Current affiliation: IIT KharagpurSubject speciality: Food Science & TechnologyPrimary location: India
Published in:Journal of Food Process EngineeringPublication date:2015-07-15
Optimization of Cryogenic Grinding of Cassia
In this study, the optimized processing condition was analyzed for cryogenic grinding of Cassia that results in the best quality of cassia powder i...
Published in:Journal of Food Process EngineeringPublication date:2016-01-09
THERMAL AND MECHANICAL PROPERTIES OF BLACK PEPPER AT DIFFERENT TEMPERATURES
The study deals with the determination of thermal and mechanical properties like specific heat, conductivity, breaking, etc. of Black pepper at amb...
Published in:Powder TechnologyPublication date:2016-10-01
Black pepper powders obtained at lower grinding temperature have good flavoring, mineral composition and flow characteristics when compared to conv...
Published in:Cogent Food & AgriculturePublication date:2016-08-20