Cryo-Milling of White Pepper

Studies on the Cryo-Milling Process of Spices (Part II)

Abstract

Cryo-milling of White Pepper, which seems to be easily milled and in which essential oil is apt to be influenced by heat, was studied. Milling temperature tested varied from room temperature to -100°C and revolution rates were 3, 000 r. p. m. and 5, 000 r. p. m. A stamp mill was used to prepare a reference sample. Unlike the milling of Nutmeg, the milling of white pepper was easily carried out at any temperatures tested but the essential oil content was clearly reduced in the case of milling at room temperature, which seems due to volatilization of volatile components. Below 0°C, however, no reduction of essential oil was observed. Therefore, it is concluded that the absorption of milling heat by cooling is important in order to prevent volatilization of essential oil. The number of micro-organism was counted by using the plate method, and the reduction of the number of yeast was observed by fine milling. The approximate processing cost analysis was demonstrated.