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Mechanochemical Synthesis of Polyanilines and Their Nanocomposites: A Critical Review. Polymers (Basel) 2022; 15:polym15010133. [PMID: 36616492 PMCID: PMC9823481 DOI: 10.3390/polym15010133] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 12/08/2022] [Accepted: 12/16/2022] [Indexed: 12/31/2022] Open
Abstract
The mechanochemical synthesis of polyanilines (PANIs), made by oxidative polymerization of anilines, is reviewed. First, previous knowledge of the polymerization reaction in solution is discussed to understand the effect of different parameters: oxidant/monomer ratio, added acid, oxidant, temperature and water content on the properties of the conducting polymers (molecular weight, degradation, doping/oxidation level, conductivity, and nanostructure). The work on mechanochemical polymerization (MCP) of anilines is analyzed in view of previous data in solution, and published data are critically reconsidered to clarify the interpretation of experimental results. A key factor is the production of acids during polymerization, which is often overlooked. The production of gaseous HCl during MCP of aniline hydrochloride is experimentally observed. Since some experiments involves the addition of small amounts of water, the kinetics and heat balance of the reaction with concentrated solutions were simulated. A simple experiment shows fast (<2 min) heating of the reaction mixture to the boiling point of water and temperature increments are observed during MCP in a mortar. The form and sizes of PANI nanostructures made by MCP or solution are compared. The extensive work on the production of nanocomposites by MCP of anilines together with different nanomaterials (porous clays, graphene, carbon nanotubes, metal, and oxide nanoparticles) is also described.
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2
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The role of mechanical collapse by cryogenic ball milling on the effect of high-pressure homogenization on the microstructural and texturizing properties of partially pectin-depleted tomato cell wall material. Food Res Int 2022; 155:111033. [DOI: 10.1016/j.foodres.2022.111033] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 02/09/2022] [Accepted: 02/14/2022] [Indexed: 11/19/2022]
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3
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Qiu L, Zhang M, Mujumdar AS, Liu Y. Recent developments in key processing techniques for oriental spices/herbs and condiments: a review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1839492] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Liqing Qiu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S. Mujumdar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada
| | - Yaping Liu
- R & D Center, Guangdong Galore Food Co. Ltd, Zhongshan, China
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4
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Zhang K, Banerjee K. A Review: Sample Preparation and Chromatographic Technologies for Detection of Aflatoxins in Foods. Toxins (Basel) 2020; 12:E539. [PMID: 32825718 PMCID: PMC7551558 DOI: 10.3390/toxins12090539] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 08/14/2020] [Accepted: 08/19/2020] [Indexed: 02/07/2023] Open
Abstract
As a class of mycotoxins with regulatory and public health significance, aflatoxins (e.g., aflatoxin B1, B2, G1 and G2) have attracted unparalleled attention from government, academia and industry due to their chronic and acute toxicity. Aflatoxins are secondary metabolites of various Aspergillus species, which are ubiquitous in the environment and can grow on a variety of crops whereby accumulation is impacted by climate influences. Consumption of foods and feeds contaminated by aflatoxins are hazardous to human and animal health, hence the detection and quantification of aflatoxins in foods and feeds is a priority from the viewpoint of food safety. Since the first purification and identification of aflatoxins from feeds in the 1960s, there have been continuous efforts to develop sensitive and rapid methods for the determination of aflatoxins. This review aims to provide a comprehensive overview on advances in aflatoxins analysis and highlights the importance of sample pretreatments, homogenization and various cleanup strategies used in the determination of aflatoxins. The use of liquid-liquid extraction (LLE), supercritical fluid extraction (SFE), solid phase extraction (SPE) and immunoaffinity column clean-up (IAC) and dilute and shoot for enhancing extraction efficiency and clean-up are discussed. Furthermore, the analytical techniques such as gas chromatography (GC), liquid chromatography (LC), mass spectrometry (MS), capillary electrophoresis (CE) and thin-layer chromatography (TLC) are compared in terms of identification, quantitation and throughput. Lastly, with the emergence of new techniques, the review culminates with prospects of promising technologies for aflatoxin analysis in the foreseeable future.
