PRODUCTION OF HIGH QUALITY CUMIN POWDER USING CRYOGENIC GRINDING
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Date
2015
Authors
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Publisher
AAU, Anand
Abstract
Cumin (Cuminum cyminum L.) is an important seed spice and one of the earliest known
minor spices used by mankind. The commercial value of seed spices are determined
by: color, appearance, taste, pungency, texture, shape, volatile oil content & packaging.
Cumin seeds contain numerous phyto-chemicals that are known to have antioxidant,
carminative and anti-flatulent properties. The present investigation was undertaken to
optimize cryogenic grinding parameters to obtain superior quality of cumin powder.
Cumin seeds contained moisture content of 9.3±0.04 %, carbohydrate of 35.8±0.30 %,
protein of 16.5±0.05 %, fat of 20.5±0.23 %, crude fiber of 11.3±0.04 %, ash of 6.6±0.07
% and volatile oil of 3.7±0.03 %. The effect of grinding temperature (10°C, 0°C, -10°C,
-20°C and -30°C), feed rate (5 kg/h, 6 kg/h and 7 kg/h) and sieve size (0.8 mm, 1.0 mm
and 1.5 mm) were evaluated with respect to mean particle size determination, grinding
time and volatile oil content. The optimization of cryogenic grinding of cumin was
carried out by using completely randomized design. Optimized condition for cryogenic
grinding of cumin powder was -30°C temperature, 7 kg/h feed rate, 0.8 mm sieve size.
Volatile oil extracted from ground cumin seeds at optimized cryogenic grinding
condition had volatile yield of 3.27 %. Cuminaldehyde and γ-terpinene content in this
sample was found to be 29.61 % and 5.36 % respectively.
Description
Keywords
Food Processing Technology, Bio Energy, PRODUCTION