Spice Mill

Among the journals which have specific departments on the topic of flavor and flavoring materials are the American Perfumer and Essential Oil Review and Essential Oil Perfumery Record. Both the Spice Mill and Flavours, a British journal, have been absorbed by other journals in recent years. 

Kessler, E. J., and Higby, R. H., Practical Flavoring Extract Maker, New York, Spice Mill,... 

Soap Sank. Chemicals Spectrochim. Acta Spice Mill Talanta... 

Soap and Sanitary Chemicals Spectrochimica Acta Spice Mill T alanta... 

Fantozzi et al. [73] presents the study of the carbon footprint of a typical food product in Central Italy truffle sauce. This is a mixture of vegetable oil and truffle in proportions of 33% and 67% respectively and minor components and spices (garlic, salt, pepper, etc.). Both truffles and olives are cultivated and harvested in a farm in Umbria (Italy). Olives are crushed in a mill that is situated few kilometers from the farm. Once it has been produced, the extra virgin oil, together with the truffle, is transported to another facility to produce bottled truffle sauce. The carbon footprint calculation is based on ISO 14076 technical standard. Product Category Rules (PCR) have been developed (see Table 7). 

Daft JL. 1987. Determining multifumigants in whole grains and legumes, milled and low-fat products, spices, citrus fruit, and beverages. J Assoc Off Anal Chem 70 734-739. 

Cumin oil is usually obtained by steam distillation of the milled spice hydrodiffusion gives a higher yield and, more recently, supercritical gaseous extraction is claimed to give oil closer to the aroma and taste of the spice (Eikani et al., 1999). The yields of cumin seed oil with steam distillation are 2.3-3.6%, with liquid carbon dioxide it is 4.5% and with ethanol it is 12%. The major components are cuminaldehyde, cuminyl alcohol, p-mentha and 1.3-dien-7-al, the minimum perceptible levels being at 0.2 ppm. Naik et al. (1989) reported that liquid C02 extraction was quicker than steam distillation for the quantitative extraction of cumin oil without loss of active flavour components, at 58 bar and 20°C. 

Pruthi, J.S. and Misra, B.D. (1 963) Physico-chemical and microbiological changes in curry powders during drying, milling and mixing operations. Spices Bulletin 3(3-5), 8. 

Akunzemann, J. and Herrmann, K. (1977) Isolation and identification of flavon (ol)-O-glycosides in caraway (Carum carvi), fennel (Foeniculum vulgare Mill.), anise (Pimpinella anisum L.) and coriander (Coriandrum sativum L.) and of flavone-C-glycosides in anise. I. Phenolics of spices. Z Lebensm Unters Forsch 164, 194-200. 

Dried paprika pods are ground in a hammer mill. According to the practice followed so far, breaks of a moisture content of 10%-16% were transported directly to a paprika mill, to be passed through several special rolls and runs in order to obtain grits suitable for use as a spice. If the initial moisture of paprika breaks is no more than 6%-8%, the paprika mills can double their production capacity. 

In the food industry, it is common practice to cool mills that grind spices as this enables delicate flavours to be retained. Similarly, many rubber and (thermo-) plastic materials can only be reduced in size if they have been embrittled prior to entering a mill. And the recycling industry also uses embrittlement and different thermal expansion of components to break down composite materials. 

Because of their physical characters, few spices can be incorporated directly into food products most require further processing. Of the several processes used, particle size reduction or milling is most widely used. The degree of fineness of the processed spice is determined by its ultimate use (e.g., distillation, extraction, blended seasonings). 

It is well recognized that the process of milling spices can directly affect the quality and keeping properties of the resulting material in the following ways ... 

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