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Affiliation(s)
- Kai Zhang
- US Food and Drug Administration/Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, MD 20740, USA
| | - Kaushik Banerjee
- National Reference Laboratory, ICAR-National Research Centre for Grapes, Pune 412307, India;
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5
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Gao W, Chen F, Wang X, Meng Q. Recent advances in processing food powders by using superfine grinding techniques: A review. Compr Rev Food Sci Food Saf 2020; 19:2222-2255. [DOI: 10.1111/1541-4337.12580] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 04/28/2020] [Accepted: 05/05/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Wenjie Gao
- School of Ecological Technology and EngineeringShanghai Institute of Technology Shanghai China
| | - Feng Chen
- Department of Food, Nutrition and Packaging SciencesClemson University Clemson South Carolina
| | - Xi Wang
- Department of Food, Nutrition and Packaging SciencesClemson University Clemson South Carolina
- Nutra Manufacturing Greenville South Carolina
| | - Qingran Meng
- Engineering Research Center of Perfume & Aroma and Cosmetics of Ministry of Education, School of Perfume and Aroma TechnologyShanghai Institute of Technology Shanghai China
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6
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Ghodki BM, Chhetri KB, Goswami TK. Numerical modeling of granular flow in star valve type cryogenic precooler. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Bhupendra M Ghodki
- Agricultural Structures and Environmental Control DivisionICAR‐Central Institute of Post‐Harvest Engineering and Technology Ludhiana India
| | | | - Tridib Kumar Goswami
- Agricultural and Food Engineering DepartmentIndian Institute of Technology Kharagpur India
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7
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Balbino S, Dorić M, Vidaković S, Kraljić K, Škevin D, Drakula S, Voučko B, Čukelj N, Obranović M, Ćurić D. Application of cryogenic grinding pretreatment to enhance extractability of bioactive molecules from pumpkin seed cake. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13300] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Sandra Balbino
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Martina Dorić
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Silvija Vidaković
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Klara Kraljić
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Dubravka Škevin
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Saša Drakula
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Bojana Voučko
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Nikolina Čukelj
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Marko Obranović
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Duška Ćurić
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
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8
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Influence of cryogenic treatment on micro-structural characteristics of some Indian spices: X-ray micro-tomography investigation. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.033] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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9
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Ghodki BM, Goswami T. Modeling of granular heat transfer in cryogenic grinding system: Black pepper seeds. Chem Eng Res Des 2019. [DOI: 10.1016/j.cherd.2018.11.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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Saxena SN, Barnwal P, Balasubramanian S, Yadav DN, Lal G, Singh KK. Cryogenic grinding for better aroma retention and improved quality of Indian spices and herbs: A review. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12826] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- S. N. Saxena
- Department of Plant Physiology; ICAR-National Research Centre on Seed Spices; Ajmer Rajasthan India
| | - P. Barnwal
- Dairy Engineering Division; ICAR-National Dairy Research Institute; Karnal Haryana India
| | - S. Balasubramanian
- Agricultural Process Engineering; ICAR-Central Institute for Agricultural Engineering, Regional Centre; Coimbatore Tamil Nadu India
| | - D. N. Yadav
- Food Grains and Oilseeds Processing Division; ICAR-Central Institute of Post Harvest Engineering and Technology; Ludhiana Punjab India
| | - G. Lal
- Department of Plant Physiology; ICAR-National Research Centre on Seed Spices; Ajmer Rajasthan India
| | - K. K. Singh
- Director, ICAR-Central Institute for Agricultural Engineering; Bhopal Madhya Pradesh India
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11
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Aguilera JM. Relating Food Engineering to Cooking and Gastronomy. Compr Rev Food Sci Food Saf 2018; 17:1021-1039. [PMID: 33350113 DOI: 10.1111/1541-4337.12361] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2018] [Revised: 03/28/2018] [Accepted: 03/29/2018] [Indexed: 12/16/2022]
Abstract
Modern consumers are increasingly eating meals away from home and are concerned about food quality, taste, and health aspects. Food engineering (FE) has traditionally been associated with the industrial processing of foods; however, most underlying phenomena related to FE also take place in the kitchen during meal preparation. Although chemists have positively interacted with acclaimed chefs and physicists have used foods as materials to demonstrate some of their theories, this has not been always the case with food engineers. This review addresses areas that may broaden the vision of FE by interfacing with cooking and gastronomy. Examples are presented where food materials science may shed light on otherwise empirical gastronomic formulations and cooking techniques. A review of contributions in modeling of food processing reveals that they can also be adapted to events going on in pots and ovens, and that results can be made available in simple terms to cooks. Industrial technologies, traditional and emerging, may be adapted to expand the collection of culinary transformations, while novel equipment, digital technologies, and laboratory instruments are equipping the 21st-century kitchens. FE should become a part of food innovation and entrepreneurship now being led by chefs. Finally, it is suggested that food engineers become integrated into gastronomy's concerns about safety, sustainability, nutrition, and a better food use.
