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Cryogenic grinding for better aroma retention and improved quality of Indian spices and herbs: A review

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Title Cryogenic grinding for better aroma retention and improved quality of Indian spices and herbs: A review
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Creator SN Saxena, P Barnwal, S Balasubramanian, DN Yadav, G Lal, KK Singh
 
Subject Indian spices and herbs
 
Description Not Available
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 …
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Date 2021-07-14T08:57:38Z
2021-07-14T08:57:38Z
2018-01-01
 
Type Article
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/47927
 
Language English
 
Relation Not Available;
 
Publisher John Wiley & Sons, Inc