Journal article

Effect of grinding method on rise in temperature during grinding of spices

Ravi Agrawal, Mohan Singh, Daya S Singh

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | ASSN FOOD SCIENT TECHN INDIA | Published : 2007

Abstract

Turmeric and cumin were ground in pin mill, millcent mill, (burr type), hammer mill, cool jacketed hammer mill and CIAE grain mill. Maximum temperature rise (60°C) during grinding was attained in pin mill and minimum (38°C) was in cool jacketed hammer mill. Grinding method, which showed the highest temperature rise during grinding, resulted in finest grinding of 0.0452 and 0.0652 mm for turmeric and cumin, respectively when ground in pin mill. In cumin, since its oil content is higher finer grinding was not possible.

University of Melbourne Researchers