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Updated: May 21, 2026
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Preparation of Cell Extracts by Cryogrinding in an Automated Freezer Mill
Published on: January 29, 2021
Cryogenics and its application with reference to spice grinding: a review
S Balasubramanian1, Manoj Kumar Gupta, K K Singh
1Central Institute of Post Harvest Engineering and Technology, P.O. P.A.U. Campus, Ludhiana, Punjab, India. balaciphet@gmail.com
Critical Reviews in Food Science and Nutrition
|June 16, 2012
Summary
Cryogenic grinding, using liquid nitrogen (LN₂), enhances spice quality by preserving flavor and volatile oils. Optimizing cryogenic technology is crucial for cost-effective, large-scale food production.
Area of Science:
- Cryogenics and its applications in material science and food processing.
Background:
- Cryogenics involves studying and applying extremely low temperatures.
- It has diverse applications across various industries, including food processing, particularly for spices and condiments.
Purpose of the Study:
- To review the applications of cryogenics in different sectors, with a specific focus on spice grinding.
- To highlight the benefits of cryogenic freezing for improving food quality, flavor, and volatile oil retention.
Main Methods:
- Cryogenic grinding utilizes cryogens, typically liquid nitrogen (LN₂), to cool materials below their glass transition temperature before grinding.
- Cryogenic grinding systems often include precoolers, grinders, and cryogen distribution systems.
Main Results:
- Cryogenic grinding significantly improves end-product quality by retaining higher levels of flavor and volatile oils compared to traditional methods.
- This technique mitigates material and quality issues often encountered in conventional grinding processes.
Conclusions:
- Cryogenic technology offers a promising approach for producing high-quality food products, especially spices.
- Addressing the high capital and operational costs associated with cryogenics is essential for enabling large-scale adoption and feasibility.
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