An Overview of Cryomilling within the Realm of Spices

Sardar N. R. *

College of Food Processing Technology & Bioenergy, Anand Agricultural University Anand, Gujarat India.

Modi R. B.

College of Food Processing Technology & Bioenergy, Anand Agricultural University Anand, Gujarat India.

Tiwari Manish

Centre for Rural Development & Technology, Indian Institute of Technology, New Delhi, India.

Rathod J. P.

College of Food Processing Technology & Bioenergy, Anand Agricultural University Anand, Gujarat India.

Tagalpallewar G. P.

College of Food Processing Technology & Bioenergy, Anand Agricultural University Anand, Gujarat India.

*Author to whom correspondence should be addressed.


Abstract

Cryogenic milling, a method that utilizes extremely low temperatures to grind materials, shows great potential for the processing of spices within the food industry. This article offers an examination of cryogenic milling in the context of spice processing, emphasizing its possible advantages and obstacles. Through the preservation of the aroma and volatile compounds found in spices, cryogenic milling provides benefits such as improved retention of flavor, reduced particle size, and improved product quality. Nevertheless, it also has drawbacks such as high equipment costs, high energy consumption, safety issues, and difficulties related to moisture levels and particle size distribution. Despite these challenges, cryogenic milling holds promise for producing top-quality spices with enhanced flavor profiles. Future research and development should concentrate on refining cryogenic milling techniques, addressing safety and regulatory concerns, and exploring potential applications in emerging food products and markets. In general, cryogenic milling is a valuable technology for spice processing and has the capacity to contribute to the creation of innovative and high-quality food products.

Keywords: Cryomilling, spices, nitrogen, gas, oil


How to Cite

N. R., Sardar, Modi R. B., Tiwari Manish, Rathod J. P., and Tagalpallewar G. P. 2024. “An Overview of Cryomilling Within the Realm of Spices”. Journal of Scientific Research and Reports 30 (7):719-27. https://doi.org/10.9734/jsrr/2024/v30i72183.

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