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Affiliation(s)
- José Miguel Aguilera
- the Dept. of Chemical and Bioprocess Engineering, Univ. Católica de Chile, Santiago, Chile
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12
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Ghodki BM, Charith Kumar K, Goswami T. Modeling breakage and motion of black pepper seeds in cryogenic mill. ADV POWDER TECHNOL 2018. [DOI: 10.1016/j.apt.2018.01.023] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Liu H, Zheng J, Liu P, Zeng F. Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper ( Piper nigrum L.). Journal of Food Science and Technology 2018; 55:2130-2142. [PMID: 29892114 DOI: 10.1007/s13197-018-3128-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/11/2018] [Accepted: 03/15/2018] [Indexed: 10/17/2022]
Abstract
In this study, the effects of different pulverizing methods on the chemical attributes and thermal properties of black, white and green pepper were evaluated. Cryogenic grinding minimally damaged the lipid, moisture, crude protein, starch, non-volatile ether extract, piperine, essential oil and the typical pepper essential oil compounds of the spices. The pulverizing methods and storage significantly affected the compositions of the fatty acid in the peppers, except for palmitic acid and lignoceric acid. The amino acid contents and the thermo-gravimetric analysis curve were hardly influenced by the grinding techniques. The use of cryogenic grinding to prepare pepper ensured the highest quality of pepper products. Regardless of grinding technique, the values of moisture, piperine, unsaturated fatty acids, essential oil, monoterpenes, and the absolute concentrations of typical pepper essential oil constituents (except caryophyllene oxide) decreased, whereas the amino acid, lipid, protein, starch, and non-volatile ether extract content as well as the thermal properties were insignificantly changed after storage at 4 °C for 6 months.
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Affiliation(s)
- Hong Liu
- 1CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, 730000 China
| | - Jie Zheng
- 2Department of Food Science and Engineering, Jinan University, Guangzhou, 510632 China
| | - Pengzhan Liu
- 3School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640 China
| | - Fankui Zeng
- 4Research and Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, 730000 China
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14
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Effect of grinding methods on powder quality of king chilli. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9784-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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15
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Kaur B, Srivastav P. Effect of Cryogenic grinding on chemical and morphological characteristics of mango (Mangifera indica
L.) peel powder. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13583] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- B. Kaur
- Agricultural and Food Engineering Department; Indian Institute of Technology Kharagpur; West Bengal 721302 India
| | - P.P. Srivastav
- Agricultural and Food Engineering Department; Indian Institute of Technology Kharagpur; West Bengal 721302 India
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16
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Saxena V, Patel BB, Sutar RF, Joshi DC. Improving quality of cumin powder through cryogenic grinding technology. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13371] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Vivekkumar Saxena
- Department of Post Harvest Engineering and Technology; College of Food Processing Technology and Bio-energy, Anand Agricultural University; Anand Gujarat 388110, India
| | - Bhaumik B. Patel
- Department of Post Harvest Engineering and Technology; College of Food Processing Technology and Bio-energy, Anand Agricultural University; Anand Gujarat 388110, India
| | - R. F. Sutar
- Department of Post Harvest Engineering and Technology; College of Food Processing Technology and Bio-energy, Anand Agricultural University; Anand Gujarat 388110, India
| | - D. C. Joshi
- Department of Post Harvest Engineering and Technology; College of Food Processing Technology and Bio-energy, Anand Agricultural University; Anand Gujarat 388110, India
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17
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18
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Balasubramanian S, Roselin P, Singh KK, Zachariah J, Saxena SN. Postharvest Processing and Benefits of Black Pepper, Coriander, Cinnamon, Fenugreek, and Turmeric Spices. Crit Rev Food Sci Nutr 2017; 56:1585-607. [PMID: 25747463 DOI: 10.1080/10408398.2012.759901] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Spices are prime source for flavor, aroma, and taste in cuisines and play an active role as medicines due to their high antioxidant properties. As medicine or food, the importance of spices cannot be overemphasized. The medicinal values of spices are very well established in treating various ailments like cancer, fever, malaria, stomach offset, nausea, and many more. A spice may be available in several forms: fresh, whole dried, or pre-ground dried which requires further processing to be utilized in the form of value-added product. This review paper deals with the cultivation, postharvesting, chemical composition, uses, health, and medicinal benefits of the selected spice viz., black pepper, coriander, cinnamon, fenugreek, turmeric, and technological advances in processing of spices viz., super critical fluid extraction, cryogenic grinding, and microencapsulation etc. This paper also focuses on issues related to utilization of spices toward its high end-product development and characterization in pharmaceuticals and other medicinal purposes. The availability of different spices and their varietal differences and location have their pertinent characters, which are much demanding to refine postharvest and processing to assure its quality in the international market.
