Application of cryogenics in grinding of spices for value addition: A Review

Abstract

Since time immemorial, India is the leading producer and exporter of spices. They have both nutrient and medicinal values. Today, apart from value addition of spices by cleaning and packing, there are a variety of mix masalas available in the market. An inevitable part of mix masalas and powdered spices is the grinding, a process where the particle size is reduced there by increasing the surface area leading. This also helps in increasing the availability of constituents such as oil inside the cells. However, the major problem in such a process is the heat generated, which results in temperature rise; which is one of the major drawbacks of the conventional grinding process which lowers the quality of ground spices. Hence it is very important to maintain controlled temperature surroundings during grinding. Cryogenic grinding is a process where low temperature is maintained within the grinder which appreciably minimizes the loss of volatile oils, moisture and colour due to which flavour of the spice is also retained. The colour and other properties of the products of cryogenically ground products will be better compared to ambient grinding in terms of their flavour and nutritional values. Such cryogenically ground spices being of higher quality, they would naturally have high demand in the domestic and international markets. This review is undertaken to study the influence of temperature of grinding and its significance in retaining the quality and favourable properties of a variety of spices. The paper also discusses the technologies and parameters having significant role in cryogenic grinding.