Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/77455
Title: Investigation of the effect of different comminution methods on the quality of chilli powder
Authors: Zhou, W. 
Goh, J.
Issue Date: 2005
Source: Zhou, W.,Goh, J. (2005). Investigation of the effect of different comminution methods on the quality of chilli powder. Developments in Chemical Engineering and Mineral Processing 13 (5-6) : 709-718. ScholarBank@NUS Repository.
Abstract: The quality degradation of chilli during comminution was investigated through modelling. Two different comminution methods were studied, namely grinding and high-speed cutting. The colour of the chilli powders, the concentration of two major capsaicinoid compounds, and moisture loss in the powders were taken as the quality indicators. The kinetics of quality degradation was modelled. It was found that although the quality indicators of chilli powder produced by grinding were generally inferior to those by high-speed cutting, the rate of quality degradation by the former was much lower than that by the later. The mechanism behind this finding is also discussed in this paper.
Source Title: Developments in Chemical Engineering and Mineral Processing
URI: http://scholarbank.nus.edu.sg/handle/10635/77455
ISSN: 09691855
Appears in Collections:Staff Publications

Show full item record
Files in This Item:
There are no files associated with this item.

Page view(s)

21
checked on Jan 21, 2018

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.