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Optimization of Cryogenic Grinding Process for Cassia ( Cinnamomum loureirii Nees L.)
Author(s) -
Ghodki Bhupendra M,
Goswami T.K.
Publication year - 2016
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12258
Subject(s) - grinding , cassia , particle size , cinnamomum , materials science , response surface methodology , central composite design , particle (ecology) , water content , composite number , mathematics , composite material , chromatography , chemistry , medicine , alternative medicine , oceanography , geotechnical engineering , pathology , traditional chinese medicine , engineering , geology
The cryogenic grinding conditions for cassia powder were optimized with four independent variables, viz., feed rate (2–10 kg/h), grinding temperature (−130 to 30C), peripheral speed (7.77–18.13 m/s) and moisture content (6–14% d.b.) using central composite design (CCD) and response surface methodology (RSM). The optimization was targeted to obtain the cassia powder with a lower particle size ( μ m), together with a minimum color difference (Δ E *) and specific energy consumption values (kJ/kg), while retaining maximum volatile oil content (mL/100 g) in the sample. The numerical optimization suggested that the cryo‐grinding of the sample of 9.1% moisture content with the feed rate of 2 kg/h would be the optimum (desirability value of 0.91) at −97C of grinding temperature and 10.5 m/s peripheral speed, respectively. The optimized condition was validated further at the nearest possible condition within the domain. At the optimized cryo‐grinding condition, the final particle size of 60 μ m containing 2.9 mL/100 g volatile oil and the specific energy consumption of 31.3 kJ/kg was obtained. In addition, the corresponding color difference in the optimized sample was minimal (Δ E * < 3). Practical Applications The results of this study will enable the spice industry to apply the cryogenic grinding process specifically for cassia powder. The optimized condition obtained from this study is capable of producing the cassia powder with desirable particle size together with a minimal loss in its characteristic flavor.