Ambient and Cryogenic Grinding of Fenugreek and Flow Characterization of Its Powder

摘要

Comparative study on ambient and cryogenic grinding based on determination ofnflow behavior of their powders has been discussed extensively in the present study.nCryogenic grinding helps in retention of aroma, volatile oil and protein structurenof fenugreek (Trigonella foenum-graecum). Angle of slide, volume, density ofnpowder, Hausner ratio, Carr index, angles of repose and particle size distributionnwere determined at different moisture content ranging from 11 to 20% on drynbasis for ambient and cryogenic grinding. Angle of slide for different planes wasnfound to be increasing in the range of 39–60°. Dynamic and drained angle ofnrepose were found to be increasing for ambient and cryogenic grinding. Mean,nmode, median, variances, deviations, skewness, kurtosis and uniformity of powdernwere also evaluated. It may be concluded that ambient and cryogenically groundnfenugreek powder affects its flow behavior, in turn resulted in direct influences onnhandling, transportation and processing practices.