SPICES AND HERBS

PROCESS DESCRIPTION

RAW SEED

The Raw seed is loaded to the Hopper through which it will enter the Cleaning Section. By using Seed Cleaner we get different streams of impurities bigger than seed size and smaller than seed size. Other light impurities are separated out with the help of properly designed Aspiration System. The clean seed enters the De - Stoner through bucket elevator. Here the stones, metal pieces, glass pieces etc. are separated. The additional benefit is that it can be used for segregating seeds into two streams that is matured seeds and unmatured / damaged seeds. The two streams are then processed separately for additional benefits.

CLEAN SEED

Now the clean seed is stored in the bin. From the Bin the clean seed is transferred into Continuous Dryer for removing the moisture. It is fitted with suitably designed Heat – Exchanger and Blower. It operates on the principle of blowing hot air though a permeable bed of wet material passing continuously through the dryer. Dryer rates are high because of large area of contact and short distance of travel for the internal moisture.

GRINDING/PULVERISING

Dry seed then is transferred to grinding section. Here the seed is crushed to the desired size for micro pulverizing. The crushed seed is now taken into ACM Micro Pulverizer through Pneumatic Cyclone and Vibro Feeder. Here we grind any spices up to required mesh in one grinding only and control the temperature of final product as per requirement. Main feature is we can control the temperature of final product as per our requirement. There is volatile substance in all the spice, which is the strength of every spice. These volatile substances start evaporating at a temperature more than 300 C. More the volatile substance evaporates, the strength of the spices become less. So we grind the spices at a very low temperature with ACM Micro Pulverizer in order that volatile substance should remain intact.

SEIVING

The Pulverized Spice will be taken to seiving machine through Pneumatic Cyclone. After screening, the oversize spice will enter the vibro feeder and gets recycled through pulverizer and pneumatic cyclone. The out put from sieving machine is conveyed to storage silos through screw conveyor.

PACKING

The finished spice powder from silo bottom is conveyed to Blender for mixing different type of spice powder as per our requirement. The mixture is sent to Packing Machine for packing in pouches of required size.

FOR GINGER

Ginger being very high in moisture cannot be dried like above. Ginger has to be cut in thin slices in a Slicer and then dried in a Continuous Dryer. This continuous dryer will be run only in case of Ginger. As the hot air requirement is large, it will preferable to use a hot air generator. The recommended hot air generator can be a Thermic Fluid Heater using gas/ fuel oil as fuel. The Dryer is very specially designed to heat Ginger very slowly so that water evaporates but volatile matter does not escape. Dried Ginger is fed into vibro feeder of ACM machine and succeeding process is same as above.

FOR CORIANDER

After drying as in case of all spices except Ginger, the dried Coriander is fed into an Impact Pulveriser with air cooling and aspiration. The oil content in Coriander is high, therefore it is not recommended to use ACM. After grinding, the rest of the procedure is same as above.

LIST OF EQUIPMENT

Production Capacity : 500KGS PER DAY

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