ENCAPSULATION OF ESSENTIAL OIL FROM CRYOGROUND DILL SEED

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dc.contributor.advisorDr. R. V. Prasad
dc.contributor.authorANITHA N
dc.date.accessioned2022-05-09T09:15:23Z
dc.date.available2022-05-09T09:15:23Z
dc.date.issued2020
dc.description.abstractDill seed is also known as “sowa”, is an annual herb cultivated throughout India. The essential oil of dill seed is rich in monoterpenes like carvone and limonene and are extensively used in food, pharmaceutical and cosmetics as well as for aromatherapy. Extraction of dill seed essential oil with higher bioactive compounds can be achieved by grinding of dill seed at sub zero temperature. Encapsulation of essential oil can be useful to prevent loss of volatile compounds and preserve them for further use in food fortification and medicinal purposes. Dill seed cultivar of Gujarat Suva-2 variety was used in the present study. Physicochemical characteristics of dill seed and solvent extracted dill oil was carried out. Cryogenic grinding of dill seed was carried out using liquid nitrogen at predefined temperatures (0 ° to -80°C), feed rate (6, 7 and 8 kg/h) and sieve size (0.8 and 1.0 mm). For optimization, observations such as grinding time, liquid nitrogen consumption, energy consumption, particle size and essential oil content were taken. Optimized conditions for cryogenic grinding of dill seed were -60 °C temperature at 6 kg/h feed rate and sieve size of 0.8 mm to obtain superior quality of dill seed powder.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810184487
dc.keywordsdill seed, cryogenic grinding, essential oil, carvone, limonene, encapsulationen_US
dc.language.isoEnglishen_US
dc.publisherCollege of Food Processing Technology and Bio-Energy Anand Agricultural University Ananden_US
dc.subFood Technologyen_US
dc.themeENCAPSULATION OF ESSENTIAL OIL FROM CRYOGROUND DILL SEEDen_US
dc.these.typeM.Tech.en_US
dc.titleENCAPSULATION OF ESSENTIAL OIL FROM CRYOGROUND DILL SEEDen_US
dc.typeThesisen_US
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