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Effect of grinding methods on the retention of black pepper volatiles.

Murthy, C. T. and Krishnamurthy, N. and Ramesh, T. and Srinivasa Rao, P. N. (1996) Effect of grinding methods on the retention of black pepper volatiles. Journal of Food Science and Technology, 33 (4). 299-301, 9 ref.. ISSN 0022-1155

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Abstract

Black pepper (Piper nigrum L) was ground at four different feed temperatures viz., 40°C, ambient (24°C), 10°C and -120°C, using hot or chilled water circulation through the grinder jacket or direct injection of liquid nitrogen (LN2) into the mill along with the feed. The volatile oil content of the product indicated that chilled water and LN2 cooled conditions retained almost same quantity of volatiles (3.56 ml/100g and 3.60 m1/100g, respectively) and powder fineness was greater In the case of the latter. The gas chromatographic analysis of the oil showed higher retention of monoterpenes under cryogenic (LN2) and low temperature (chilled water) grinding conditions than under ambient and high temperature grinding conditions.

Item Type: Article
Uncontrolled Keywords: COMMINUTION-; FLAVOURINGS-; PROCESSING-; SPICES-; TEMPERATURE-; VOLATILE-COMPOUNDS; BLACK-PEPPER; GRINDING-; TEMP.-
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments > 09 Pepper
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Apr 2012 04:50
Last Modified: 25 Apr 2012 04:50
URI: http://ir.cftri.com/id/eprint/7823

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