Development of cold grinding process, packaging and storage of cumin powder

被引：0
|
作者：
Bera, M.B. [1 ]
Shrivastava, D.C. [1 ]
Singh, C.J. [1 ]
Kumar, K.S. [1 ]
Sharma, Y.K. [1 ]
机构：
[1] Department of Food Technology, Sant Longowal Inst. of Eng./Technol., Longowal, Sangrur 146 106, India
来源：
Journal of Food Science and Technology | 2001年 / 38卷 / 03期
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摘要：
In this study, cumin was subjected to conventional grinding during which the mill and product temperatures rose to as high as 95°C and at this temperature, considerable loss in volatile oil and changes in the volatile constituents occurred. Lowering the temperature of the grinding zone by circulating chilled water (10-25°C) had profound influence on the retention of volatile oil, fineness of particles and sensory qualities of the ground cumin. Aluminium / low density laminated pouches and a storage condition of 37°C/ 70% RH could be used for packaging and storage of cold ground cumin.
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页码：257 / 259
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