Cryogenic grinding of black pepper

Murthy, C.T.; Bhattacharya, Suvendu

doi:10.1016/j.jfoodeng.2007.06.020

Cited by 56 publications

(39 citation statements)

References 11 publications

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“…As the particles become smaller, the surface area increases and as a consequence the oil volatilizes faster. Moreover, the high grinding temperature can also lead to vaporization of volatile compounds [10]. As expected, the less polar and lower molecular weight compounds display higher losses.…”

Section: Resultsmentioning

confidence: 99%

“…These results suggest that the volatile oil content of commercial dried leaf samples of C. citratus sold as tea bags had decreased in part due to the grinding process. Variations in the volatile oil contents related to the grinding process have been documented in the literature [10,11,12,13], but it should also be considered that the drying process could interfere with the content and composition of the oil in the final commercial product. As reported for Lippia alba [14] and Mikania glomerata [15] the air drying temperature, the sample size, the velocity of the drying air and the period of drying have influence on the amount and composition of the oil.…”

Section: Resultsmentioning

confidence: 99%

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Evaluation of the Chemical Composition of Brazilian Commercial Cymbopogon citratus (D.C.) Stapf Samples

et al. 2008

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The concentration and the chemical composition of the essential oils obtained from different samples of Cymbopogon citratus were evaluated. Among the 12 samples investigated (11 dried leaf samples and fresh plant leaves), seven presented essential oil concentrations within the threshold established by the Brazilian legislation. The moisture content was also determined and the majority of the samples presented humidity contents near 12%. The GC and GC/MS analyses of the essential oils led to identification of 22 compounds, with neral and geranial as the two major components. The total percentage of these two compounds varied within the investigated sample oils from 40.7% to 75.4%. In addition, a considerable variation in the chemical composition of the analyzed samples was observed. The process of grinding the leaves significantly decreased (by up to 68%) the essential oil content, as well as the percentage of myrcene in the oils.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Evaluation of the Chemical Composition of Brazilian Commercial Cymbopogon citratus (D.C.) Stapf Samples

et al. 2008

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“…Ramezani et al () signified that the genetic constitution and environmental condition influence the yield and composition of volatile oil produced by medicinal plants. Murthy and Bhattacharya () optimized the cryogenic grinding conditions for obtaining maximum volatile oil content, monoterpenes, and combination of both in ground black pepper as 47–57 kg/h of feed rate and 20–15 °C of product temperature. Optimum conditions of cryogenic grinding for cassia were found to be feed rate, grinding temperature, peripheral speed, and moisture content of 2 kg/hr, −97 °C, 10.5 m/s, and 9.1% d.b., respectively (Ghodki & Goswami, ).…”

Section: Resultsmentioning

confidence: 99%

Improving quality of cumin powder through cryogenic grinding technology

Saxena

Patel

Sutar

et al. 2017

J Food Process Preserv

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Cumin (Cuminum cyminum L.) seeds contain numerous phytochemicals. A study was conducted to evaluate the effect of cryogenic grinding over traditional grinding method of cumin seeds so as to determine the optimum grinding condition for high quality cumin powder. Effect of cryogenic grinding at varying temperatures (230 to 10 8C and ambient), feed rates (5 to 7 kg/hr), and sieve size (0.8 to 1.5 mm) were evaluated with respect to mean particle size, grinding time, and volatile oil content. It was found that cryogenic grinding retained 62.56% more volatile oil as compared to ambient grinding. On the basis of retention of volatile oil, the premium quality cumin powder was obtained at grinding temperature 230 8C with a feed rate of 7 kg/hr and sieve size of 0.8 mm. The storage study of cryo-ground cumin powder confirmed that refrigerated storage had advantage over ambient storage in terms of freshness and volatile oil for longer periods. Cryo-ground cumin powder retained 3.3% volatile oil which contained 29.61% cuminaldehyde and 5.36% g-terpinene along with other compounds. Practical applicationsCryo-ground cumin powder retained more volatile oil which improves the quality of ground cumin powder.Cryo-ground cumin powder has higher market value thus, more profit to processors and high quality product to consumer.The study revealed the importance of cryogenic grinding of valuable spices to retain its freshness and organoleptic qualities.

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“…Especially, it was found that cryogenic grinding performs better than any other method because this technology can maintain a low temperature, using liquid nitrogen at −196 • C, and the heat generated during grinding is absorbed [66]. Cryogenic grinding of food materials has been used mainly for the process of grinding spices [67][68][69][70][71][72][73][74][75].…”

Section: Recent Grinding Methods and Powder Flowability Measurement Mmentioning

confidence: 99%

Effect of Moisture Content on the Grinding Process and Powder Properties in Food: A Review

2018

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Abstract:Grinding is a staple size-reduction process to produce food powders in which the powdered form is chemically and microbiologically stable and convenient to use as end products or intermediate products. The moisture content of food materials before grinding is a particularly important factor, since it determines the materials' physical properties and the powder properties, such as flowability after grinding. Generally, the moisture content of food materials is closely related to its energy requirement for grinding, because the energy expenditure required to create new surfaces varies. Grinding models used to analyze and predict the grinding characteristics, including energy, have been developed in many studies. The moisture content also influences powder flow properties. The inter-particle liquid bridges among the particles are due to the moisture in powders; therefore, the flowability of powders is interrupted because of the increase of the cohesiveness of the powder. Understanding the grinding characteristics related to various moisture contents is, theoretically and experimentally, an important cornerstone in optimizing the grinding processes used in food industries. In this review, comprehensive research of the effect of moisture content on the grinding process and powder properties is presented.

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Cryogenic grinding of black pepper

Cited by 56 publications

References 11 publications

Evaluation of the Chemical Composition of Brazilian Commercial Cymbopogon citratus (D.C.) Stapf Samples

Evaluation of the Chemical Composition of Brazilian Commercial Cymbopogon citratus (D.C.) Stapf Samples

Improving quality of cumin powder through cryogenic grinding technology

Effect of Moisture Content on the Grinding Process and Powder Properties in Food: A Review

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