WELCOME

SRI KONDA LAXMAN TELANGANA STATE

HORTICULTURE UNIVERSITY
COLLEGE OF HORTICULTURE

CREDIT SEMINAR B. JEEVANAJYOTHI

PSMA 591 RHM/15-05
Advances in Spice Processing
Technologies
CONTENTS:
 Introduction
 Categories of spices
 Processing flow charts
 Problems associated with quality deterioration
 Different methods for maintain quality of spice
 Case studies
 Conclusion
 Introduction
Indian spices are known for its flavours.
India is known as ‘Home of Spices’ and also ‘Land of
spices’.
India-Largest producer, consumer and exporter of
spices.
China - second largest producer.
 >90% for domestic consumption.
109 spices- all over world.
India 75 spices.
Average export of India around 546 thousand tones.
 Share of spices in total agricultural export- 6%.
 India’s share of world spice trade- 45-50% by volume and
25-30% by value.
 Major spice, producing states are Andhra Pradesh &
Telangana (19%), Gujarat (15%), Rajasthan (14.7%),
Karnataka (8%), Madhya Pradesh (7.7%) and Tamil Nadu
(7%).
 Chilli is the major spice crop occupying about 25% of area
under cultivation and contributing 22% of total spice
production in the country.
 The term Spices refers to the plants or parts of plants
(fresh & dried) roots, seed, flower, buds, fruits & bark
used to enhance the flavour or taste of human food.
 Primary purpose of using spice & herbs for flavouring of
food.
 Spices generally having strong flavour & hence a small
quantity is required for usage.
 According to the American Spice Trade Association
(ASTA) spice defined as ‘Any dried plant product used
primarily for seasoning purpose’ .
 SPICES IN FIVE CATEGORIES:-
Major spices:- Black pepper, Cardamoms,
Chilies, Ginger and Turmeric.
 Seed spices:- Coriander, Celery, Fennel
and Cumin.
Tree spices:- Clove, Nutmeg, Kokum.
Herbal spices:- Thyme, Marjoram.
 Misllenious spices:- Garlic, Saffron,
Pepper long.
 Spices Production in India (2015-16)

Spices Production (Tonnes)

Pepper 4,8000
Cardamom (S) 22,000
Cardamom (L) 5,300
Chilli 1628100
Ginger 799860
Turmeric 843530
Coriander 557000
Fenugreek 134100
Fennel 78570
Cumin 372290
Clove 1200
Nutmeg 14400
 Spice are plant parts used either single or in mixtures, in fresh
or processed form, to impact flavour and aroma and they
contain essential oils, resinous substances and natural
products which are utilized in food products, nutraceuticals,
medicine, perfumery, cosmetics & beverages.
They act as preservatives and also have medicinal.
 FLOW CHARTS

PROCESSING OF SPICES AND

HERBAL SPICES
 Why The Advanced Methods?

 Spice are normally used for their volatile aromatic oils and
biologically active principles.
 Herbs and spices often have a high microbial population when
they are harvested.
 A number of factors lead to an increase in the microbial
population, including Delays in drying, Incomplete drying,
contact with infected surface, re-absorption of moisture
during storage, faulty packing etc.
 A high microbial load can reduce shelf –life, as well as lead to
the risk of Phytotoxins being produced by harmful species.
 Contamination of spices and herbs with biotic agents not only
risks the spoilage of the valuble commodity but also poses
risk to human health.
 Problems associated with quality deterioration
of spices

High microbial loads and storage

insect pest:
The following predominant insect-pest
species have been found to infest spices like
coriander & other spices during
storage/warehouse.
Cigarette beetle
Saw-toothed grain beetle
Red flour beetle
Lesser grain moth…(etc)
Cigarette beetle

Red flour beetle Saw toothed beetle

Mycotoxins in spices during storage:
 Herbs and spices can be infected by different fungi.
 The most common & dangerous mycotoxin found in herbs
& spices is aflatoxin, produced by the fungi.
 There are 4 types of aflatoxins:- B₁ ,B ₂ , and G₁ and G₂.
Aflatoxin is carcinogenic and not destroyed by cooking.
 Pepper
pepper Garlic

 Aflatoxin contamination in Chilli 
 Losses of valuable compounds due to
endogenous enzyme activities.
Losses of valuable compounds due to
conventional processing and storage.
Bleaching of color.
Loss of aroma & flavor.
 What are the different Methods?

