Optimization of Cryogenic Grinding Process for Cassia (Cinnamomum loureiriiNees L.)

Bhupendra M Ghodki, T.K. Goswami
  • Journal of Food Process Engineering, July 2015, Wiley
  • DOI: 10.1111/jfpe.12258

What is it about?

In this study, the optimized processing condition was analyzed for cryogenic grinding of Cassia that results in the best quality of cassia powder in term of aroma, particle size, etc. with criteria set as minimum energy requirement for the process.

Why is it important?

If one wish to grind a spice in particular Cassia in the cryogenic-grinder (hammer mill), the optimized process condition (input/results) can be applied to obtain the best quality of powder.

Perspectives

Mr Bhupendra M Ghodki
IIT Kharagpur

I suggest to include more responses for the optimization like after consumption studies. Further, the optimization can be performed with different techniques indicating the best one that should be taken for optimization of cryo-grinding process.

Read Publication

http://dx.doi.org/10.1111/jfpe.12258

The following have contributed to this page: Professor Tridib Kumar Goswami and Mr Bhupendra M Ghodki