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EXPERIMENTAL SURFACE FOR CRYOGRINDING SPICES.

[In Russian. / En russe.]

Author(s) : ORLOVSKIJ V. M.

Type of article: Article

Summary

AN EXPERIMENTAL SURFACE IS DESCRIBED FOR CRYOGRINDING SPICES SUCH AS NUTMEGS, BLACK PEPPER, CORIANDER AND CARDAMOM. THE PARAMETERS OF THE SPICE GRINDING PROCESS TO GIVE MAXIMUM PRODUCTIVITY FROM THE SURFACE WERE MEASURED. THE ADVANTAGES OF SPICE CRYOGRINDING, ARE GIVEN AND COMPARED WITH TRADITIONAL GRINDING METHOD.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1990-0229
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 1
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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