1. Sterilization of 2.Milling of Spices/ 3.Value added

spices & herbs Grinding of Spices products

1.Fumigation with Cryogenic 1.Spiceoleoresins

ethylene oxide(ETO) grinding 2.Essential oils
2.Propylene oxide(PPO) 3.Curry Powder
3.Irradiation
4.Steam Sterilization
 1. Sterilization of Herbs and Spices:

 Sterilization is a process used to destroy or eliminate viable

microbes, including viruses & endospores that may be
present in a particular product or commodity.
 Food sterilization not only involves the elimination of
microorganisms but also adequate inactivation of enzymes.
 Sterilization done by heat, steam or chemicals , use of low
temperature, dehydration, application of chemical
preservatives etc….
 Steam sterilization or chemical fumigation better for
processed or ground herbs and spices.
 Different methods in Sterilization of
Spices

A. Fumigation with ethylene oxide (ETO)

treatment
B. Propylene oxide(PPO)
C. Irradiation
D. Steam Sterilization
 A . FUMIGATION WITH ETHYLENE OXIDE
(ETO)
 Treatment with ETO is also effective for killing insects at various
instars, particularly in seed spices, as coriander, cumin, fennel,
fenugreek etc.
 The material placed in sealed chamber, the air inside is evacuated
and pure ETO or mixture of ETO with other gases is passed
through the chamber.
 After a specified time, remaining traces of ETO removed by
evacuation , brought down to desired levels.
 When herbs & spices treated with ETO they must contain no traces
of common salt, which will react with ETO & form toxic
chlorohydrins.
 By Carefully selecting time, temperature and concentration of
ETO for reduction in microbial population.
ETO Sterilizer
 Advantages of ETO Treatments
 Ethylene Oxide (Eto) prevent human microbial contaminants
such as Salmonella and E.coli in spices.
ETO is extremely effective in eliminating pathogens as well as
reducing bacterial loads, yeast and mold, coliforms and other
pathogens.
The main advantage of Eto is that its use on spice generally has
no significant impact on the appearance or flavor of the spice.
Appearance and taste are essential for spices, thus ETO
treatment can resolve the potential public health issues without
negatively effecting the marketability of the spice.
Ethylene oxide is most commonly used and for practical and
safety purposes, is normally diluted with carbon dioxide (80%).
Ethylene oxide (ETO) is banned
in many countries (e.g., Japan,
and some European countries)
due to its reaction with spice
components to form ethylene
chlorohydrin and ethylene
bromohydrin.
Ethylene chlorohydrin is a
known carcinogen that persists in
the spice for many months.
Ethylene oxide also has been
labeled as a carcinogen by the
W.H.O..
 B. Propylene oxide (PPO)
 The chemical available in the form of a liquid with low boiling
point of 34.5˚C.
 It has been used as a food sterilize agent since 1958 , but it is not
effective as ETO.
 It has been approved for the microbiological treatment of herbs
and spices.
 The raw material are loaded into the chamber at a vacuum 26
inches of Mercury and vaporized PPO is released.
 After 4 hours , the gas is removed by air washing.
 The residue tolerance for PPO in herbs and spices is 300 ppm.
 PPO also has insecticidal properties.
 C. Irradiation of Spices
 ‘Process by which product is exposed to a controlled source of
ionizing radiation to prolong shelf life, improve microbiologic
safety, and reduce the use of chemical fumigants and
additives’
 Irradiation is allowed for the decontamination of dried
aromatic herbs, spices and vegetable seasonings.
 Irradiation of spices, which are usually pre-packaged to prevent
secondary contamination, may cause the formation of low-
molecular-weight volatile or non-volatile radiolysis products
emanating from the packaging material.
 Gamma rays, electron beam and X-rays are effective methods
for spice decontamination
 Doses of 3-10 kGy are used for improving microbial safety of
spice products .
 D. Steam Sterilization
 The basic principle is to expose product to direct
steam contact at the required temperature and
pressure for the specific time.
 Usually high temperature steam is used to whole
spices before grinding .
 The moisture condensed on the surface of the particles
needs to be removed after treatment to prevent
unwanted mould growth.
 The treatment may affect the volatile profile, color,
functionality, and physical state (caking may occur).
 Advantages of stem sterilization
1. Good penetration
2. No chemical residue left on this treatment.
3. The treatment can be applied for both whole & ground herbs
and spices.

