Evaluation of size reduction on the yield and quality of celery seed oil.

Sowbhagya, H. B. and Sampathu, S. R. and Krishnamurthy, N. (2007) Evaluation of size reduction on the yield and quality of celery seed oil. Journal of Food Engineering, 80 (4). pp. 1255-1260.

PDF Journal_of_Food_Engineering_80(4)_2007_1255-1260.pdf Restricted to Registered users only Download (223kB)

Abstract

The effect of grinding/flaking with and without pre-cooling of celery seeds on the yield and physical and chemical characteristics of volatile oil was evaluated. For smaller batches (200g) with pre chilling and flaking, yields of oil were marginally but consistently higher (2.20%), compared to grinding celery at ambient temperature using a mini plate mill (1.9%) and with waring blender (1.8%). With flaking at room temperature the yield of oil was 2.0%. However, in large batches (10kg), with steam distillation the yield of steam distilled oil was significantly higher for flaking (1.76%) as compared to the hammer mill powdering (1.4%), both at room temperature. Extraction of volatile oil from celery powder or flakes follows first order kinetics with an variance value of 0.04. Gas chromatograph (GC) and gas chromatograph-mass spectra (MS) analysis showed that in case of flaking, the volatile oil had higher levels of limonene, the major volatile compound and sedanenolide, the major character impact compound being present in almost equal quantities in both the cases of flakes and powder. Selective collection of volatile oil at different intervals of time of distillation gave products of different flavour profiles. Flaking had the advantage of higher yields of the volatile oil with better flavour quality. It was also observed that flaking of celery helped in overcoming the problem of clogging and choking which is associated with the conventional grinding. All rights reserved, Elsevier.

Item Type:	Article
Uncontrolled Keywords:	COMMINUTION-; COOLING-; ESSENTIAL-OILS; EXTRACTION-; FLAKING-; SPICES-; VOLATILE-COMPOUNDS; CELERY-SEEDS; GRINDING-
Subjects:	600 Technology > 08 Food technology > 06 Preservation and Storage 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Aug 2008 11:40
Last Modified:	01 Jul 2015 12:06
URI:	http://ir.cftri.res.in/id/eprint/8081

Actions (login required)

View Item