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PHT 504 TECHNOLOGY OF PLANTATION CROPS AND SPICES                                                                               (2L+0P) I

Objective
To provide an understanding of the science and technology for processing of coffee, tea, cocoa products and spices.

Theory

UNIT I
Coffee: Occurrence, chemical constituents; harvesting, fermentation of coffee beans; changes taking place during fermentation; drying; roasting process, flow sheet for the manufacture of coffee powder; instant coffee technology; chicory chemistry; quality grading of coffee.

UNIT II
Tea: Occurrence, chemistry of constituents; harvesting; types of tea – green, oolong and CTC; chemistry and technology of  CTC tea; manufacturing process for green tea and black tea manufacture; instant tea manufacture; quality evaluation and grading of tea.

UNIT III
Cocoa: Occurrence, chemistry of the cocoa bean; changes taking place during fermentation of cocoa bean; processing of cocoa bean; cocoa powder; cocoa liquor manufacture; chocolates–types, chemistry and technology of chocolate manufacture; quality control of chocolates.

UNIT IV
Major spices: Pepper, cardamom, ginger, chili and turmeric–oleoresins and essential oils; method of manufacture; chemistry of the volatiles; enzymatic synthesis of flavour identicals; quality control; fumigation and irradiation of spices.

UNIT V
Other spices: Cumin, coriander, cinnamon, fenugreek, garlic, mace, clove, mint and vanilla; present trends in synthesis of volatiles; microbial and chemical contaminants, plant suspension cultures.

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