Disadvantages of steam sterilization

1. Special equipment is required.
2. If temperature is high loss of essential oil will occur.
3. The equipment is expensive & only few processing factories
use it.
 2. Milling of Spices or Grinding of Spices
 Grinding is a process of reducing the size of solid materials by
mechanical action, dividing them into smaller particles.

 Grinding and size reduction of spices have been undertaken

mainly for the following reasons:-

 To reduce transportation cost by minimizing volume

of spices to be transported.
 To have easy bioavailability of medicinal and
nutritional contents through spice powders.
 To add powders easily to various food and medicinal
formulations.
 To augment packing and storage of powdered spices
easily.
 Advantages and Disadvantages of Traditional Ground Spices

Advantages Disadvantages
Variable flavor strength and profile
Slow flavor release in high
and ready adulteration with less
temperature processing
valuable materials.

Easy to handle and weigh Unhygienic — Often contaminated by

accurately filth (microorganisms).

No labelling declaration
Presence of lipase enzymes.
problems
Flavor distribution poor and flavor
loss and degradation on Storage.
Dusty and unpleasant to handle in
bulk.
Presence of natural antioxidants
Discoloration due to tannins.
in many herbs Dried herbs usually have
 A. Cryogenic Grinding
Cryogenic grinding of , herbs and spices involves powdering
these elements at sub-zero temperatures ranging from
0 to - 196°C.
 The elements are frozen with liquid nitrogen, as they are being
ground.
 All cryogenic liquids are gases at normal temperatures and
pressures. So, these gases must be cooled below room
temperature to liquefy them.
 They have boiling points below -150°C. (Carbon dioxide and
nitrous oxide, which have slightly higher boiling points are
sometimes included in this category).
 There are several cryogenic liquids such as Nitrogen, helium,
neon, argon, hydrogen, methane, Carbon dioxide and liquefied
natural gas etc..
 Advantages of liquid Nitrogen:

1. Higher retention of etheric oils

2. Prevention of oxidation and rancidity
3. Increased throughput and power saving
4. Finer particle size
5. Reduction in microbial load
6. Possibility of fine grinding of difficult
spices
PROCESS FLOW CHART OF CRYOGENIC GRINDING OF SPICES

Cleaning of spices

Loading in Hopper through Vacuum Conveyor

Feeding in cryogenic screw conveyor

Chilling of spices with liquid nitrogen

Feeding of spices in Grinders

Grinding of Spices at low temperature and inert atmosphere

Extracting low temperature from grounded spices

Packing of Spices 
Feeding of Manually cleaned LN2 from the storage tank is spray
materials to be ground into the cooling conveyor

Vaporized LN2 is sucked

by a centrifugal blower
and fed back to the mill,
and cyclic process is
continued
Ground powdered
product are collected in
collecting bin.

Schematic diagram of cryogenic grinding system

 Difference Between
Traditional & cryogenic
grinding systems grinding systems
 Traditional Grinding System Cryogenic Grinding System
The heat is developed inside the grinding Temperature below 0*c inside the
mill grinding mill

The heat, which is developed during

grinding, leads on one hand to evaporation
Negligible loss of volatile component
of the essential oil and on the other hand,
heat sensitive fats are melted.

This in turn can lead to the grinding

elements become greasy (oily) and even Not in Cryogenic process
harms the machine by blocking it.

High energy consumption Low energy consumption

High capacity motors are required to Low capacity motors are required
grind the material to grind the material
Essential value of material are
No evaporation of essential value
evaporated

No control on particle size Particle size are under controlled

 Ungrounded Cryogenic Standard
essential Grinded Grounded
Spices oil % essential oil % essential oil %
content content content
(ml/gm) (ml/gm) (ml/gm)

Turmeric 5.5 100 5.5 100 3.5 64

Coriander 0.6 100 0.6 100 0.4 67

Black 2.9 100 2.9 100 1.5 52
Pepper
Cumin 3.5 100 3.5 100 1.6 46

Garam 4.6 100 4.6 100 2.0 43

Masala
 VALUE ADDEDED PRODUCTS

Spice concentrates,
oleoresins and essential
oils are now more in
demand as exportable
items and also as
flavouring agents in
pharmaceutical
preparations, beverages
and commercial or
household food
formation.
Spice mixes also having
more demand.
 1. Spice oleoresin
 They comprise both the volatile oil and Non-volatile resins
present in spices and prepared by solvent extraction.
 The spice oleoresins are obtained by extraction of the dry
ground spice with an organic solvent or solvent mixture
such as ethylene chloride, acetone, hexane or alcohol.
 It contains all the volatile as well as non-volatile
constituent of the spice, closely represents the total flavor
of the fresh spice in the concentrated form.
 The residual solvent in the oleoresins should be below 30
ppm.
 Manufacture of Oleoresins

