KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/47927
Title: | Cryogenic grinding for better aroma retention and improved quality of Indian spices and herbs: A review |
Other Titles: | Not Available |
Authors: | SN Saxena, P Barnwal, S Balasubramanian, DN Yadav, G Lal, KK Singh |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Central Institute of Agricultural Engineering |
Published/ Complete Date: | 2018-01-01 |
Project Code: | Not Available |
Keywords: | Indian spices and herbs |
Publisher: | John Wiley & Sons, Inc |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | Spices are very well‐known for their characteristic aroma and peculiar taste from ancient time. Grinding of spices is an old practice using different grinding equipment suited as per prevailing conditions. In modern era, the popularity of quality processed products has increased in spices. Cryogenics has very important role to play in food sector. Liquid nitrogen is the preferred among all available cryogens to obtain desired low temperature in food grinding. Grinding of spices at very low temperature produced superior quality ground powder with better hygiene. In spite of a proven technology it is not being popular in developing countries including India due to high initial investment. Present review article brings together the original work done to realize physico‐mechanical, thermal and grinding characteristics, aroma profile, and medicinally important compounds of selected spices for developing design of low cost … |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Article |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Journal of Food Process Engineering |
Journal Type: | Research paper |
NAAS Rating: | 7.7 |
Volume No.: | 41 (6), |
Page Number: | e12826 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | https://doi.org/10.1111/jfpe.12826 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/47927 |
Appears in Collections: | AEng-CIAE-Publication |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
27. Cryogenic grinding for better aroma retention and improved quality of Indian spices and herbs a review.pdf | 1.36 MB | Adobe PDF | View/Open |
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.