Improving quality of cumin powder through cryogenic grinding technology

Abstract

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.