Escolar Documentos
Profissional Documentos
Cultura Documentos
Cryogenics is the study of the production of very low temperature (below 150C, 238F or
123K) and the behavior of materials at those temperatures. Similarly, cryogenic grinding is a term
supported by the act of grinding a thing at very low temperature. This technique is generally used
to grind the material, which contains heat labile constituents viz- volatile oils in seed spices. Due
to high fat content in spices, heat is generated, while energy is used to fracture a particle into a
smaller size in conventional grinding process. During the normal grinding process, this generated
heat causes temperature rise of grinder upto 950C. The increased temperature is responsible for a
loss of volatile content in the tune of about 30% and also produces dark colour powder.
Generally, continuous operation is not possible in normal grinding process due to melting of
fat and sticking of powder on the grinding surface. The loss of volatile content can be significantly
reduced by cryogenic grinding technique using liquid nitrogen or liquid carbon dioxide that
provides the refrigeration needed to pre-cool the spices and maintain the desired low temperature
by absorbing the heat generated during the grinding operation. The extremely low temperature
during grinder condenses the volatile matter and retains their presence in spices. The application
of cryogenic technology for grinding of spices has been scientifically proved to be a suitable
technique with negligible loss of volatile content and improved colour of oil and grinding
operation of seeds.
1. Introduction
The term Cryogenics originates from Greek word which means creation or production
by means of cold. As prices for energy and raw materials rise and concern for the
environment makes safe waste disposal difficult and Costly, resource recovery becomes a
vital matter for todays business. Cryogenic grinding technology can efficiently grind
most tough materials and can also facilitate Cryogenic recycling of tough composite
materials and multi component scrap. The heart of this technology is the It employs a
cryogenic process to embrittle and grind materials to achieve consistent particle size for a
wide range of products CRYO-GRIND SYSTEM. The cryogenic process also has a
589
590 R. Saxena et al.
cooling to cryogenic temperature with liquid nitrogen, these may be embrittled and easily
fractured in to small particles. Various studies have been carried out on conventional and
cryo grinding1-6. A scientifically controlled study using two genotypes of coriander was
conducted at National Research center On Seed Spices, Ajmer comparing cryogenic
grinding methods and normal grinding methods. 7-8
by 85.74.55.58 on 08/22/17. For personal use only.
2. Experimental Procedure
they crumble easily permitting grinding to a finer and more consistent size. Finally the
brittle material enters an impact (pin) mill where it is ground to a desired particle size.
Computer controls the entire process. The Cryogenic ground powder was quickly packed
in aluminum foil packets using sealing machine and opened at the time of analysis. For
obtaining seed powder through conventional grinding dried seeds (30 gm) was ground
separately by domestic mixer grinder (Sujata, model Dynamix, 810 W) and packed in
sealed polythene bags.9-10
The ground powder of coriander genotypes were then examined for essential oil
extraction of each genotype was extracted by hydro-distillation of 50 g ground seeds
using a Celevenger apparatus. The oil has a characteristic odor of linalool and a mild,
sweet, warm, aromatic flavor. In the food industry, coriander oil is used as a flavoring
agent and adjuvant.
by 85.74.55.58 on 08/22/17. For personal use only.
In the normal grinding process, heat is generated when energy is used to fracture a
particle into a smaller size, that generate heat causes temperature rise in the grinder to the
extent of 95oC which is responsible for a loss of volatile oil in the tune of about 30% and
also produces dark coloured powder. Many important constituents may be deformed and
their quality may be affected badly. The quality of ground powder may be maintained by
cryogenic grinding technique using liquid nitrogen that provides the refrigeration needed
to pre-cool the spices and maintain the desired low temperature by absorbing the heat
generated during the grinding operation. The extremely low temperature in the grinder
solidifies oils so that the spices become brittle, they crumble easily permitting grinding to
a finer and more consistent size11-12. The application of cryogenic technology for grinding
of spices has been scientifically proved to be a suitable technique with negligible loss of
volatile content and improved colour and grinding operation.
592 R. Saxena et al.
References
1. C. T. Murthy and S. Bhattacharya, Journal of Food Engineering. 85, 18 (2008).
2. C. A. Pesek, L. A. Wilson and E. G. Hammond, Journal of Food Science. 50, 599 (1985).
3. J. Rice, J. Food Processing. 45, 90 (1984).
4. J. R. Russo, Food Engineering Int. 1, 33 (1976).
5. K. K. Singh and T. K. Goswami. Journal of Food Processing and Preservation. 24, 57 (2000).
6. K. K. Singh and T. K. Goswami, Journal of Food Engineering. 39, 359 (1999).
7. R. saxena, S. N. Saxena, P. Barnwal, S. S. Rathore, Y. K. Sharma and A. Soni, Int. J. of seeds
and spices. 2, 83 (2012).
8. R. saxena, S. S. Rathore, P. Barnwal, A. Soni, L. Sharma and S. N. Saxena, Int. J. of seeds
and spices. 3, 26 (2013).
Int. J. Mod. Phys. Conf. Ser. 2013.22:589-592. Downloaded from www.worldscientific.com
9. K. K. Singh and T. K. Goswami, Soc. Exp. Biol. Med. 182, 159 (1999).
10. H. E. Wistriech and W. F. Schafer, Food Engineering. 34, 62 (1962).
11. D. Landwehr and M. H. Pahl, Int. Journal of Food Technology and Food process
Engineering. 37, 174 (1986).
12. Li. S. Ge. S. Z. Hwang, Q. Wang, H. Zhao and H. Pan, Cryogenics. 31, 136 (1991).
by 85.74.55.58 on 08/22/17. For personal use only.