Optimization of Cryogenic Grinding Process for Cassia (Cinnamomum loureirii Nees L.)
2016
Ghodki, Bhupendra M | Goswami, T.K.
The cryogenic grinding conditions for cassia powder were optimized with four independent variables, viz., feed rate (2–10 kg/h), grinding temperature (−130 to 30C), peripheral speed (7.77–18.13 m/s) and moisture content (6–14% d.b.) using central composite design (CCD) and response surface methodology (RSM). The optimization was targeted to obtain the cassia powder with a lower particle size (μm), together with a minimum color difference (ΔE*) and specific energy consumption values (kJ/kg), while retaining maximum volatile oil content (mL/100 g) in the sample. The numerical optimization suggested that the cryo‐grinding of the sample of 9.1% moisture content with the feed rate of 2 kg/h would be the optimum (desirability value of 0.91) at −97C of grinding temperature and 10.5 m/s peripheral speed, respectively. The optimized condition was validated further at the nearest possible condition within the domain. At the optimized cryo‐grinding condition, the final particle size of 60 μm containing 2.9 mL/100 g volatile oil and the specific energy consumption of 31.3 kJ/kg was obtained. In addition, the corresponding color difference in the optimized sample was minimal (ΔE* < 3). PRACTICAL APPLICATIONS: The results of this study will enable the spice industry to apply the cryogenic grinding process specifically for cassia powder. The optimized condition obtained from this study is capable of producing the cassia powder with desirable particle size together with a minimal loss in its characteristic flavor.
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