CRYOGENIC GRINDING OF BLACK PEPPER IS A NOVEL APPROACH WHEREAS CONVENTIONAL GRINDING NEEDS IMPROVEMENT

Publication Date : 31/03/2016


Author(s) :

Rohinee M. Barai , Anjali D. Kadam , Ajit V. Harde.

Volume/Issue :
Volume 2
,
Issue 3
(03 - 2016)

Abstract :

Study on ambient and cryogenic grinding was performed to test the novelty of cryogenic grinding and pin point the drawbacks of conventional grinding. Comparative study had shown that ambient grinding need more power and specific energy than cryogenic grinding. The fat content of spices poses problems of temperature rise during grinding. Spices loose fraction of their volatile oil or flavouring components due to this temperature rise. Therefore, cooling of spices at low temperature before feeding to the grinder and maintaining the low temperature in the grinding zone can significantly retain the volatile oil or other flavouring components. Attempt is made to investigate the retention of flavouring components of spices black pepper . Liquid nitrogen used to provide refrigeration needed to precool the spices and to maintain low temperature by absorbing heat generated during the grinding operation. The colour values of cryogenic ground spices were found better than conventional ground spices. The grinding on flavoring components of black pepper under cryogenic grinding condition were found superior in quality than that of conventional grinding condition

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