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Learn · Post Harvest Operations and Processing of Fruits, Vegetables, Spices and Plantation Crop Products

Lecture 42 of 60Week 9

Lecture 42 :Spice powders

Prof. Hari Niwas Mishra · IIT Kharagpur

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Post Harvest Operations and Processing of Fruits, Vegetables, Spices and Plantation Crop Products, IIT Kharagpur (at NPTEL)
Licence
CC BY-NC-SA, as NPTEL states it. Non-commercial use only.
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NPTEL states: "Distributed under Creative Commons Attribution-ShareAlike / CC BY - NC - SA", beside a BY-NC-SA badge.
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All the lectures

  1. Lecture 1 : Course Introduction YouTube
  2. Lecture 2 : Fruits & Vegetables YouTube
  3. Lecture 3 : Fruits and Vegetable (Part II : Respiration, Ripening & Senescence) YouTube
  4. Lecture 4 : Indian Spices YouTube
  5. Lecture 5 : Plantation Crops YouTube
  6. Lecture 6 : Post Harvest Losses: Causes and Preventive Measures YouTube
  7. Lecture 7 : Post Harvest Operations YouTube
  8. Lecture 8 : Handling and Transportation YouTube
  9. Lecture 9 : Supply Chain Management & Storage YouTube
  10. Lecture 10 : Quality Assurance and Control (QA/QC) YouTube
  11. Lecture 11 : Basics of Processing and Preservation YouTube
  12. Lecture 12 : Processing by Removal of Water YouTube
  13. Lecture 13 : Processing by Addition of Heat YouTube
  14. Lecture 14 : Processing by Removal of Heat YouTube
  15. Lecture 15 : Irradiation of Fruits, Vegetables and Spices YouTube
  16. Lecture 16 : Cleaning and Washing YouTube
  17. Lecture 17 : Sorting and Grading YouTube
  18. Lecture 18 : Peeling, Coring, Slicing YouTube
  19. Lecture 19 : Containers and Packaging Materials for Fresh Produce YouTube
  20. Lecture 20 : Packaging Methods and Equipment YouTube
  21. Lecture 21 : Minimal Processing YouTube
  22. Lecture 22 : Hurdle Technology Concepts YouTube
  23. Lecture 23 : Intermediate and High Moisture Fruit Products YouTube
  24. Lecture 24 : Cut Fruits and Vegetables: Part I YouTube
  25. Lecture 25 : Cut Fruits and Vegetables: Part II YouTube
  26. Lecture 26 : Juice Extraction & Clarification YouTube
  27. Lecture 27 : Concentrates and Pastes YouTube
  28. Lecture 28 : Aseptic processing and packaging YouTube
  29. Lecture 29 : RTS and RTD beverages YouTube
  30. Lecture 30 : Quality and Safety Aspects YouTube
  31. Lecture 31 : Techniques and Equipment YouTube
  32. Lecture 32 : Powders and Premixes: Part I YouTube
  33. Lecture 33 : Powders and Premixes: Part II YouTube
  34. Lecture 34 : RTE Fruit Products YouTube
  35. Lecture 35 : Dehydrated and Instant Cooking Vegetables YouTube
  36. Lecture 36 : Tea and Tea Products YouTube
  37. Lecture 37 : Coffee Processing YouTube
  38. Lecture 38 : Cocoa and Chocolate Technology YouTube
  39. Lecture 39 : Processing of Vanilla Beans & Production of Vanilla Flavour YouTube
  40. Lecture 40 : Coconut and Cashew Processing YouTube
  41. Lecture 41 :Processing of spices YouTube
  42. Lecture 42 :Spice powders YouTube
  43. Lecture 43 : Spice Pastes, Sauces and Gravies YouTube
  44. Lecture 44 : Essential Oil and Oleoresin YouTube
  45. Lecture 45 : Condiments Technology YouTube
  46. Lecture 46 : Fermentation Technology YouTube
  47. Lecture 47 : Fruit Wines and Ciders YouTube
  48. Lecture 48 : Probiotic / Fermented Vegetable Products YouTube
  49. Lecture 49 : Carbonated Fruit Juices and Premixes YouTube
  50. Lecture 50 : Quality Characteristics YouTube
  51. Lecture 51 : Packaging Technology YouTube
  52. Lecture 52 : Smart Packaging YouTube
  53. Lecture 53 : Edible Coatings & Films YouTube
  54. Lecture 54 : Modified Atmosphere Packaging YouTube
  55. Lecture 55 : Controlled Atmosphere Storage YouTube
  56. Lecture 56 : Green Technologies and Near Zero Waste Processing YouTube
  57. Lecture 57 : Extraction of Bioactive and Pigments from Processing Waste YouTube
  58. Lecture 58 : Valorisation of Waste into Value-added Products YouTube
  59. Lecture 59 : FSSAI Regulations & FSMS Guidelines for Fruits, Vegetables, Spices and Plantation Crops YouTube
  60. Lecture 60 : Course Summary & Summing-up YouTube