar (2010) Microwave Processing of Spices and Plantation Crops. Masters thesis, University of Mysore.

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: Spices and plantation crops are the important ingredients of daily diet of human beings. Herbs and spices have tremendous importance in our daily life as ingredients in food, beverages, medicine, perfumery, cosmetics and colouring as well as garden plants. Spices and herbs are used in foods to impart flavour, pungency and colour. These also have antioxidant, antimicrobial, pharmaceutical and nutritional properties. India is known as the 'The home of spices’ where these have been savoured for thousands of years. There is no other country in the world that produces as many varieties of spices as India. The climate of the country is suitable for almost all spices. In India, spices are important commercial crops from the point of view of both domestic consumption and export. India can offer abundant quantities of pepper, ginger, turmeric, chilli, cardamom, celery, fenugreek, fennel, cumin, dill, coriander, cinnamon, ajowan (bishop's weed), cassia, clove, nutmeg and mace. Thus, spices and plantation crops play an important role in national economy. Generally spices and plantation crop undergo different processing techniques in order to achieve a high value added finished product. Conventional heating is characterized by surface heating, limited by heat transfer modes, heat surrounding the product unused. Whereas microwave heating is characterized by volumetric heating, fast and controllable, energy is directed to product and eco friendly. Microwave processing has different advantages that include high speed & short time of operation, high quality of product, higher power density, instant heating, no fouling of product, high efficiency and compatibility with other techniques. Microwaves are electromagnetic radiation with wavelength ranging from as long as one meter to as short as one millimetre in free space, with frequencies between 300 MHz (0.3 GHz) Microwave processing of Spices & Plantation crops Chapter8 and 300 GHz. However the frequency of 896 to 915 and 2450 MHz are allotted for industrial use. Microwaves are non-ionizing, time varying electromagnetic waves. Microwave heating works on the principle of ionic polarisation and dipole rotation. It depends on different factors like frequency of microwave and material properties like mass, moisture content, temperature, geometry and location, thermal properties and dielectric properties. This technique has got different areas of applications like microwave assisted heating, drying, extraction and as well as a hybrid with the existing conventional techniques. Despite of certain limitation of applicability it has got tremendous future prospects as this makes the processing conditions less destructive, more efficient and simultaneously highly economical.
Uncontrolled Keywords: spices, plantation crops, processing techniques, microwave heating
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 06 Preservation and Storage > 05 Microwave heating
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Mar 2011 06:12
Last Modified: 02 Mar 2011 06:12
URI: http://ir.cftri.res.in/id/eprint/9964

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