Effect of cryogenic and ambient grinding on grinding characteristics of cinnamon and turmeric

Abstract

In this communication, grinding characteristics of cinnamon (cv.Nityashree) and turmeric (cv.Pratibha) were investigated under cryogenic and ambient grinding conditions. Grinding of spices was carried out using a laboratory grinder with pin mill set up (M/s Hosakowa Alpine, Germany, Model: 100UPZ). Various grinding characteristics were determined using sieve analysis of the ground spices. The average particle size, volume surface mean diameter, mass mean diameter, volume mean diameter and specific surface of mixture of ambient ground spices were found higher than that of cryogenic ground spices. The average particle size of ground cinnamon and turmeric were 0.356 mm, 0.336 mm in cryogenic condition and 0.454 mm, 0.407 mm in ambient condition, respectively. The energy constants and specific energy consumption under cryogenic grinding were lower than that of under ambient grinding conditions. In case of turmeric, Rittinger’s and Kick’s constants were 34.8, 39.7 KWh / tonne in cryogenic ground and 58.0, 58.1. In ambient ground powder, respectively. The colour values of cryogenic ground spices were found better than ambient ground spices. The grinding characteristics of cinnamon and turmeric under cryogenic grinding condition were found superior in quality than that of ambient grinding condition.