Feasibility study of evaporative water cooled (EWC) grinding method for chilli (Capsicum annum L.)

Abstract

ABSTRACT:The application of low temperature grinding shows promising pathway to produce higher quality ground product in terms of flavour and volatile oil retention of spices. 49.19 ± 0.99 (L*), 17.35 ± 1.62 (a*), 23.38 ± 1.29 (b*) and 47.52 ± 1.74 (L*), 18.38 ± 0.14 (a*) and 26.93 ± 0.68 (b*). This study revealed that the water can be effectively used as a coolant for reducing temperature rise during grinding in order to preserve the quality of chilli.

Effect of Evaporative Water Cooled Grinding on Milling Quality of Wheat

“…energy imparted to the material, only 1% energy is utilized in loosening the bond between particles, whereas almost 99% of input energy is being utilized in the heat generation resulting the rise in the temperature of the ground product (Bandara et al, 2014). During grinding of spices, the temperature of a product rises to a level in the range of 42-95 ºC (Pruthi and Misra, 1963;Singh and Goswami, 1997).…”

“…The cell damage produced in grinding further has an adverse effect on the protein, amino acids and vitamins (Hanser, 1968). Thus, thermal damage is one of the main limitations of the conventional milling process (Bandara et al, 2014).…”

“…Evaporative water cooling method has shown promising results in comparison to conventional grinding method for grinding of chilli. The evaporative water cooled ground chilli reported the lower temperature (36±1.5 °C) as compared to conventionally ground chilli (58±2.65 °C) (Bandara et al, 2014). No any investigation is carried out to study the effect of evaporative water cooled grinding on the quality aspects of the ground flour.…”

Effect of Surface Wetting on Grinding Characteristics of Wheat

“…Grinding is the most power consuming operation. Only 1% of the energy imparted into the material is utilized during grinding in loosening the bond between particles, whereas almost 99% of input energy is dissipated as heat, raising the temperature of the ground product [2]. Stone mills generate considerable heat due to friction.…”

“…Jefferes and Rubenthaler (1977) found that as mill temperature increased due to friction and use, flour yield decreased. Thus, thermal damage is one of the main limitations of the conventional milling process [2]. Malkin and Guo (2007) suggested that a better product could be obtained by reducing the temperature of the two rubbing surfaces.…”