Effect of grinding temperatures on particle and physicochemical characteristics of black pepper powder

Ghodki, Bhupendra M; Goswami, T.K.

doi:10.1016/j.powtec.2016.05.042

Cited by 46 publications

(30 citation statements)

References 39 publications

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“…In contrast, homogenous, smooth, and fine structure can be observed at 1,000× magnification along with loss of sphericity of the particle, which indicates that nonspherical particles possess more cohesion in bulk form. It might be due to size reduction of the particles at very low temperature of about −102 ± 5 °C, and these results are in agreement with (Ghodki & Goswami, ). At the highest magnification (5,000×), a clear cross fiber structure was observed in Chausa (Figure 1a4) and Langra (Figure 1b4), whereas; it was uncertain in case of Neelum, Barah Masi, Dashehari, and Fazli.…”

Section: Resultssupporting

confidence: 92%

“…Bandyopadhyay, Chakraborty, and Bhattacharyya () published 1.4% fat in MPP, which is lower than our data, which might be due to Cryo‐grinding. At elevated temperature conditions in conventional grinding, fat might have leaked out of vials, permitting the formation of clumps in the powder (Ghodki & Goswami, ) and makes it more susceptible to lipid degradation in the presence of oxygen. However, in Cryo‐grinding; fat gets solidified due to very low temperature (Singh & Goswami, ) and prevents the outflow of fat from cells.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Cryogenic grinding on chemical and morphological characteristics of mango (Mangifera indicaL.) peel powder

Kaur

Srivastav

2018

J Food Process Preserv

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Mango peel waste (MPW) represents 15–20% of the overall mass of fruit. Hence, an attempt has been made to utilize MPW from six cultivars (Chausa, Langra, Neelum, Barah masi, Dashehari, and Fazli). The mango peel powder (MPP) was obtained using Cryo‐Ball mill, which uses liquid nitrogen to achieve low temperature. The samples were subjected to proximate, mineral composition and SEM analysis. The MPP extracts were screened for their TPC, TFC, and IC50 values. The samples had considerable amount of protein (5.39–6.06%) and crude fiber (6.43–11.80%). Interestingly, significant amount of P and Cl was recorded with highest value in Barah masi (13.53%) and Chausa (2.89%), respectively, which are not reported earlier. Langra, Neelum, and Chausa were found to have highest values for TPC, TFC, and IC50 as 60.48 mg GAE/g, 135.04 mg QE/g, and 490.75 µg/mL, respectively. This study will provide the insight of relationship between Cryogenic grinding and retention of beneficial components. Practical applications The Cryogenic grinding (Cryo‐grinding) is an emerging technology which is used for retention of beneficial components and results in end product with improved quality. This study will highlight the link between Cryo‐grinding and retention of bioactive compounds. The chemical and mineral composition data obtained for Cryo‐ground samples (mango peel powder) suggests their great potential to be used for the fortification of food products. In addition, it reduces problems related to waste disposal and improves functional quality of the food. The findings of this study will enlighten the researchers about incorporation of LN2 in grinding operation of heat‐sensitive products.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Effect of Cryogenic grinding on chemical and morphological characteristics of mango (Mangifera indicaL.) peel powder

Kaur

Srivastav

2018

J Food Process Preserv

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“…Similar particle size distributions of ground caraway powder at different grinding temperatures (0 to 44 °C) were observed by Wolf and Pahl (). According to Ghodki and Goswami () the mean particle diameters of the black pepper powder produced at 40 °C was 160% higher than that obtained at −120 °C.…”

Section: Resultsmentioning

confidence: 95%

“…In coarser particle, the volatile oil may not be completely released so the content of volatile oil was less. Ghodki and Goswami () revealed that the fineness and homogeneity of the powder particle were increased due to a reduction in the grinding temperature and the powder obtained at −120 °C was observed to be more homogenously distributed. Li et al () explored the extraction of essential oil from cumin seeds using a combination of organic solvent with low boiling point and steam distillation and found that particle size had significant effect on the yield of the extract (oleoresin).…”

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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“…The black pepper is recognized as the “King of Spices” due to its characteristics taste, aroma, color, and pungency (Ghodki et al, ; Kapoor et al, ; Liu et al, ; Meghwal & Goswami, ). The high volatile oil content responsible for flavoring characteristics of black pepper causes problems in grinding, such as sieve choking, loss of the flavoring components, coarser particle size, so on and so forth (Balasubramanian, Gupta, & Singh, ; Ghodki & Goswami, ; Murthy & Bhattacharya, ). Cryogenic grinding (cryo‐grinding) is a promising technique to overcome these challenges of the conventional grinding methods.…”

Section: Introductionmentioning

confidence: 99%

Numerical modeling of granular flow in star valve type cryogenic precooler

Ghodki

Chhetri

Goswami

2020

J Food Process Engineering

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Cryogenic precooler/precooler is the essential component of a cryogenic grinding system that removes the desired amount of heat from a sample with the aid of a cryogen such that brittle type of failure occurs during grinding. Nevertheless, the understanding of particle dynamics, heat transfer phenomena, and optimal cryo‐grinding condition are obligatory to lower the operational cost and scaling up the findings. Therefore, the present study aims to model three‐dimensional dynamic flow behavior of black pepper seeds in star valve type precooler using discrete element method (DEM). The Hertz‐Mindlin contact model was utilized to simulate the granular flow profile of the seeds. The DEM simulation results of flow pattern and volumetric fill level of bulk granules in different sections (feed, mid, and discharge) of precooler were in line with the results of the experimental approach. Overall, DEM modeling provided a better insight into particle‐scale flow dynamics in precooler. Practical applications Cryogenic grinding technique is widely preferred to obtain high‐quality spices powder owing to maximal retention of thermo‐sensitive flavoring components compared to conventional counterpart. The inefficient utilization of cryogen and granular flow issues results in higher operational cost of cryo‐ground spices powder. Thus, the finding of granular flow characteristics of black pepper in cryogenic precooler may aid in improving the design of precooler as well as efficient utilization of the costly cryogen. Overall, these would help in producing high‐quality of spices powder at an affordable cost.

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Effect of grinding temperatures on particle and physicochemical characteristics of black pepper powder

Cited by 46 publications

References 39 publications

Effect of Cryogenic grinding on chemical and morphological characteristics of mango (Mangifera indicaL.) peel powder

Effect of Cryogenic grinding on chemical and morphological characteristics of mango (Mangifera indicaL.) peel powder

Improving quality of cumin powder through cryogenic grinding technology

Numerical modeling of granular flow in star valve type cryogenic precooler

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