Performance evaluation of developed low-temperature grinding mill

The performance evaluation of the developed low-temperature grinding mill was carried out on the basis of temperature inside the grinding chamber at the end of grinding, flour temperature, and time of grinding; while aiming to minimize the milling loss. Turmeric powder ground at low temperature was analyzed on the basis of volatile oil, protein, carbohydrates, moisture, fat, and ash content and compared with that of turmeric ground at ambient temperature (control treatment). It was found that low-temperature ground turmeric contains more volatile oil, protein, carbohydrates, and fat. Volatile oil analysis of the control treatment and the best between all treatments were carried out using GC-MS. Major compounds, namely ar-curcumene, ar-tumerone, gamma-curcumene, and monoterpenes, present in volatile oil were retained in low temperature ground turmeric sample that were not found in the sample of control treatment. Practical Applications This low-temperature grinding mill operates efficiently with less cost as compared to other existing low temperature grinding technologies while maintaining the nutritional quality, aroma, and flavor of the product.