Journal of Food Processing and Preservation

Original Article

Improving quality of cumin powder through cryogenic grinding technology

Vivekkumar Saxena

Department of Post Harvest Engineering and Technology, College of Food Processing Technology and Bio-energy, Anand Agricultural University, Anand, Gujarat, 388110, India

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Bhaumik B. Patel,

Corresponding Author

Bhaumik B. Patel

[email protected]

orcid.org/0000-0001-9994-3401

Department of Post Harvest Engineering and Technology, College of Food Processing Technology and Bio-energy, Anand Agricultural University, Anand, Gujarat, 388110, India

Correspondence Bhaumik B. Patel, Department of Post Harvest Engineering and Technology, College of Food Processing Technology and Bio-energy, Anand Agricultural University, Anand, Gujarat, 388110, India. Email: [email protected]Search for more papers by this author

R. F. Sutar,

R. F. Sutar

Department of Post Harvest Engineering and Technology, College of Food Processing Technology and Bio-energy, Anand Agricultural University, Anand, Gujarat, 388110, India

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D. C. Joshi,

D. C. Joshi

Department of Post Harvest Engineering and Technology, College of Food Processing Technology and Bio-energy, Anand Agricultural University, Anand, Gujarat, 388110, India

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Vivekkumar Saxena,

Vivekkumar Saxena

Department of Post Harvest Engineering and Technology, College of Food Processing Technology and Bio-energy, Anand Agricultural University, Anand, Gujarat, 388110, India

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Bhaumik B. Patel,

Corresponding Author

Bhaumik B. Patel

[email protected]

orcid.org/0000-0001-9994-3401

Department of Post Harvest Engineering and Technology, College of Food Processing Technology and Bio-energy, Anand Agricultural University, Anand, Gujarat, 388110, India

R. F. Sutar,

R. F. Sutar

Department of Post Harvest Engineering and Technology, College of Food Processing Technology and Bio-energy, Anand Agricultural University, Anand, Gujarat, 388110, India

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D. C. Joshi,

D. C. Joshi

Department of Post Harvest Engineering and Technology, College of Food Processing Technology and Bio-energy, Anand Agricultural University, Anand, Gujarat, 388110, India

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First published: 09 June 2017

https://doi.org/10.1111/jfpp.13371

Citations: 9

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Abstract

Cumin (Cuminum cyminum L.) seeds contain numerous phytochemicals. A study was conducted to evaluate the effect of cryogenic grinding over traditional grinding method of cumin seeds so as to determine the optimum grinding condition for high quality cumin powder. Effect of cryogenic grinding at varying temperatures (−30 to 10 °C and ambient), feed rates (5 to 7 kg/hr), and sieve size (0.8 to 1.5 mm) were evaluated with respect to mean particle size, grinding time, and volatile oil content. It was found that cryogenic grinding retained 62.56% more volatile oil as compared to ambient grinding. On the basis of retention of volatile oil, the premium quality cumin powder was obtained at grinding temperature −30 °C with a feed rate of 7 kg/hr and sieve size of 0.8 mm. The storage study of cryo-ground cumin powder confirmed that refrigerated storage had advantage over ambient storage in terms of freshness and volatile oil for longer periods. Cryo-ground cumin powder retained 3.3% volatile oil which contained 29.61% cuminaldehyde and 5.36% γ-terpinene along with other compounds.

Practical applications

Cryo-ground cumin powder retained more volatile oil which improves the quality of ground cumin powder.
Cryo-ground cumin powder has higher market value thus, more profit to processors and high quality product to consumer.
The study revealed the importance of cryogenic grinding of valuable spices to retain its freshness and organoleptic qualities.

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