Using Evaporative Water Cooling to Improve Chili Grinding Efficiency and Quality

What is it about?

This study examines the application of evaporative water cooling (EWC) in chili grinding to mitigate heat buildup, which commonly leads to aroma loss and color degradation. Using a 5 hp pin mill, chili was ground with and without water cooling. EWC reduced the grinding temperature from 58°C to 36°C, improved color retention, and maintained the moisture content within acceptable levels. Most importantly, capsicum oleoresin retention was higher with EWC, confirming it as a promising method for improving spice grinding quality and preserving essential flavor compounds.

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Why is it important?

This study is important because it addresses a key issue in spice grinding, the loss of aroma, color, and essential compounds due to heat generation during conventional milling. By applying evaporative water cooling (EWC) during chili grinding, the process effectively reduces temperature rise, preserving capsicum oleoresin, moisture content, and color quality. This contributes to the production of higher-quality spice products, enhances consumer appeal, and supports energy-efficient and sustainable food processing. The findings offer practical value for the spice industry, where maintaining flavor and bioactive compounds is critical for marketability and nutritional quality.