Size reduction of selected spices using knife mill: Experimental investigation and model fitting.
The process of size reduction is significant in numerous industries to improve performance and meet specification. This research is undertaken to study the size reduction of three spices, namely cinnamon, coriander and star anise as influenced by loading weight and grinding time. Grinding was conduc...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
WFL Publisher
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/23524/1/Size%20reduction%20of%20selected%20spices%20using%20knife%20mill.pdf http://psasir.upm.edu.my/id/eprint/23524/ http://world-food.net/ |
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