 Preparation of the raw material: Dried

herbs and spices must first be ground to
ensure solvent penetration.
 Exposure of the material to solvent:
addition of solvent to ensure even wetting
of the dry mass period of maceration to
allow absorption of the solvent and
equilibration between solutes and solvent
continuous replacement of the miscella.
 Separation of miscella from extracted
material and removal of solvent.
 Advantages of Oleoresins

 Hygienic , free from bacteria , mould growth and other microbes.

 The importing countries prefer to use spice oleoresins
because of being free from biocontaminants.
 Possessing uniform flavour value.
 Requiring less storage space.
 Possess a long shelf life under ideal condition.
 Contain natural antioxidants & are free from enzymes.
 Can be further concentrated / diluted for standardizing the
flavour strength.
 Less bulk & less wt and hence shipping / air transport
charges will be low.
 Incorporation into fats with controlled flavour strength.
Disadvantages of oleoresins :
 Flavour quality good but as variable as the raw
material.
 Flavour profile dependent on the solvent used.
 Very concentrated so difficult to handle and
weigh accurately.
 Range from liquids to viscous fluids and pastes
making difficult to incorporate into food mixes.
 Tannins present unless specially treated.
 2. Essential oils

 Essential oils are a complex mixture of

volatile compounds responsible for the
aromatic characteristics of the spice.
 Essential oils known as volatile oils &
ethereal oils.
Comprised of two basic groups:
Hydrocarbons- Terpenes, Sesquiterpenes
and Diterpenes.
Oxygenated hydrocarbons- Alcohols,
esters, Aldehydes, Ethers and Ketones.
 Manufacture of Spice Essential Oils

Unit Operations:-
(a) Cleaning
(b) Soaking- hard materials
(cinnamon bark) and
(c) Comminution
(d) Loading and charging.
 Essential oils are volatile
oils obtained from plant parts by
hydro-distillation processes.
Following methods used in
hydro-distillation process.

1.Water distillation

2.Water & steam distillation

3. Steam distillation
Water distillation unit
Steam distillation unit
Advantages and Disadvantages
of Spice Essential Oils
 Advantages Disadvantages
1. Hygienic, free from all 1. Flavour good but often
microorganisms. incomplete.
2. Flavouring strength within
2. Flavour often unbalanced.
acceptable limits.
3. Flavour quality consistent with
3. Some readily oxidize.
source of raw material.

4. No colour imparted to the end

4. No natural antioxidants.
product

5. Free from enzymes. 5. Readily adulterated.

6. Very concentrated so difficult to

6. Free from tannins.
handle and weigh accurately.

7. Stable in storage under good 7. Not readily dispersible,

conditions. particularly in dry products.
 Volatile Oil Content of Spices

Spice Volatile Oil Spice Volatile Oil

Content (% v/v) Content (% v/v)
Allspice (pimento) 3.0–4.5 Dill 2.0-4.0
Anise 1.5-3.5 Fennel 4.0-6.0
Anise, China star About 30 Fenugreek Trace
Capsicum Nil Ginger, Jamaican 1.0-3.0
Caraway 2.7-7.5 Ginger 2.0-3.0
Cardamom seed 4.0-10.0 Mace 12-15
Cassia (cinnamon) 0.5-4.0 Nutmeg 6.5-15
Celery 2.5-3.0 Pepper, black 2.0-4.5
Cinnamon 0.5-1.0 Pepper White 1.5-2.5
Clove 1.5-2.0 Turmeric 4.0-5.0
Coriander 0.4-1.0 Cumin 2.5-4.5
Garlic Turmeric Nutmeg

Cinnamon

Star fruit Ginger

Curry Powder
 Curry powder is made from a blend of
sever spices, the no varying from a
minimum of 5 to more than 20 spices
depending on the end use.
 Various spices viz. Turmeric, garlic,
chilies, coriander, cumin, fenugreek,
fennel and black pepper constitute the
many raw materials used in quality
curry powder.
 Cloves, cinnamon, nutmeg, and cassia
are also added in improving aroma and
flavour of curry powder.
 The international trade in curry powder
is expected around 9000 tons per annum.
 The export trade in curry powder is
dominated by India.
CASE STUDIES
 Case study(1)
Effect of Milling Methods and Temperature on Quality Parameters of Byadagi Chilli
: With Emphasis on Cryogenic Grinding

