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Optimization of Cryogenic Grinding Process for Cassia (Cinnamomum loureiriiNees L.)

Authors :
Bhupendra M Ghodki
Tridib Kumar Goswami
Source :
Journal of Food Process Engineering. 39:659-675
Publication Year :
2015
Publisher :
Wiley, 2015.

Abstract

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*

Details

ISSN :
01458876
Volume :
39
Database :
OpenAIRE
Journal :
Journal of Food Process Engineering
Accession number :
edsair.doi...........333551e5a2b700597afff791c8b6e940
Full Text :
https://doi.org/10.1111/jfpe.12258