Scribd Logo
Upload

Welcome to Scribd!

  • Pre Treatment Process

    Uploaded by

    Ajmal ROSHAN
    56 views2 pages
    The document outlines the cleaning and processing steps for cardamom fruits. The process involves removing dust, washing, curing by soaking in sodium carbonate solution, drying within 24 hours to reduce moisture levels, and drying methods including sun drying or artificial drying. Bleaching can be done on dried or fresh fruits by soaking in potassium metabisulphite and hydrogen peroxide solutions to degrade chlorophyll and produce a yellow color. The fruits are then ground into powder.

    Original Description:

    cardanom

    Original Title

    Pre treatment process

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    The document outlines the cleaning and processing steps for cardamom fruits. The process involves removing dust, washing, curing by soaking in sodium carbonate solution, drying within 24 hours to reduce moisture levels, and drying methods including sun drying or artificial drying. Bleaching can be done on dried or fresh fruits by soaking in potassium metabisulphite and hydrogen peroxide solutions to degrade chlorophyll and produce a yellow color. The fruits are then ground into powder.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    56 views2 pages

    Pre Treatment Process

    Uploaded by

    Ajmal ROSHAN
    The document outlines the cleaning and processing steps for cardamom fruits. The process involves removing dust, washing, curing by soaking in sodium carbonate solution, drying within 24 hours to reduce moisture levels, and drying methods including sun drying or artificial drying. Bleaching can be done on dried or fresh fruits by soaking in potassium metabisulphite and hydrogen peroxide solutions to degrade chlorophyll and produce a yellow color. The fruits are then ground into powder.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 2

    Cleaning process

     The first stage is to remove dust and dirt using a winnowing basket or by Using machine.
     .WASHING • the capsules are washed thoroughly in water to remove any soil that has adhered
    to them.
     CURING: Soaking green (wet) capsules immediately after harvest in 2 per cent sodium carbonate
    solution for 10 min fixes green colour during subsequent drying and storage. Quick dip of
    capsules in hot water at 40 degree Celsius and dipping capsules for 10 min in 2 per cent sodium
    carbonate had helped in better retention of green colour of cured capsules. Pre-soaking of
    capsules in copper formulations and chemicals like NAA, IAA, GA and magnesium sulphate
    helped to retain more chlorophyll compared to other treatments
     DRYING Cardamom capsules carry moisture levels of 70—80% at harvest. For proper storage,
    the initial moisture level has to be brought down to 8—10%. Cardamom capsules need to be
    dried within 24 h, any further delay would result in deterioration of green colour and
    appearance.
     TYPES OF DRYING: 1.Sun Drying 2. Artificial drying
     Artifical DRIER- DRIER Through flow dryer Solar cardamom dryer Cross-flow electric dryer Bin
    dryer Kiln drying Sun drying Electrical dryer TEMP(0c) 50 oc 55 oc 55 oc 45-50 oc 45 - 50 oc.
    DRYING DRYING TIME(hrs) 22 h 3 days 18-20 h 10-12 h. 18-22 h 5-6 days 10-12 h
     BLEACHED CARDAMOM Bleaching can be done either with dried cardamom capsules or freshly
    harvested capsules as starting material. Fresh capsules soaked for 1 h in 20 per cent potassium
    metabisulphite solution containing per cent hydrogen peroxide solution degrade the
    chlorophyll. Drying of these capsules yield golden yellow colour.
     TYPES OF BLEACHING: (a)Sulphur bleaching (b)Potassium meta bisulphite bleaching (c)Hydrogen
    peroxide bleaching (d)Conventional bleaching.
     .GRINDING For grinding, conventional mills like plate mill or hammer mill or pin mill are
    employed. The particle size of the ground spice may vary from 250 to 700 microns depending on
    the end use. Vacuum-packaged ground cardamom stored at 5 oc retained flavour for longer
    periods. Polyester/aluminium foil/polyethylene laminate with its outstanding, moisture, oxygen
    and odour barrier properties can offer a long shelf life of over 180 days under normal conditions
    for cardamom powde

    Pre treatment process

    Soaking the cardamom fruits in 2% washing soda (sodium carbonate) for 10 minutes prior to drying

    Bleached cardamom in creamy white or golden yellow in colour


    Acidic nature of soaking solution brings about the degradation of chlorophyll and further drying yields
    yellow colour

    You might also like