Mallappa. et al., (2015) Research journal of Engineering Sciences

Raichur, INDIA
 Effect of milling methods on proximate composition of chilli powder

Methods of Moisture (%) Protein Fat Total Cured CHO

milling (%) (%) minerals fiber (%)
(%) (%)
Dried chilli 8.9 16 8.44 13.57 27 26
Chilli 8.91 15.35 8.15 8.25 25.76 25.70
pulverizer
Low 9.11 16.28 9.21 11.76 26.26 25.96
temperature
pulverizer
Cryogenic 10.28 16.85 12.21 12.08 26.54 28.95
grinder
 Effect of milling methods on quality characteristic of chilli powder

Methods of Colour Ascorbic Capsaicin pH Water

milling acid (%) activity
L* a* b* mg/100g

Dried chilli 22.86 10.88 10.13 68.57 0.024 5.00 0.554

Chilli 35.84 30.09 31.39 11.42 0.007 4.90 0.562

pulverizer

Low 39.34 32.03 37.28 18.57 0.012 5.02 0.583

temperature
pulverizer
Cryogenic 39.34 32.03 37.28 18.7 0.017 5.06 0.620
grinder
Mallappa. et al., (2015) Raichur, INDIA
Mallappa. et al., (2015) Raichur, INDIA
Mallappa et a l., (2015) Raichur, INDIA
 Conclusion
It could be concluded that cryogenic
grinding technology is superior to non
cryogenic grinding for retention of
colour and capsaicin content of the
chilli.
 Case study(2)
Effect of gamma irradiation on micro-organisms, essential oil
content and volatile oil component of spice.

Wilson, et al., (2000) Tropical Agriculture research

and extension
 Conclusion
Results indicate that there was no significant difference
between the essential oil content and volatile oil
components of irradiated and unirradiated pepper,
cardamom and nutmeg samples. This study indicates that
gamma irradiation technology could be beneficial to the
spice industry in reducing microbial contamination and
in storage quality maintenance.
 Case study(3)
Effect of gamma and microwave irradiation on antioxidant and
antimicrobial activities of Cinnamomum zeylanicum and Echinacea purpurea

Jamshidi. et al., (2014) International Food Research Journal

 Conclusion
The results indicated that gamma and
microwave irradiation do not have any negative
effect on antioxidant and antimicrobial activities
of Cinnamon and Echinacea. In addition, by
using an appropriate power of microwave, it is
possible to increase the antioxidant and
antimicrobial activities of samples.
 Case study(4)
Cryogenic grinding technology enhances volatile oil,
oleoresin and antioxidant activity of cumin (Cuminum cyminum L.)

Sharma . et al., (2014) International Journal of Seed Spices

Ajmer , Rajasthan
Sharma. et al,.(2014) Ajmer , Rajasthan
Sharma. et al., (2014) Ajmer , Rajasthan
 Conclusion

It could be concluded that cryogenic grinding

technology is superior to non cryogenic grinding
for retention of flavour and antioxidant properties
of cumin irrespective of the genotype.
 Case study(5)
Effect of cryogenic and conventional grinding on the anti-
oxidative potential of coriander and turmeric

Choudhary . et al., 2014 International Journal of Seed Spices

Ajmer , Rajasthan
Choudhary . et al., 2014 Ajmer , Rajasthan
Choudhary. et al., 2014 Ajmer , Rajasthan
 Conclusion

Results demonstrated significant decline in the antioxidant

potential in coriander and turmeric both when grounded in a
mixer grinder or at large scale as these machines generates heat
which causes loss antioxidant potential of the spices. Among the
four spices powder used in the study, turmeric showed maximum
antioxidant potential under both conditions in contrast to
coriander.
Conclusion
 Hence advanced technologies will certainly have
impact on preservation of spices retention of
quality and flavour for longer period of time.
By using this methods wide variety of flavours
and food ingredients can be produced.
Decrease the number of food-borne diseases
caused by spices and thus to ensure food safety.
 Success of new processes and products will
ultimately depend on their consumer acceptance.