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

Comparative study on ambient and cryogenic grinding based on determination of flow behavior of their powders has been discussed extensively in the present study. Cryogenic grinding helps in retention of aroma, volatile oil and protein structure of fenugreek (Trigonella foenum-graecum). Angle of slide, volume, density of powder, Hausner ratio, Carr index, angles of repose and particle size distribution were determined at different moisture content ranging from 11 to 20% on dry basis for ambient and cryogenic grinding. Angle of slide for different planes was found to be increasing in the range of 39-60 degrees. Dynamic and drained angle of repose were found to be increasing for ambient and cryogenic grinding. Mean, mode, median, variances, deviations, skewness, kurtosis and uniformity of powder were also evaluated. It may be concluded that ambient and cryogenically ground fenugreek powder affects its flow behavior, in turn resulted in direct influences on handling, transportation and processing practices.