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Development of cooling system assisted grinding mechanism for spices
Author(s) -
Shelake Pramod S.,
Dabhi Mukesh N.
Publication year - 2019
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.13288
Subject(s) - grinding , flavor , refrigeration , evaporator , process engineering , mill , aroma , condenser (optics) , materials science , gas compressor , pulp and paper industry , metallurgy , mechanical engineering , chemistry , engineering , physics , food science , light source , optics
Grinding is a vital step in the postharvest processing of spices, therefore requires special attention to preserve the aroma and flavor compounds present in them. During grinding, the overall temperature increases significantly which results in loss of a considerable fraction of their volatile oil or flavoring components in spices. This problem can be addressed by maintaining the continuous low temperature within the mill thereby retaining most of the flavor strength per unit mass of spice. During development of low‐temperature grinding mill, firstly design of cooling coil (evaporator) was done by considering the dimension of grinding chamber. It was fixed on the grinding chamber and then refrigeration load was calculated. On the basis of this refrigeration load, refrigerant and compressor were selected; while capillary tube and condenser were designed. Practical applications The developed low‐temperature grinding mill is very efficient in reducing the rate of increase in temperature inside the mill (grinding chamber). This helps in retaining the essential components of the food products in terms of nutrition, flavor, and aroma.