Vol. 12, Issue 8 (2023)

Author(s):
R Raja Rajan, A Jaya Jasmine and JD Nirmalatha

Abstract:
Spices have a vital role in daily food consumption in many countries and around the world. Recently, spices have received increased attention as flavorings, preservatives and medicinal agents. The most popular technique to bring down moisture content and consequently, water activity to a secure level that expands longevity is dehydration. Therefore, drying must be done attentively in order to maintain the maximum amount of the plant's flavor, aroma, color, appearance, and nutritional content. However, the methods used in processing have a direct impact on the quality of spices. As a result, careful consideration should go into choosing processing methods to produce high-quality spices. This article examines current developments in important processing processes for spices, including innovative microwave drying techniques.