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Affiliation(s)
- S Balasubramanian
- a ICAR-Central Institute of Agricultural Engineering Regional Centre (Indian Council of Agricultural Research) , Coimbatore , Tamilnadu , India
| | - P Roselin
- b Department of Food Processing & Engineering , Karunya University , Coimbatore , Tamilnadu , India
| | - K K Singh
- c ICAR-Central Institute of Agricultural Engineering (Indian Council of Agricultural Research) , Nabibagh , Bhopal , India
| | - John Zachariah
- d ICAR-Indian Institute of Spices Research (Indian Council of Agricultural Research), Kozhikode (Calicut) , Kerala , India
| | - S N Saxena
- e Plant Physiology, National Seed Centre on Seed Spices , Ajmer , Rajasthan , India
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19
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Karam MC, Petit J, Zimmer D, Baudelaire Djantou E, Scher J. Effects of drying and grinding in production of fruit and vegetable powders: A review. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.05.001] [Citation(s) in RCA: 223] [Impact Index Per Article: 27.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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20
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Ghodki BM, Goswami T. Effect of grinding temperatures on particle and physicochemical characteristics of black pepper powder. POWDER TECHNOL 2016. [DOI: 10.1016/j.powtec.2016.05.042] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Ghodki BM, Goswami T. Thermal and Mechanical Properties of Black Pepper at Different Temperatures. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12342] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Bhupendra M Ghodki
- Agricultural and Food Engineering Department; Indian Institute of Technology Kharagpur; 721302 India
| | - T.K. Goswami
- Agricultural and Food Engineering Department; Indian Institute of Technology Kharagpur; 721302 India
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22
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Ghodki BM, Goswami T. Optimization of Cryogenic Grinding Process for Cassia (Cinnamomum loureiriiNees L.). J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12258] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Bhupendra M Ghodki
- Agricultural and Food Engineering Department; Indian Institute of Technology; Kharagpur 721302 West Bengal India
| | - T.K. Goswami
- Agricultural and Food Engineering Department; Indian Institute of Technology; Kharagpur 721302 West Bengal India
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Comparative study on ambient and cryogenic grinding of fenugreek and black pepper seeds using rotor, ball, hammer and Pin mill. POWDER TECHNOL 2014. [DOI: 10.1016/j.powtec.2014.07.025] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.). Food Chem 2013; 141:3402-8. [PMID: 23993499 DOI: 10.1016/j.foodchem.2013.06.052] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2013] [Revised: 05/31/2013] [Accepted: 06/12/2013] [Indexed: 11/23/2022]
Abstract
In this study, we compared the effects of cryogenic grinding and hammer milling on the flavour attributes of black, white, and green pepper. The flavour attributes were analysed using headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC/MS), sensory evaluation and electronic nose (e-nose) analysis. Cryogenic grinding resulted in minimal damage to the colour, flavour, and sensory attributes of the spices. Cryogenic grinding was also better than hammer milling at preserving the main potent aroma constituents, but the concentrations of the main aroma constituents were dramatically reduced after storing the samples at 4 °C for 6 months. Pattern matching performed by the e-nose further supported our sensory and instrumental findings. Overall, cryogenic grinding was superior to hammer milling for preserving the sensory properties and flavour attributes of pepper without significantly affecting its quality. However, we found that the flavour quality of ground pepper was reduced during storage.
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