The temperature inside the grinding chamber at the end of grinding for three kg of fenugreek seeds ranged from 91.330C–53.330C for different treatments. Additionally, fenugreek seeds were fed at ambient and low temperatures (-100C). Water at ambient temperature, chilled water and coolant were circulated around the grinding chamber to lower the grinding temperature. So, the present study was carried out to check the effects of low-temperature grinding on various phytochemicals of ground powder of fenugreek seeds. While higher investment and maintenance of cryogenic grinding make it prohibitive for small-scale industries. The grinding of spices at ambient temperature causes the loss of valuable heat-sensitive constituents.
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