Cryogenic grinding of cloves

Journal of Food Processing and Preservation

Volumn 24, Issue 1, 2000, Pages 57-71

  Singh, K K ^a   Goswami, T K ^b  

^a CENTRAL INSTITUTE OF AGRICULTURAL ENGINEERING   (India)

^b INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

SYZYGIUM AROMATICUM;

EID: 0034385354     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2000.tb00405.x     Document Type: Article

References (11)

1. ANDRES, C. 1976. Grinding spices at cryogenic temperatures retains volatiles and oils. Food Proc. 37(9), 52-53.
2. CLAUS, E.P. and TYLER JR., V.E. 1967. Pharmacognosy, Lea and Febiger, Philadelphia.
3. LANDWEHR, D. and PAHL, M.H. 1986. Cold grinding of spices. Int. J. Food Technol. Food Process Eng. 37, 174-185.
4. LI, S., GE, S., HUANG, Z., WANG, Q., ZHAO, H. and PAN, H. 1991. Cryogenic grinding technology for traditional Chinese herbal medicine. Cryogenics 31, 136-167.
5. MURTHY, C.T., KRISHNAMURTHY, N., RAMESH T. and SRINIVASA RAO, P.N. 1996. Effect of grinding methods on the retention of black pepper volatiles. J. Food Sci. Technol. 33(4), 299-301.
6. MYERS, R.H. 1971. Response Surface Methodology, Allyan and Bacon, Boston, MA.
7. PEARSON, D. 1973. Laboratory Techniques for Food Analysis, Butterworths, London.
8. PRUTHI, J.S. 1987. Cryomilling - The latest technology of cold grinding of spices and condiments. In Technical Compendium. National Symposium on Spice Industries, pp. 38-47, AFST, April, Delhi Chapter, India.
9. RUSSO, J.R. 1976. Advanced techniques in new spice plant - cryogenic grinding. "Carousel" material handling. Food Eng. Int. 1(8), 33-35.
10. SAMBA MURTY, A.V.S.S. and SUBRAHMANYAM, N.S. 1989. A Textbook of Economic Botany, Wiley Eastern Limited, New Delhi.
11. WOLF, T. and PAHL, M.H. 1990. Cold grinding of caraway seeds in impact mill. Int. J. Food Technol. Food Process Eng. 41(10), 596-604.