Development of cold grinding process, packaging and storage of cumin powder

Citation
Mb. Bera et al., Development of cold grinding process, packaging and storage of cumin powder, J FD SCI M, 38(3), 2001, pp. 257-259
Citations number
13
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
3
Year of publication
2001
Pages
257 - 259
Database
ISI
SICI code
0022-1155(200105/06)38:3<257:DOCGPP>2.0.ZU;2-D
Abstract
In this study, cumin was subjected to conventional grinding during which th e mill and product temperatures rose to as high as 95 degreesC and at this temperature, considerable loss in volatile oil and changes in the volatile constituents occurred. Lowering the temperature of the grinding zone by cir culating chilled water (10-25 degreesC) had profound influence on the reten tion of volatile oil, fineness of particles and sensory qualities of the gr ound cumin. Aluminium I low density laminated pouches and a storage conditi on of 37 degreesC/70% RH could be used for packaging and storage of cold gr ound cumin.