Grinding characteristics of coriander, fenugreek and black pepper under cryogenic and ambient grinding conditions

Abstract

In present communication, grinding characteristics coriander (cv. RCr-41), fenugreek (cv. AM-1) and black pepper (cv. Panniyar–1) were investigated under ambient and cryogenic grinding conditions. 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 coriander, fenugreek and black pepper were 0.492 mm, 0.243 mm, 0.299 mm (cryogenic condition) and 0.843 mm, 0.430 mm, 0.408 mm (ambient condition), respectively. The energy constants and specific energy consumption under cryogenic grinding were lower than that of under ambient grinding conditions for all studied spices. For black pepper energy values i.e Rittinger’s constant and Kick’s constant were found as 23.5 and 27.2, and 90.8 and 84.6 for cryogenic and ambient grinding conditions, respectively. This investigation recommends that grinding characteristics of coriander, fenugreek and black pepper under cryogenic grinding condition was better than that of ambient grinding condition.