Dr. R. F. SutarVIVEK KUMAR SAXENA2017-02-222017-02-222015http://krishikosh.egranth.ac.in/handle/1/5810002156Cumin (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.enFood Processing Technology, Bio EnergyPRODUCTIONThesis