Cryogenic Grinding - SIAD Società Italiana Acetilene e Derivati
Cryogenic grinding header
Nitrogen and carbon dioxide reduce the heat generated during the cryogenic grinding of a variety of products, among them; chocolate, chili peppers, mustard seeds, cinnamon, whole nutmeg, corn, oregano leaves and coffee.
Using specifically designed systems, the addition of nitrogen and/or carbon dioxide provides the following benefits:
- it produces a finer, more uniform, particle size
- it preserves the organoleptic and aromatic properties of the product
- it "helps" the product to retain its essential oils
- it prevents oxidation and variations in colour.