The loss of valuable compounds, volatiles oils, aroma and flavor
can be reduced to a certain extent either by pre-chilling (i.e., precooling)
or cooling the feed material during grinding by means of
air blown through the grinders or with jacketed water-cooled units
(Bera et al., 2001; Singh and Goswami, 2000; Murthy and
Battacharya, 2008). It worth noting, however, that this latter solution
seems not sufficient to significantly reduce temperature rise of
the product (Saxena et al., 2013)