Vol. 6, Issue 5 (2018)
Cryogenic technique in value addition of spices
Author(s): Mahantesh PS, Hegde NK, Gangadharappa PM, Laxminarayan Hegde, Hiremath JS and Shivakumar KM
Abstract: Traditional grinding techniques can be used to grind the spices but because of the increase in the temperature during grinding process natural flavour and aroma will be lost. Cryogenics is the study of low temperature and behaviour of material under low temperature conditions. Precooling of the raw spice and the continuous low temperature maintained within the cryogenic system reduces the loss of volatile oil and moisture. Cryogenic grinding technology retains colour, antioxidant activity, aroma and flavour properties of the materials thereby improves the product quality.
Pages: 251-254 | 759 Views 182 Downloads
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How to cite this article:
Mahantesh PS, Hegde NK, Gangadharappa PM, Laxminarayan Hegde, Hiremath JS, Shivakumar KM. Cryogenic technique in value addition of spices. Int J Chem Stud 2018;6(5):251-254.
